Bioflavonoids are essentially the plant pigments responsible for the color of fruit and vegetables. Bioflavonoids have an amazing ability to modify the body’s ability in its reaction to allergens, bacteria and viruses. They are excellent antioxidants and have potential anti-carcinogenic and anti-inflammatory abilities.

For instance, Quercetin, the backbone of many flavonoids, has been shown to be an inhibitor of histamine release, an inhibitor of aldose reductase (enzyme responsible for conversion of blood sugar to sorbitol--responsible for diabetic complications) and an enhancer of insulin secretion. Quercetin is also a favorite amongst herbalists as an anti-viral or "common cold fighter."