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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 16
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Review Articles

Polymethoxyflavones from citrus peel: advances in extraction methods, biological properties, and potential applications

Qiong Penga National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, ChinaView further author information
,
Yao Zhanga National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, ChinaView further author information
,
Mingxuan Zhua National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, ChinaView further author information
,
Feng Baoa National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, ChinaView further author information
,
Jing Denga National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China;b College of Food Science and Engineering, Nanjing University of Finance, and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu, ChinaCorrespondence[email protected]
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&
Wen Lia National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China;b College of Food Science and Engineering, Nanjing University of Finance, and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu, ChinaCorrespondence[email protected]
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Pages 5618-5630 | Published online: 18 Dec 2022

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Jimmy Ming-Jung Chuang, Hsien-Lin Chen, Chi-I Chang, Jia-Syuan Lin, Hui-Min Chang, Wan-Ju Wu, Mei-Ying Lin, Wu-Fu Chen & Chien-Hsing Lee. (2024) Nobiletin derivative, 5-acetoxy-6,7,8,3’,4’-pentamethoxyflavone, inhibits neuroinflammation through the inhibition of TLR4/MyD88/MAPK signaling pathways and STAT3 in microglia. Immunopharmacology and Immunotoxicology 0:0, pages 1-11.
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Cecilia Castro-López, José I. Méndez-Romero, Guillermo Pastor-Palacios, Ricardo Reyes-Díaz, Hugo S. Garcia, Belinda Vallejo-Cordoba, Aarón F. González-Córdova & Adrián Hernández-Mendoza. (2024) Genome-Based in silico Evaluation of the Biosafety and Probiotic Traits of Limosilactobacillus fermentum J23 Isolated from Artisanal Mexican Cheese. Food Biotechnology 38:1, pages 1-29.
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Mutang Zhang, Hao Jiang, Shaobi Ou, Min Qian, Heming Qi, Junping Chen, Xiaofang Zeng, Weidong Bai & Gengsheng Xiao. (2023) Dietary sinensetin and polymethoxyflavonoids: Bioavailability and potential metabolic syndrome-related bioactivity. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Zihui Jin, Di Sun, Yifan Liu, Bo Xu, Yaqi Jin, Qiyang Zhao, Yue He, Jing Li, Yaohai Zhang & Yongliang Cui. (2024) Using monoclonal antibody to establish a sensitive icELISA for the determination of tangeretin in citrus and herbal samples. Microchemical Journal 203, pages 110877.
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Cristiane Nunes da Silva, Laura Martins Pina de Almeida, Ailton Cesar Lemes & Bernardo Dias Ribeiro. (2024) Citrus by-products valorization using deep eutectic solvents – A review. Food Bioscience 60, pages 104446.
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Zhiyao Yuan, Junjie Li, Fuyu Xiao, Yu Wu, Zhiting Zhang, Jiahong Shi, Jun Qian, Xudong Wu & Fuhua Yan. (2024) Sinensetin protects against periodontitis through binding to Bach1 enhancing its ubiquitination degradation and improving oxidative stress. International Journal of Oral Science 16:1.
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Hui Ni, Lufang Chen, Xing Yan, Hui Pan, Lijun Li, Yuanfan Yang, Yanhong Chen, Yang Hu, Feng Chen & Fan He. (2024) Effects of different drying processes on the flavonoids characteristics of Guanxi honey pomelo (Citrus grandis (L.) Osbeck) peel by HPLC-Q-TOF-MS analysis. European Food Research and Technology.
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Xinzhuang Zhang, Aopan Geng, Di Cao & Manglai Dugarjaviin. (2024) Identification of mulberry leaf flavonoids and evaluating their protective effects on H2O2-induced oxidative damage in equine skeletal muscle satellite cells. Frontiers in Molecular Biosciences 11.
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Zhen Peng, Yuyan He, Donglin Wang, Pengrong Fan, Mingyong Xie & Tao Xiong. (2024) Double emulsion (W/O/W) microcapsule preparation of novel bacteriocin lactococcin036019 with synergistic compound vitamin C prolongs the antibacterial activity in food matrix. Food Bioscience 57, pages 103597.
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Luis Patarata, Paulo Eduardo Sichetti Munekata & Maria João dos Ramos Fraqueza. 2024. Strategies to Improve the Quality of Foods. Strategies to Improve the Quality of Foods 203 233 .
Weicheng Li, Qiong Wu, Lai‐yu Kwok, Heping Zhang, Renyou Gan & Zhihong Sun. (2023) Population and functional genomics of lactic acid bacteria, an important group of food microorganism: Current knowledge, challenges, and perspectives. Food Frontiers 5:1, pages 3-23.
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Basavaprabhu Haranahalli Nataraj, Manorama Kumari, Ravinder Nagpal, Syed Azmal Ali & Pradip V. Behare. (2023) Safety evaluation of indigenous probiotic Limosilactobacillus fermentum NCDC 400 using whole genome sequences and in vitro approaches. Food Bioscience 56, pages 103101.
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Zafina Budhwani, Jenna T. Buragina, Jen Lang & Jeella Z. Acedo. (2023) Characterization of the Novel Leaderless Bacteriocin, Bawcin, from Bacillus wiedmannii. International Journal of Molecular Sciences 24:23, pages 16965.
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Premkumar Natraj, Priyanka Rajan, Yoon A Jeon, Sang Suk Kim & Young Jae Lee. (2023) Antiadipogenic Effect of Citrus Flavonoids: Evidence from RNA Sequencing Analysis and Activation of AMPK in 3T3-L1 Adipocytes. Journal of Agricultural and Food Chemistry 71:46, pages 17788-17800.
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Vincenzina Fusco, Francesca Fanelli & Daniele Chieffi. (2023) Recent and Advanced DNA-Based Technologies for the Authentication of Probiotic, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) Fermented Foods and Beverages. Foods 12:20, pages 3782.
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G. N. Turmanidze, V. V. Sorokin, K. S. Stepanov & M. A. Ignatenko. (2023) Improvement of Technologies for Isolation and Purification of Biologically Active Substances from Plant Raw Materials. Drug development & registration.
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Huifei Shentu, Pengxin Ye, Qingqing Zhou, Ping Li & Qing Gu. (2023) Purification, characterization, and mode of action of Sakacin ZFM225, a novel bacteriocin from Lactobacillus sakei ZFM225. Biochemistry and Biophysics Reports 35, pages 101494.
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Konglong Feng, Huiting Zhang, Cong Chen, Chi-Tang Ho, Meng Kang, Siyue Zhu, Junwei Xu, Xiwen Deng, Qingrong Huang & Yong Cao. (2023) Heptamethoxyflavone Alleviates Metabolic Syndrome in High-Fat Diet-Fed Mice by Regulating the Composition, Function, and Metabolism of Gut Microbiota. Journal of Agricultural and Food Chemistry 71:26, pages 10050-10064.
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Jun Tang, Xin Peng, Dong-mei Liu, Yi-qian Xu, Ming-hua liang, Jie Xiong & Jia-juan Wu. (2023) Assessment of the safety and probiotic properties of Lactobacillus delbrueckii DMLD-H1 based on comprehensive genomic and phenotypic analysis. LWT 184, pages 115070.
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Sherif M. Afifi, Recep Gök, Ingo Eikenberg, Dennis Krygier, Eric Rottmann, Anne-Sophie Stübler, Kemal Aganovic, Silke Hillebrand & Tuba Esatbeyoglu. (2023) Comparative flavonoid profile of orange (Citrus sinensis) flavedo and albedo extracted by conventional and emerging techniques using UPLC-IMS-MS, chemometrics and antioxidant effects. Frontiers in Nutrition 10.
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Ronaldo Rwubuzizi, Hamin Kim, Wilhelm Heinrich Holzapfel & Svetoslav Dimitrov Todorov. (2023) Beneficial, safety, and antioxidant properties of lactic acid bacteria: A next step in their evaluation as potential probiotics. Heliyon 9:4, pages e15610.
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