Citrus bioflavonoids are a group of polyphenolic compounds extracted from the peels and pulp of citrus fruits including oranges, lemons, grapefruits, and tangerines. The complex includes hesperidin, naringin, nobiletin, tangeretin, diosmin, and eriocitrin.
These flavonoids are extracted using hot water or ethanol-based methods and standardized by total bioflavonoid content. Citrus bioflavonoids enhance vitamin C absorption, strengthen capillary walls, and exhibit anti-inflammatory and antioxidant activities. They are commercially important in cardiovascular health supplements, immune support products, and vein health formulations.
