Naringin is a flavanone-7-O-glycoside between the flavanone naringenin and the disaccharide neohesperidose.
The flavonoid naringin occurs 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 naringin is metabolized to the aglycone naringenin (not bitter) by naringinase present in the gut.
Structure
Naringin belongs to the flavonoid family. Flavonoids consist of 15 carbon atoms in 3 rings, 2 of which must be benzene rings connected by a 3 carbon chain. Naringin contains the basic flavonoid structure along with one rhamnose and one glucose unit attached to its aglycone portion, called naringenin, at the 7-carbon position. The steric hindrance provided by the two sugar units makes naringin less potent than its aglycone counterpart, naringenin.
Metabolism
In humans, naringinase is found in the liver and rapidly metabolizes naringin into naringenin...
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