The terms “bioflavonoids” and “flavonoids” are used interchangeably since they both refer to the yellow plant pigments that give citrus fruits their color. Aside from their antioxidant capacity, these compounds provide visual cues to attract pollinators. Prior to the 1980s, however, bioflavonoids and flavonoids were collectively referred to as vitamin P. Of course, flavonoids are not vitamins, so this name has fallen to the wayside.
Citrus bioflavonoids exist in multiple forms and combinations. Hesperidin, for example, was first isolated in the early 19th century.
Quercetin is another bioflavonoid.
Another citrus bioflavonoid is rutin, also known as rutoside or quercetin-3-O-rutinoside because it consists of the flavanol quercetin.
