The white pulp surrounding the fruit contains a concentrated amount of flavonoids. These bioflavonoids aid in the body's retention and utilization of vitamin C. When combined, these two nutrients enhance the permeability and strength of capillary walls. Consequently, the application of citrus juice to bruises can expedite the healing process.
Flavonoids are aromatic secondary metabolites in plants that have gained recognition for their physiological and pharmacological roles, as well as their associated health benefits.
Flavonoids can be categorized as flavanones, flavones, and flavonols. They exist in both free form and as glycosides in various parts of citrus fruits.
The primary flavanones prevalent in citrus fruits, particularly in higher quantities compared to other fruits, are hesperidin and narirutin. Rutin and vicenin-2 are the principal flavonols and flavones found in significant proportions.
Flavonoids play a role in enhancing fruit and juice quality through multiple mechanisms, influencing factors such as appearance, taste, and nutritional value of the plant-derived product.
For instance, in the case of lemon and orange juices, hesperidin can contribute to sediment formation, resulting in undesired cloudiness. On the other hand, naringin significantly affects the bitterness of grapefruit and bergamot juices.
Bioactive compounds in citrus fruit: Flavonoids
