Vitamin P, also known as Flavonoids or bioflavonoids. Are a vast group of yellow polyphenolic compounds that commonly found in plant-based foods such as vegetables, deeply colored fruits, and cocoa.
Bioflavonoids like quercetin, rutin, hesperidin, and catechins are what give most plants their bright colors and are also prized for their antioxidant, anti-inflammatory, and cardiovascular effects. Although the human body cannot produce bioflavonoids, they are a major contributor to immune system support, vitamin C activity enhancement, and prevention against chronic diseases.
