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Bioflavonoids is the name given to a group of compounds derived from plant-based foods that have potent antioxidant properties. Antioxidants help to neutralise free radicals, unstable compounds that can cause cellular and DNA damage.

Free radicals enter the body via breathing in pollution, environmental toxins and cigarette smoke and by eating processed or fatty foods. They’re also created by normal biological processes such as breathing and digestion. A buildup of free radicals can lead to chronic inflammation and oxidative stress, which in turn can cause chronic disease such as heart disease and type 2 diabetes.

Fresh fruits and vegetables are the best natural sources of bioflavonoids, the more varied the colours, the better, since each differently coloured fruit and vegetable contains a different type of bioflavonoid with a different protective effect.

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