Vitamin P

Vitamin P (often called Rutinum) represents group of biologically active agents which are bioflavonoids. In total it includes about 150 vitamins having properties of Rutinum: coumarins, catechins, anthocyans, hesperidin, meletin and many others concern to them.

Vitamin P was emitted from a lemon dried peel by the American biochemist Albert Saint-Dyyordi in 1936 as the substance increasing durability of a vascular wall and capillaries.

Vitamin P use

Pharmacological effect of vitamin consists in active participation together with vitamin C in organism redoxreactions (because of close interaction with ascorbic acid the group of bioflavonoids is called still C2 vitamin). Vitamins of group P protect adrenaline and vitamin C from oxidation, partially remove degree of avitaminosis of ascorbic acid, reduce fragility and permeability of capillary vessels, render the expressed antiallergenic, antiedematous, antiinflammatory and soft spasmolytic action.

Vitamin P supports structure, function, elasticity and degree of permeability of blood vessels, preventing them a sklerozirovaniye and promoting maintenance of stable pressure of blood.

The opinion is expressed that vitamin P at regular reception in a dosage no more than 60 mg/days reduces not less than 4 weeks the level of intraocular pressure that does an element by irreplaceable prophylactic of glaucoma. Besides, the bioflavonoid is capable to stimulate softly vigorous activity of bark of adrenal glands, increasing thereby development of glucocorticoids.

Depending on the appointment vitamins of group P render hypoazotemic, antineoplastic, antiinflammatory, anti-ulcer, cholagogue, radio tire-tread and some other actions on an organism.

Vitamin P sources

In spite of the fact that exact need of the person for vitamin P is not established, approximate numbers nevertheless are given – they make a half of norm of vitamin C or 35-50 mg of bioflavonoids a day. A medical dose of vitamin – 100-200 mg/days.

Deficit of vitamin P is often combined with shortage of vitamin C in an organism as both elements have the same sources (vegetables and fruit).

Content of vitamin P in products:

• Black-fruited mountain ash (4000 mg);
• Cherry (1200-2500 mg);
• Blackcurrant (900-1500 mg);
• Dry dogrose (650-680 mg);
• Lemons, oranges (500 mg);
• Red sweet pepper, sorrel (500 mg);
• Cowberry (350-600 mg);
• Cranberry (250-330 mg);
• Dark sweet cherry (230-900 mg);
• Gooseberry (230-550 mg);
• Garnets (200-700 mg);
• Quince (200-820 mg);
• Wild strawberry (150-210 mg);
• Fennel (170 mg);
• Parsley leaves (157 mg);
• Plum (110-300 mg);
• Pear (100-250 mg);
• Peaches (50-350 mg);
• Carrots (50-100 mg);
• Potatoes (20-35 mg);
• Apples (10-60 mg).

As vitamin P is not synthesized by an organism, and its surplus does not collect in fabrics, above-mentioned food stuffs have to enter a daily diet of the person surely.

In spite of the fact that vitamin P in products of plant origin contains in enough, thermal and chemical treatment, oxygen, a sunlight subject bioflavonoids to destruction. Tissues of the smoking person who the addiction reduces amount of vitamin P in an organism are exposed to similar effect.

Indications to vitamin P use

In the medical purposes vitamin P is used at such diseases as:

• Myocarditis, endocarditis, rheumatism;
• Hemorrhagic diathesis, radial illness, eye retinal apoplexies;
• Chronic glomerulonephritis;
• Arachnoiditis;
• Hypertension, coronary heart disease;
• Allergy.

Shortcoming and excess of vitamin P

Depletion of an organism vitamin P is followed by feeling of an indisposition, the general weakness, bystry fatigue, extremity pain, periodontosis, dot hemorrhages under skin, a hair loss, acne rash.

Excess of vitamin P does not pose any threat as he is easily brought from an organism in the natural way.