| 释义 |
naringin
naringin[nə′rin·jən] (organic chemistry) C27H32O14 A crystalline bioflavonoid with a melting point of 171°C; soluble in acetone and alcohol; used as a food supplement. Also known as aurantiin. naringin
naringin (nar'i-jin), A bioflavonoid responsible for the bitter taste in grapefruit. [Sansk. naringa, orange tree, + -in] naringin A flavanone glycoside and major flavonoid in grapefruit, which gives grapefruit juice its tangy/bitter taste. Naringin is metabolised in vivo to the flavanone naringenin.
Health benefits
Antioxidant activity; lowers serum lipid levels.
Alleged health benefits
Reduced risk of cancer; reduced neurologic residua following stroke.
Pharmacologic effects
Naringin inhibits certain cytochrome P450 enzymes (e.g., CYP3A4 and CYP1A2); it also inhibits vascular endothelial growth factor (VEGF) release, which induces angiogenesis. |