Vitamin C is found in citrus fruits, green leafy vegetables, berries, potatoes, tomatoes, peppers, garlic, and most fresh uncooked fruits and vegetables. These include hesperetin, quercetin and rutin, and are sometimes referred to as vitamin P. Bioflavonoids have antioxidant properties and often occur with vitamin C in fruits and vegetables as they work in conjunction with vitamin C to enhance its absorption. Bioflavonoids are found in the pulp and white rind just beneath the peel of citrus fruits, along with cherries, blackberries, blueberries, apricots, grapes, peppers, soybeans, and buckwheat. Bioflavonoids are helpful in reducing pain, healing bruises and protecting the structure of the capillaries. They also possess antibacterial properties and aid in the prevention of cataracts and cancer.
Vitamin E is a fat-soluble vitamin used as a natural antiallergic and antihistamine remedy.
Vitamin E is comprised of a group of compounds called tocopherols. As an antioxidant, this vitamin protects the cells of the body against free radical damage from adverse environmental conditions. Vitamin E is known to speed healing, strengthen the immune system, help to alleviate anxiety and may prevent blood-clotting. It is helpful for the utilization of oxygen, and for the promotion of muscle and nerve maintenance. It has been recognized for its beneficial therapeutic effects against many health conditions, such as cancer, heart and lung disease, diabetes, skin disorders, gout, cataracts and infections.