Research Progress on Biological Activity and Modification Technology of Hesperidin

ZHANG Fengting; HU Tan; PAN Siyi

doi:10.13386/j.issn1002-0306.2021060069

Volume 43 Issue 10

May 2022

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Science and Technology of Food Industry > 2022 > 43(10): 442-449. > DOI: 10.13386/j.issn1002-0306.2021060069

ZHANG Fengting, HU Tan, PAN Siyi. Research Progress on Biological Activity and Modification Technology of Hesperidin[J]. Science and Technology of Food Industry, 2022, 43(10): 442−449. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060069.

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Research Progress on Biological Activity and Modification Technology of Hesperidin

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

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Received Date: June 07, 2021
Available Online: March 20, 2022

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Abstract

Abstract

Hesperidin, a natural flavanone, predominantly existed in citrus fruit, has many biological functions, such as antioxidant, anti-inflammatory, bacteriostasis and anti-cancer. Current research suggests that hesperidin possesses a lower bioavailability due to its poor water solubility and absorption. Therefore, more and more attention from domestic and foreign scholars has been focused on physical, chemical and biological modification of hesperidin to increase its solubility and bioavailability. In this paper, the biological activity, modification technology and modification derivatives of hesperidin are reviewed to provide theoretical support for the efficient utilization of hesperidin.
- hesperidin,
- biological function,
- bioavailability,
- modification technology,
- modification derivative

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References

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