Uses and Properties of Citrus Flavonoids

• Published in: Journal of agricultural and food chemistry Vol. 45; no. 12; pp. 4505 - 4515
• Main Authors: Benavente-García, Obdulio, Castillo, Julián, Marin, Francisco R, Ortuño, Ana, Del Río, José A
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.12.1997
• Subjects: Biological and medical sciences; CITRUS; FLAVONOIDE; FLAVONOIDES; FLAVONOIDS; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; General pharmacology; Medical sciences; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; USES; USOS; UTILISATION; Fruit; Pharmacognosy; Rutaceae; Food additive; Review; Antioxidant; Flavonoid; Biological activity; Medicinal plant; Citrus; Structure activity relation; Dicotyledones; Angiospermae; Plant origin; Phenols; Spermatophyta; Food
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf970373s

Flavonoids are a widely distributed group of polyphenolic compounds with health-related properties, which are based in their antioxidant activity. These properties have been found to include anticancer, antiviral, antiinflammatory activities, effects on capillary fragility, and an ability to inhibit human platelet aggregation. The antioxidant capacity of any flavonoid will be determined by a combination of the O-dihydroxy structure in the B-ring, the 2,3-double bond in conjugation with a 4-oxo function and the presence of both hydroxyl groups in positions 3 and 5. Flavanones, flavones, and flavonols are the flavonoids present in Citrus, and although flavones and flavonols have been found in low concentrations in Citrus tissues, in relationship to flavanones, these types of compounds have been show to be powerful antioxidants and free radical scavengers. Some Citrus flavonoids can be used directly as repellents or toxins or be used in plant improvement programs to obtain more resistant crops. In addition, some Citrus flavonoids and their derivates, in the field of food technology, are principally known for their ability to provide a bitter or sweet taste and as bitterness inhibitor. Keywords: Free radicals, antioxidant; anticarcinogenic; antiinflammatory; platelet aggregation; antiallergic; analgesic; antimicrobial; food additives