Naringina

Naringina, more commonly referred to in English as naringin, is a flavanone glycoside found in citrus fruits, with grapefruit being the richest source. In some languages, the compound is spelled naringina. Naringin consists of the flavanone aglycone naringenin bound to the disaccharide neohesperidose at the 7-position.

Occurrence and chemistry: Naringin is abundant in grapefruit peel, membranes, and juice, contributing to the fruit’s characteristic bitter taste. Its content varies with citrus variety, maturity, and processing. Chemically, naringin is a glycoside; upon hydrolysis, it releases naringenin and the sugars glucose and rhamnose (from neohesperidose). This transformation can occur via enzymatic action in the gut or during food processing.

Biological activity and metabolism: In vitro studies have reported antioxidant, anti-inflammatory, and potential anticancer activities for naringenin, the aglycone derived from naringin. However, clinical evidence is limited. Naringin can influence the pharmacokinetics of certain medications by inhibiting intestinal enzymes such as CYP3A4 and transporters like P-glycoprotein, contributing to grapefruit-drug interactions that may raise plasma levels of some drugs.

Uses and safety: In the food industry, naringin contributes bitterness and is used as a reference standard in analytical chemistry. It is generally recognized as safe when consumed as part of citrus foods, but high intake can cause adverse interactions with certain medications, warranting caution for individuals on specific drug regimens. Related citrus flavonoids include hesperidin and neohesperidin.