These are a group of compounds found in vegetables and fruits that give them their orange, red, or yellow color and that have been found to increase the potency of Vitamin C.

Flavinoids have shown to have antibacterial and anti-inflammatory properties; they also help prevent allergic reactions, protect cellular genetic material against mutations, fight viruses, prevent abnormal blood clotting, and promote good circulation by opening (dilating) blood vessels. Population studies have shown that diets high in Flavinoids with a decreased risk of heart attack and cancer.