BIOFLAVONOIDS AND COENZYME Q-10

Research is showing increasingly that bioflavonoids constitute the key group of chemicals which are critical for survival of plants and humans. Pycnogenol™, grape seed extract, garlic, and green tea are all potent sources of bioflavonoids. In a supplement these ingredients can help augment the valuable phytochemicals (plant chemicals) found in a variety of fruits and vegetables.

• Pycnogenol™ is a trademark name of an extract of maritime pine bark. An "easily absorbable substance" it has been described by some scientists as the most effective antioxidant to be evaluated. (see Free Radicals & Antioxidants).
• The ingredients partially responsible for a lower incidence of heart disease in people who drink red wine and grape juice are contained in Red Grape Seed extract.
• Garlic has been used both as a food and a medicine for many centuries. The ingredient that produces much of the activity of garlic is allicin, which is released when intact cells of a clove are cut or crushed. Allicin inhibits a wide variety of bacteria, molds, yeasts and viruses. Research has suggested that garlic protects against cardiovascular disease, and reduces the occurrence of stomach and colon cancers.
• Population based studies have suggested that regular consumption of Green Tea has the potential to reduce the risk of chronic gastritis, stomach cancer, skin cancer, and some infections. Several epidemiologic studies have suggested that drinking either green or black tea may lower blood cholesterol concentrations and blood pressure, thereby providing some protection against cardiovascular disease.

Bioflavonoids have potential benefits in the prevention and treatment of diarrhea, ulcers, allergies, inflammation, genetic mutations, cancers, hypertension, vascular fragility, and high cholesterol. Bioflavonoids display diverse actions in the body including dilation of blood vessels, immune system stimulation, and estrogen like activities. They act as potent inhibitors of low density lipoprotein (LDL or "bad") cholesterol oxidation, and blood platelet aggregation.

Proanthocyanidins (a type of bioflavonoid found in red wine and grape seed) also reduce the toxic effects of acetaminophen (the main ingredient of Tylenol®) and cancer chemotherapeutic agents on normal cells and tissues. Proanthocyanidins also protect against stress-induced gastrointestinal injury..

Bioflavonoids are distributed in many plant foods including cereals, vegetables, legumes, fruits, nuts, seeds, and beverages such as tea, coffee, cocoa, beer, and wine. They are partially responsible for the nutritional qualities, as well as the astringency and bitterness, of plant foods.

The bioflavonoids in wine are responsible for the reported health benefits. The color of red wine is formed following condensation of several bioflavonoids.

My recommendation is to consume five to nine servings of fresh fruits and vegetables daily to assure a high intake of bioflavonoids. As an integral part of the diet bioflavonoids may modify or prevent a number of diseases and prolong a healthy life. Oregon Supplement Plan contains several bioflavonoids to help boost your daily intake. .

COENZYME Q-10 is a naturally occurring vitamin like substance. It is concentrated in the mitochondria of the cell, is critical for energy production, and is a potent antioxidant. It probably enhances the function of all other vitamins and minerals. It is found in beef, pork, cold water fish, eggs, wheat germ, spinach and broccoli. After age 30 there is a decline in coenzyme Q-10 in the body and it is my feeling it should be part of any supplementation program. There have been remarkable claims about the value of this substance in heart disease and a number of other conditions with doses sometimes exceeding 300 mg per day. Many research studies world wide are in progress with coenzyme Q-10. Like other vitamins and minerals I think the beneficial effects are to be seen in the aging process over many years and I recommend a daily supplement of 30 mg daily.