Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Bioflavonoids (also known as flavonoids) are a diverse group of plant-derived polyphenolic compounds found in fruits, vegetables, and certain beverages like tea and wine. Their use in supporting cardiovascular health is primarily justified by scientific investigation, though the strength of the evidence is moderate and not definitive. Flavonoids are known for their antioxidant, anti-inflammatory, and vasodilatory properties, which are believed to contribute to cardiovascular protection.

Epidemiological studies have associated higher dietary intake of flavonoids with a reduced risk of cardiovascular diseases (CVD), including coronary heart disease and stroke. These associations are thought to relate to flavonoids’ ability to improve endothelial function, reduce blood pressure, inhibit LDL cholesterol oxidation, and reduce platelet aggregation. Some clinical trials have shown that specific flavonoids, such as those from cocoa, citrus, or tea, can modestly improve vascular function and lower blood pressure.

However, results are variable, and much of the research focuses on isolated flavonoids or flavonoid-rich foods, rather than mixed bioflavonoid supplements. Systematic reviews and meta-analyses indicate a potential benefit, but also note that the quality of evidence is limited by heterogeneity in study design, dosages, and flavonoid types. Major guidelines do not recommend bioflavonoid supplementation for CVD prevention or treatment, emphasizing a diet rich in flavonoid-containing foods instead. In summary, while there is some scientific basis for the cardiovascular benefits of bioflavonoids, the evidence is not strong enough to support widespread use of mixed bioflavonoid supplements for this purpose.

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