Naringenin belongs to the group of flavanones. It is found primarily in citrus plants such as grapefruit and orange. As a glycoside, it provides bitter compounds, such as narangin, which is responsible for the bitter taste of grapefruit. After being broken down in the stomach, naringenin is formed from it in the intestine.
Naringenin has the following characteristics:
- High bioavailability, which means that after intake can be measured in the blood high concentrations of active substances.
- Fat-soluble – high concentrations are detectable in the cell membranes.
- Antioxidant – trap free radicals or neutralize aggressive oxygen molecules / compounds (superoxide; hyperoxyl radicals).
- DNA (genetic information) – protection
- Stimulating the formation of phase II enzymes – these enzymes have a detoxifying effect on some toxins and chemicals.
