from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. The major flavonoid glycoside in grapefruit, giving the fruit its bitter taste, which is metabolized to the flavanone naringenin in humans.

from The Century Dictionary and Cyclopedia

  • n. A lemon-colored levorotatory glucoside, C21H26O11.4H2O, contained in the flowers of Citrus decumena, from Java. It crystallizes in small monoclinic prisms and when anhydrous melts at 171° C. Also called aurantiin and hesperidin.


Sorry, no etymologies found.


  • One such compound called naringin affects the efficacy of the popular allergy drug Allegra by blocking these transporters.

    Grapefruit Effect

  • The characteristic moderate bitterness is caused by a phenolic substance called naringin, whose concentration declines as the fruit ripens.

    On Food and Cooking, The Science and Lore of the Kitchen

  • Grapefruit's bitter taste is caused the presence of the flavonoid naringin, which is broken down in the gut into naringenin. - latest science and technology news stories

  • The flavonoids, apigenin, flavone, flavanone, hesperidin, naringin, and tangeretin promoted the ascorbic acid-induced lipid peroxidation, the extent of which depended upon the concentration of the flavonoid and ascorbic acid.

    Wil's Ebay E-Store

  • On the other hand, flavonoids such as rutin, naringin and catechin were inactive in both systems.

    Wil's Ebay E-Store

  • Pectin and naringin lower LDL, the bad cholesterol.

    eHow - Health How To's

  • That extra cardio protection comes from two compounds (hesperidin and naringin) found in the peel and inner white pulp.

  • The test involved healthy volunteers taking the antihistamine fexofenadine with either water, water mixed with naringin, or grapefruit juice.


  • An enzyme in the gut that usually partially destroys the drug as it is absorbed is effectively knocked out by the naringin - transforming a safe medication into a potentially toxic overdose.

    Home | Mail Online

  • It seems some contain higher levels of the chemical naringin, a natural flavour, which causes too much of certain drugs to be absorbed into the bloodstream.

    Home | Mail Online


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