Did you know that vitamin P—also known as bioflavonoids—was named after paprika, from which it was first isolated?
Vitamin P is an antioxidant that provides the bright orange and yellow color in citrus foods, and promotes good health for your body by helping…
- Aid in the proper functioning of vitamin C
- Produce optimal capillary strength
- Protect against edema
- Prevent skin disorders
The results of studies on specific phytochemicals are not necessarily applicable to the vegetables or fruits that harbor small concentrations of these chemicals. Nevertheless, it is obvious that vegetables and fruits are healthful, which is probably due to some balance of phytochemicals, carotenoids, vitamins, fibers, and minerals rather than any single substance. It should be stressed that very little has been proven concerning the benefits of phytochemical supplements sold in health food stores. Furthermore, high concentrations of some of these chemicals may behave like drugs and can be toxic and possibly even contribute to cancer cell growth.
Carotenoids are a group of more than 700 compounds that produce the red, yellow, and orange colors found in many fruits and vegetables. Beta carotene (also called provitamin A) is the most widely studied carotenoid, but others are proving to be of great interest. Carotenoids are neither vitamins nor phytochemicals, but are proving to be very important for health.
It’s easy to get enough vitamin P to keep your body functioning in tiptop shape. Just be sure to include a variety of vitamin P-rich foods in your diet including citrus fruit with the peel or white pulp, apricots, blackberries, cantaloupe, cherries, grapes, papaya, plums, prunes, broccoli, cayenne pepper, paprika, rosehips, tomatoes, and spinach.