Naringin is a flavanone-7-O-glycoside between the flavanone Naringenin and the disaccharide neohesperidose. The flavonoids naringenin and hesperetin, which form the aglycones of naringin and hesperidin, occur naturally in citrus fruits, especially in grapefruit, where naringin is responsible for the fruit's bitter taste. In commercial grapefruit juice production, the enzyme naringinase can be used to remove the bitterness created by naringin. In humans the naringin is metabolized to the flavanone naringenin.
The chemical formula of the compound is C27H32O14. It has a molecular weight of 580.53 and in its purest form, the compound appears as a yellow powder. Chemically, it is a conjugate of a sugar molecule and naringenin, which is another flavonoid present in grapefruit.
Generally, flavonoids protect cells from molecules that contain reactive oxygen atoms, commonly called free radicals. Usually, flavonoids reduce the damaging effects of free radicals by stimulating the production of glutathione, which is a strong anti-oxidant. Flavonoids can also increase the effectiveness of vitamin C as an anti-oxidant. In addition, flavonoids play a role in inflammation control by moderating certain cells of the immune system. They can also inhibit the activity of certain types of viruses, including the herpes simplex virus.
from:Natural standard substance
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