New Potent Antioxidative Hydroxyflavanones Produced withAspergillus saitoifrom Flavanone Glycoside in Citrus Fruit

Isolation of the Antioxidant Pyranonigrin-A from Rice Mold Starters Used in the Manufacturing Process of Fermented Foods

“…13,14) Furthermore, the production of the potent antioxidant, 8-hydroxyhesperetin, by the fermentation of hesperidin (hesperetin 7-O--rutinoside) with A. saitoi has been reported. 23) The filamentous fungus of A. saitoi of used in fermented foods has been shown to have the capability for hydrolysis to the aglycone from a flavonoid glycoside and for hydroxylation to o-dihydroxyflavonoid. 21,22) The koji made by the fermentation of soybeans with A. awamori reportedly has high antioxidative activity, although the antioxidants linked to this activity are not clear.…”

Feeding Orange Pulp Improved Bone Quality in a Rat Model of Male Osteoporosis

“…Based on experimentation with free-radical scavenging system 1, 1-diphenyl-2-picrylhydrazyl and the methyl linoleate oxidation system, fermentation produced hydroxyflavone forms (8-hydroxyhesperitin, 6-hydroxynaringenin, and 8-hydroxynaringenin) are more potent free-radical scavengers with greater antioxidant activity than the aglycones hesperitin and naringenin. Aglycone derivatives are, however, more successful antioxidants than flavonone glycosides hesperidin and naringin (81).…”

The phytochemical analysis and antioxidant activity assessment of orange peel (Citrus sinensis) cultivated in Greece–Crete indicates a new commercial source of hesperidin

“…In this regard, it is noteworthy that other researchers have focused on the significant hypolipidaemic effects exhibited by hesperidin, a result that may be also correlated to its antioxidant capacity, as has been proposed (Fraga et al, 1987;Lonchampt et al, 1989;Monforte et al, 1995). Surprisingly, however, other researchers have reported that neither naringin nor hesperidin has antioxidative activity (Chen et al, 1990;Wang and Zheng, 1992), while others have supported the notion that both of these substances are weak antioxidants (Miyake et al, 2003). This controversy might be attributed either to the material itself and its purity, since it has been derived from different parts of the world along with the subsequent processing used for the extraction, or to the method applied to assess the antioxidant potential of these substances.…”