VITAMIN SUPPLEMENTS TO PREVENT CANCER: BIOFLAVONOIDS AND QUERCITIN

Bioflavonoids or flavonoids, also known as vitamin P, consist of citrin, quercetin, hesperidin and rutin. They are brightly coloured substances essential in maintaining the integrity of small blood vessels and capillaries. They are powerful antioxidants and anti-inflammatory agents. Bioflavonoids also remove toxic copper from the body. They are helpful in the absorption of vitamin Ñ and protect it from oxidation, thereby improving and prolonging its functioning. The main function of bioflavonoids is to provide synergy in the utilization of vitamin C.

Vitamin P was first discovered by Dr Albert Szent-Gyorgyi, who found it within the white of the rind in citrus fruit. The letter ‘P’ for vitamin P stands for permeability factor. This was given to this group of nutrients because they improve the capillary lining’s permeability and integrity – that is, the passage of oxygen, carbon dioxide and nutrients through the capillary wall.

Bioflavonoids are responsible for the colours of many fruits and vegetables, and are found also in grains, nuts, leaves and flowers. Studies suggest their value in the treatment of a number of disorders. They are considered one of the most common biological constituents in plants. They have a gentle, beneficial action on numerous physiological processes in the body and benefit the heart, blood vessels, liver, immune system, connective tissue, adrenal glands, kidneys, musculature and nervous system.

Flavonoids improve the strength of capillaries, help to stabilize blood sugar levels and prevent the onset of infections.

Quercetin is a flavonoid occurring naturally in various fruits, nuts, seeds, flowers, barks and leaves. It is best known as an anti-allergy, anti-inflammatory nutrient, and it is able to stabilize mast cell membranes and prevent the release of histamine and other inflammatory agents.

Quercetin is an antioxidant and can inhibit the inflammatory processes so often involved in cancer and tumour development. It also inhibits leukotrienes (inflammatory agents 1000 times more powerful than histamine), hyaluronidase (collagen destroying enzymes) and lysosomal enzymes (promoters of localized inflammation).

Quercetin and other flavonoids derived from fruits and vegetables have long been considered important substances to help prevent cancer. New laboratory studies are suggesting that this belief may be accurate. Quercetin and other flavonoids have been shown in test tube studies to inhibit the growth of cancer cells, including those from breast, colon and lung cancers.

Some studies suggest that quercetin improves pain and other symptoms in men with chronic prostatitis (inflammation of the prostate). In addition, studies indicate that quercetin may inhibit the growth of prostate cancer cells in test tubes. Further studies are needed to confirm quercetin’s benefit in the treatment of prostate cancer.

Quercetin also protects insulin-producing beta cells of the pancreas from free radical damage and enhances insulin secretion. It functions like other bioflavonoids in enhancing the body’s collagen network (structural integrity) of blood vessels.

Quercetin is an anti-tumour agent that is believed to reduce DNA damage caused by different cancer-causing substances such as aflatoxins. If you are planning to undergo chemotherapy, quercetin would be a useful addition to your program to ensure that you maintain the health of your capillaries and veins, as one of the major side-effects of chemotherapy is damage to the body’s veins.

The recommended dosage of quercetin is 200mg three times per day. It is best taken with either bromelain or vitamin Ñ to increase its absorption.

A synthetic derivative of bioflavonoids, flavone aceteic acid (FAA) has been used to enhance the function of the body’s immune system. FAA possesses natural killer cell activity and used with interleukin-2 has a positive effect on kidney cancers. (There are known side effects associated with the use of FAA.)

Good sources of bioflavonoids and quercetin are the white pulp of citrus fruits, blackcurrants, blackberries, cherries, grapes, buckwheat, apricots and plums.

Herbal sources are Echinacea, hawthorn, milk thistle and bilberry.

*131/34/5*

Share and Enjoy: