Meanings
- uncountablechemistryThe major flavonoid glycoside in grapefruit, giving the fruit its bitter taste, which is metabolized to the flavanone naringenin in humans.
Naringin is the main cause of bitterness in some citrus fruits and is converted into naringenin in the body.
2013, Kimberly Mueller, Josh Hingst, The Athlete's Guide to Sports Supplements, unnumbered page2 more examples
No interaction occurs between naringin and pectin and, therefore, grapefruit peel extract is not very turbid. The high naringin content of grapefruit peel extract often results in precipitation of naringin crystals in the concentrate.
1996, R. Cohn, A.L. Cohn, “8: The by-products of fruit processing”, in D. Arthey, P.R. Ashurst, editors, Fruit Processing, page 200UV-C irradiation alters the levels of the flavanone naringin and the polymethoxyflavone tangeretin in the peel of Citrus aurantium fruits and this, in turn, reduces the growth of Penicillium digitatum on irradiated fruits.
2009, Vincenzo Lattanzio, Paul A. Kroon, Stéphane Quideau, Dieter Treutter, “Chapter 1: Plant Phenolics - Secondary Metabolites with Diverse Functions”, in Fouad Daayf, Vincenzo Lattanzio, editors, Recent Advances in Polyphenol Research, page 17
Cite this entry
naringin. (n.d.). In WatkinsX Dictionary. Retrieved November 3, 2026, from https://dictionary.watkinsx.com/word/naringin
“naringin.” WatkinsX Dictionary, https://dictionary.watkinsx.com/word/naringin. Accessed November 3, 2026.
WatkinsX Dictionary, s.v. “naringin,” accessed November 3, 2026, https://dictionary.watkinsx.com/word/naringin.
Source: naringin on Wiktionary, CC BY-SA 4.0.