Frutas cítricas

Phenolic compounds in citrus

Most citrus species accumulate substantial amounts of flavonoids during their development. All the flavonoids described in Citrus sp. They can be classified into the following groups: flavanones, flavones and flavonols. Naringin (naringenin 7-O-neohesperidoside), a flavanone glycoside, is distinctively dominant in grapefruit (C. paradisi), and is responsible for the bitter taste of grapefruit juices. Narirutin (naringenin-7-O-rutioside) is also present in grapefruit, but to a lesser extent.

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In recent decades, numerous studies have demonstrated the biological importance of citrus flavonoids, highlighting anti-inflammatory, anti-carcinogenic and anti-tumor activity.

Phenolic compounds undergo hepatic / intestinal metabolism in the body; the molecular forms that reach the peripheral circulation and tissues are different from those present in food. In general, the predominant forms in plasma are conjugates (glucuronides or sulfates, with or without methylation). These compounds are chemically different from their parent compounds, differing in size, polarity, and ionic form, indicating that their physiological behavior may be different.

Our studies

We currently identify the presence of phenolic compounds in citrus fruit extracts and evaluate their absorption in biological samples after oral administration.