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Vitamin A, B, C, D...not only 'P' is also very important, it can cure these diseases

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Dt. 13 August 2023, Sunday

Not only vitamins A, B, C, D, E are present in our body but also 'P' is very necessary for health. Vitamin P is known as flavonol. Vitamin P is actually a phytonutrient. Which is full of antioxidants. Vitamin P also has anti-inflammatory properties. Let's find out what are the health benefits of it and in which foods it is found.

Total 6 Overwhelming Benefits of Vitamin 'P'

Good for the heart

Blood works very well by eating fruits with vitamin P. This takes good care of heart health. By consuming it, the risk of heart diseases is greatly reduced.

Strengthen immunity

Vitamin P acts as an antioxidant. It protects the body from free-radical damage. It does not damage the cells and strengthens the immune system. Due to which the body is able to fight against diseases.

Helps with allergies, asthma, arthritis

Being full of anti-inflammatory properties, vitamin P reduces inflammation in the body. Vitamin P works to relieve diseases like allergies, asthma and arthritis.

Beneficial for skin

Vitamin P can be said to be a rich food, so its consumption is considered excellent for the skin. It improves skin capillaries. Problems like varicose veins are also reduced. Vitamin P is beneficial if the skin is scarred after an injury.

Works beneficial for eyes

Eating foods rich in vitamin P benefits the blood vessels of the eyes. It creates healthy blood vessels. It eliminates many eye problems and improves vision.

The risk of cancer decreases

Being a flavonoid, vitamin P has anti-cancer effects. Vitamin P prevents the growth of cancer cells by reaching the body. Consuming it reduces the risk of some types of cancer.

Vitamin P is found in which item?

  • Sour fruits like oranges, lemons and amla
  • Dark chocolate
  • Raspberries, blueberries, blackberries and strawberries
  • Quercetin, a flavonone found in apples, is a good source of vitamin P.
  • Vitamin P is found in green tea
  • Vitamin P is found in green and leafy vegetables such as kale, spinach and broccoli.

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