ABSTRACT
The bioflavonoids comprise a large group of naturally occurring plant phenolic compounds with the general structure C6·C3·C6, including the flavones, flavanones, flavonols, flavanonols, flavanes, chalcones, dihydrochalcones, aurones, anthocyanidins, and their glycosides. Radiation damage is known to be proportional to the copper content of the tissues, but studies of bioflavonoids in radiation protection gave confusing and conflicting results because of the different substances used, the different modes of administration, and the different experimental designs. Thus, it is now evident that bioflavonoids, like rutin, quercetin, d-catechin, and probably tannins and other chelating fiber in foods can act as preservatives for ascorbic acid both before and after it is eaten. It is interesting to observe that it is the very instability of vitamin C which causes it to disappear from stored food, which made it so difficult to isolate and which also caused the whole bioflavonoid conundrum.
