Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review

Tripoli, E; Guardia, Maurizio La; Giammanco, S; Majo, Danila Di; Giammanco, Marco

doi:10.1016/j.foodchem.2006.11.054

Cited by 927 publications

(663 citation statements)

References 100 publications

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“…18 Flavonoids include flavones, flavones, is-flavones, and the 2,3-dihydroderivatives of flavones, namely flavones. 19 Flavanones, such as hesperidin and naringin, have a more restricted distribution than other flavonoids. They are specifically synthesized by citrus fruits.…”

Section: Introductionmentioning

confidence: 99%

Treatment of Mice with Naringin Alleviates the Doxorubicin-Induced Oxidative Stress in the Liver of Swiss Albino Mice

Ch¹,

Jagetia²,

Lalrinengi³

2017

MOJAP

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Doxorubicin a photosensitive antibiotic is frequently used to treat various malignancies in clinics; however, doxorubicin is also taken up by the normal cells of the body leading to increased oxidative stress and subsequently DNA damage and dysfunction in the cells. The agents which can reduce the adverse effect of doxorubicin will of great value. The present study has attempted to study the effect of naringin a citrus flavonoid on the doxorubicininduced oxidative stress in mice liver. The mice were administered with 0, 1, 5 or 10mg/ kg body weight of doxorubicin and treated with 10mg/kg body weight of naringin before or after doxorubicin treatment. The glutathione concentration and lipid peroxidation and activities of glutathione-s-transferase, catalase and super oxide dismutase were studied at 0.5, 1, 2 and 4h post-treatment in the mouse liver. The doxorubicin increased the lipid peroxidation in a dose dependent manner at all the post treatment times. Conversely, it attenuated the activities of glutathione-s-transferase, catalase and super oxide dismutase in dose dependent fashion and time dependent manner. A similar effect was observed for glutathione concentration. Treatment of mice with naringin before or after doxorubicin treatment elevated all the antioxidants and reduced the doxorubicin -induced lipid peroxidation. The effect of naringin pretreatment was more effective when compared to its post treatment. The naringin was very effective in reducing the oxidative stress induced by doxorubicin as indicated by the elevated levels of glutathione concentration, glutathiones-transferase, catalase and super oxide dismutase. The pretreatment of naringin was better than its post treatment.

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Section: Introductionmentioning

confidence: 99%

Treatment of Mice with Naringin Alleviates the Doxorubicin-Induced Oxidative Stress in the Liver of Swiss Albino Mice

Ch¹,

Jagetia²,

Lalrinengi³

2017

MOJAP

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“…In human nutrition, the flavonoids have been suggested as being responsible for the prevention of chronic and degenerative diseases (Tripoli et al, 2007), but ruminant production might also benefit from these compounds. Thus, a supply of flavonoids with antioxidant properties could possibly be recommended for the shelf-life extension and colour stabilization of meat products (Luciano et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Bodas

Prieto

Jordán

et al. 2012

Animal

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Twenty Assaf lambs fed barley straw plus a concentrate alone (CONTROL group) or enriched with naringin (1.5 g/kg DM, NARINGIN group) were used to assess the effect of this polyphenolic compound on meat quality attributes. Serum samples were collected for 7 weeks, then the animals were slaughtered and the livers and longissimus thoracis et lumborum muscles extracted for analysis. Triacylglycerol levels in the serum samples tended to show (P 5 0.087) lower average values for the NARINGIN group when compared with the CONTROL, but no differences were observed when the meat was analysed for the intramuscular fat content. Lower thiobarbituric acid-reactive substances procedure (TBARS) values (P , 0.001) in the liver of the NARINGIN group were detected, probably as a consequence of naringenin accumulation in this organ. No significant differences were observed in the meat samples concerning TBARS or colour evolution during refrigerated storage, as not enough naringenin would have reached the muscle. Independent of naringin administration, the low levels of the most atherogenic oxysterols must be highlighted as the most important quality score in the lamb meat samples studied.

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“…Our hesperidin results were in harmony with the Caristi et al (2003) findings. However; other researchers indicated that eriocitrin (eriodictyol 7-O-β-rutinoside) was the main flavonoid in lemon fruit (Tripoli et al 2007;Miyake et al 2006). GonzalezMolina et al (2012) studied on new beverages of lemon juice (Fino) with elderberry and grape concentrates as a source of bioactive compounds.…”

Section: Resultsmentioning

confidence: 99%

Bioactive compounds and quality parameters of natural cloudy lemon juices

2016

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In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90°C/15 s) and storage stability of concentrated lemon juice (−25°C/180 days) were carried out. Fifteen phenolic compounds were determined in the lemon juice and the most abounded phenolic compounds were hesperidin, eriocitrin, chlorogenic acid and neoeriocitrin. In generally, phenolic compound concentrations of lemon juice samples increased after the pasteurization treatment. Four carotenoid compounds (β-carotene, β-cryptoxanthin, lutein and zeaxanthin) were detected in natural cloudy lemon juice. Lutein and β-cryptoxanthin were the most abounded carotenoid compounds in the lemon juice. Color values of the lemon juices were not affected by processing and storage periods. HMF and browning index of the lemon juices increased with concentration and storage. According to the results, storing at −25°C was considered as sufficient for acceptable quality limits of natural cloudy lemon juice.

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Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review

Cited by 927 publications

References 100 publications

Treatment of Mice with Naringin Alleviates the Doxorubicin-Induced Oxidative Stress in the Liver of Swiss Albino Mice

Treatment of Mice with Naringin Alleviates the Doxorubicin-Induced Oxidative Stress in the Liver of Swiss Albino Mice

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Bioactive compounds and quality parameters of natural cloudy lemon juices

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