The flavonoids are concentrated in the white pulp surrounding the fruit. Bioflavonoids help the body to retain and use vitamin C. Together these two nutrients improve the permeability and strength of capillary walls. This is why citrus juice helps heal bruises more quickly than if they were not treated with citrus juice.
Flavonoids are aromatic secondary plant metabolites, which have been recognized as important due to their physiological and pharmacological role and their health benefits.
Flavonoids can be classified as flavanones, flavones and flavonols that occur either in the free form and or as glycosides in various parts of citrus fruits.
The major flavanones, with a high prevalence in citrus compared to other fruits, have been identified as hesperidin and narirutin. The main flavonols and flavones present in considerable amounts are rutin and vicenin-2.
Flavonoids may contribute to fruit and juice quality in many ways, influencing the appearance, the taste and the nutritional value of the product from the plant.
In lemon and orange juices, for instance, hesperidin can contribute to the formation of sediments which result in undesirable cloudiness, whereas naringin markedly influences the bitterness of the juice of grapefruits and bergamots.
Flavonoids in citrus fruit
