Skip to main content
SpringerLink
Log in

Citrus Flavonoids in Fruit and Traditional Chinese Medicinal Food Ingredients in China

  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract.

Flavonoids-enriched tissues of citrus such as peel, immature fruit and flower are consumed as culinary seasonings, tea ingredients in China for centuries. This HPLC quantitative study on the five citrus flavonoids, naringin, hesperidin, neohesperidin, sinensetin and nobiletin on a wide range of Chinese citrus fruits and several Traditional Chinese Medicinal food ingredients in East China, revealed a great diversity in flavonoid composition. Huyou peel (C. paradisi cv. Changshanhuyou) was found to be the best naringin (3.25%) and neohesperidin (2.76%) source; C. aurantium, a major ingredient of several citrus-related TCM, is also a suitable source of naringin and neohesperidin, and a good juice source for flavanone glycosides; the peel of Wenzhoumiju (C. unshiu) is one of the richest local species in hesperidin (up to 6.25%); Zaoju (C. subcompressa) has the highest content of nobiletin (0.59%), a polymethoxylated flavone. LC-ES-MS analysis of Zanthoxylum genus for flavonoids revealed for the first time the presence of significant amounts (0.74%) of hesperidin in the root of Liangmianzhen (Z. nitidum (Roxb.) DC), a relative of Sichuan pepper, which is a spice widely used in China.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Figure 1.
Figure 2.
Figure 3.

Similar content being viewed by others

References

  1. Pizzorno J, Murray M (1999) Textbook of Natural Medicine, (2nd edn.). New York: Churchill Livingstone, p 1393.

    Google Scholar 

  2. Garg A, Garg S, Zaneveldand LJD, Singla AK (2001) Chemistry and Pharmacology of the Citrus Bioflavonoid Hesperidin. Phytother Res 15: 655–669.

    Article  CAS  Google Scholar 

  3. Galati EM, Monforte MT, Kirjavainen S, Forertieri AM, Tripodo MM (1994) Biological effects of hesperidin, a Citrus flavonoid. Part 1. Anti-inflammatory and analgesic activity. Farmaco 49: 709–712.

    CAS  Google Scholar 

  4. Tanaka T, Makita H, Ohnishi M, Hirose Y (1994) Chemoprevention of 4-nitroquinoline-1-oxide-induced oral carcinogenesis by dietary curcumin and hesperidin: Comparison with protective effects of beta carotene. Cancer Res 54: 4653–4659.

    CAS  Google Scholar 

  5. Tanaka T, Makita H, Kawabata K, Mori H, Kakumoto M (1997) Modulation of N-methyl-N-amylnitrosamine induced tumorigenesis by dietary feeding of diosmin and hesperidin, alone and in combination. Carcinogenesis 18: 761–769.

    Article  CAS  Google Scholar 

  6. Smith CJ (1964) Non hormonal control of vasomotor flushing in menopausal patients. Chic Med 67: 193–195.

    CAS  Google Scholar 

  7. Bok SH, Lee SH, Park YB, Bae KH, Son KH, Jeong TS, Choi MS (1999) Plasma and hepatic cholesterol and hepatic activities of 3-hydroxy-3-methyl-glutaryl-CoA reductase and acyl CoA: cholesterol transferase are lower in rats fed citrus peel extract or a mixture of citrus bioflavonoids. J Nutr 129: 1182–1185.

    CAS  Google Scholar 

  8. Aboobaker VS, Balgi AD, Bhattacharya RK (1994) In vivo effect of dietary factors on the molecular action of aflatoxin B1: role of non-nutrient phenolic compounds on the catalytic activity of liver fraction. In Vivo 8: 1095–1098.

    CAS  Google Scholar 

  9. Martin MJ, Marhuenda E, Perez-Guerrero C, Franco JM (1994) Antiulcer effect of naringin on gastric lesions induced by ethanol in rats. Pharmacology 49: 144–150.

    Article  CAS  Google Scholar 

  10. Gordon PB, Holen I, Seglen PO (1995) Protection by Naringin and Some Other Flavonoids of Hepatocytic Autophagy and Endocytosis against Inhibition by Okadaic Acid. J Biol Chem 270: 5830.

    Article  CAS  Google Scholar 

  11. Lin N, Sato T, Takayama Y, Mimaki Y, Sashida Y, Yano M, Ito A (2003) Novel anti-inflammatory actions of nobiletin, a citrus polymethoxy flavonoid, on human synovial fibroblasts and mouse macrophages. Biochem Pharmacol 65: 2065– 2071.

    Article  CAS  Google Scholar 

  12. Bracke ME, Depypere HT, Boterberg T, Van Marck VL (1999) Influence of Tangeretin on Tamoxifen's Therapeutic Benefit in Mammary Cancer. J Nat Cancer Inst 91: 354–359.

    Article  CAS  Google Scholar 

  13. Suzuki M, Sasaki K, Yoshizaki F, Oguchi K, Fujisawa M, Cyong JC (2005) Anti-hepatitis C Virus Effect of Citrus Unshiu Peel and Its Active Ingredient Nobiletin. Am J Chinese Med 33: 87–88.

    Article  CAS  Google Scholar 

  14. Tanaka S, Sato T, Akimoto N, Yano M, Ito A (2004) Prevention of UVB-induced photoinflammation and photoaging by a polymethoxy flavonoid, nobiletin, in human keratinocytes in vivo and in vitro. Biochem Pharmacol 68: 433–439.

    Article  CAS  Google Scholar 

  15. Kawaii S, Tomono Y, Katase E, Ogawa K, Yano M (1999) Quantitation of Flavonoid Constituents in Citrus Fruits. J Agr Food Chem 47: 3565–3571.

    Article  CAS  Google Scholar 

  16. Kawaii S, Tomono Y, Katase E, Ogawa K, Mutsuko N, Nesumi H, Yoshida T, Sugiura M, Yano M (2001) Quantitative Study of Fruit Flavonoids in Citrus Hybrids of King (C. nobilis) and Mukaku Kishu (C. kinokuni). J Agric Food Chem 49: 3982–3986.

    Article  CAS  Google Scholar 

  17. Berhow M, Tisserat B, Kanes K, Vandercook C (1996) Survey of Phenolic Compounds Produced in Citrus. U.S. Department of Agriculture, Agricultural Research Service, Technical Bulletin No. 1856: 158.

  18. Rouseff RL, Martin SF, Youtsey CO (1987) Quantitative Survey of Narirutin, Naringin, Hesperidin, and Neohesperidin in Citrus. J Agric Food Chem 35: 1027–1030.

    Article  CAS  Google Scholar 

  19. Del Rio JA, Fuster MD, Sabater F, Porras I, Garcia-Lidon A, Ortuno A (1997) Selection of citrus varieties highly productive for the neohesperidin dihydrochalcone precursor. Food Chem 59: 433– 437.

    Article  CAS  Google Scholar 

  20. Chinese Pharmacopoeia Edition (2005) Beijing China: Chemical Industry Press 1: pp 171–172.

  21. Chinese Pharmacopoeia Edition (2005) Beijing China: Chemical Industry Press 1: p 132.

  22. Chinese Pharmacopoeia Edition (2005) Beijing China: Chemical Industry Press 1: p 137.

  23. Chinese Pharmacopoeia Edition (2005) Beijing China: Chemical Industry Press 1: p 124.

  24. Arthur HR, Wui WH, Ma CN (1956) An examination of the Rutaceae of Hong Kong. Part-I. Flavonoid glycosides from Zanthoxylum species and the occurrence of optically active hesperidin. J Chem Soc 1: 632–635.

    Google Scholar 

  25. Quang AN, Hanh TV, Sylvie M, Francis T, Vincent D, Thierry SA (2002) New Phenylpropanoid Ester from the Bark of Zanthoxylum scandens Rutaceae. Z Naturforsch 57: 986–989.

    Google Scholar 

  26. Binutu OA, Cordell GA (2000) Constituents of Zanthoxylum Sprucei. Pharm Biol 38: 210–213.

    Article  CAS  Google Scholar 

  27. Xiong QB, Shi DW (1991) Morphological and histological studies of Chinese traditional drug “hua jiao” (pericarpium zanthoxyli) and its allied drugs. Yao Xue Xue Bao 26: 938–947.

    CAS  Google Scholar 

  28. Belajov E, Suhaj M (2004) Determination of phenolic constituents in citrus juices: Method of high performance liquid chromatography. Food Chem 86: 339–343.

    Article  CAS  Google Scholar 

  29. Xiao R, Chen Z, Li L (1990) Changes of Naringin in Citrus Fruits. Plant Physiol Commun 6: 24–26.

    Google Scholar 

  30. Carnat A, Carnat AP, Fraisse D, Lamaison JL (1999) Note technique: Standardisation de la fleur et de la feuille d’oranger amer. Ann Pharm Fr 57: 410–414.

    CAS  Google Scholar 

  31. Li X, Li L, Xiao H, Liang X (2002) Determination of Hesperidin and Naringin in Fructus Aurantii lmmaturus and Fructus Aurantii by Reversed-Phase High Performance Liquid Chromatography. Chinese J Chromatogr 20: 585–586.

    CAS  Google Scholar 

  32. US. Food and Drug Administration (2004) “Frozen Concentrated Orange Juice”. US. GPO, Washington, DC: 21, CFR 146.146.

Download references

Acknowledgements

We sincerely thank Mr. Wen Falin, Mr. Chen Huashen, Mr. Chen Xiaoyi, Mr. Ge Liang, Mr. Han Zehong and Ms. Pan Xin for their warm help in providing samples and cultivar information.

Author information

Authors and Affiliations

  1. State Key Laboratory of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, Mailbox 311, Meilong Rd. No. 130, Shanghai 200237, China

    Yanhua Lu, Chongwei Zhang & Dongzhi Wei

  2. Nestlé R&D Center Shanghai Ltd., Shanghai 201819, China

    Peter Bucheli

Authors
  1. Yanhua Lu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Chongwei Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Peter Bucheli
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Dongzhi Wei
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yanhua Lu.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Lu, Y., Zhang, C., Bucheli, P. et al. Citrus Flavonoids in Fruit and Traditional Chinese Medicinal Food Ingredients in China. Plant Foods Hum Nutr 61, 55–63 (2006). https://doi.org/10.1007/s11130-006-0014-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-006-0014-8

Key words:

Search

Navigation