Bioflavonoids were first discovered in citrus peel. The white pulp of citrus fruits is also a rich source. Citrus fruit is containing the bioflavonoids hesperidin and naringin.
Peppers, buckwheat, blackcurrants and the white material just beneath the peel of citrus fruits contain flavonoids.
Sources of bioflavonoids include apricots, blackberries, cherries, grapefruit, grapes, lemons, oranges, plums and prunes. Herbs that contain bioflavonoids include chervil, elder berries, hawthorn berry, horsetail, rose hips and shepherd’s purse.
Other foods high in bioflavonoids are cacao and green tea. Tangerine juice is a very rich source of tangerine and nobiletin.
Food sources of bioflavonoids
