Flavonoids, plant pigments at the origin of the colors of fruits and vegetables, are essential protective elements for the growth of plants, allowing them to withstand solar radiation and various climatic aggressions, thanks to their powerful antioxidant action which is 50 times greater than that of vitamin C.

They exert protection on the cells of the body, thus neutralizing free radicals resulting from cellular hyperoxidation.

They promote the formation of collagen, the most abundant protein in the body, by facilitating the hydrolysis of amino acids.

They inhibit the formation of leukotrienes and histamine, which are responsible for allergic reactions.

They contribute to the integrity and balance of the venous network.