Enhancement of Naringenin Bioavailability by Complexation with Hydroxypropoyl-β-Cyclodextrin

• Published in: PloS one Vol. 6; no. 4; p. e18033
• Main Authors: Shulman, Maria, Cohen, Merav, Soto-Gutierrez, Alejandro, Yagi, Hiroshi, Wang, Hongyun, Goldwasser, Jonathan, Lee-Parsons, Carolyn W., Benny-Ratsaby, Ofra, Yarmush, Martin L., Nahmias, Yaakov
• Format: Journal Article
• Language: English
• Published: San Francisco Public Library of Science 06.04.2011
• Subjects: Apolipoproteins; Bioavailability; Bioengineering; Biology; Bitter taste; Chemistry; Cholesterol; Citrus aurantium; Citrus fruits; Complexation; Computer science; Diabetes; Diabetes mellitus; Dyslipidemia; Engineering; Epithelium; Flavonoids; Hepatitis; Hepatitis C; Histology; Human subjects; Hyperlipidemia; Inflammation; Intestine; Kidneys; Life sciences; Lipoproteins (very low density); Liver; Medical schools; Medicine; Naringenin; Peroxisome proliferator-activated receptors; Phosphorylation; Rats; Rodents; Skeletal muscle; Solubility; Viruses; β-Cyclodextrin; Israel; Jerusalem Israel; United States > US; Massachusetts

The abundant flavonoid aglycone, naringenin, which is responsible for the bitter taste in grapefruits, has been shown to possess hypolipidemic and anti-inflammatory effects both in vitro and in vivo. Recently, our group demonstrated that naringenin inhibits hepatitis C virus (HCV) production, while...