New Insights into Health-Promoting Effects of Nobiletin from Citrus Fruits

ABSTRACT

Nobiletin (NOB) is a ubiquitous phytochemical belonging to the citrus family. It is a polymethoxy flavonoid with restorative and therapeutic properties. It has excellent potential as an antioxidative, anti-inflammatory, anti-neurodegenerative, and anti-viral agent in nutrition and pharmacological studies. However, due to its lipophilic nature, different strategies to enhance its solubility, magnify physiochemical properties, and bioavailability is current interests of the researchers. NOB, after oral intake, undergoes biotransformation by the host gastrointestinal tract along with gut microbiota leading to its bioaccessibility, bioavailability, and bio-efficacy alteration. Primary NOB metabolites have been characterized and isolated successfully for their efficient biological activities. In this context, multiple studies cover the various therapeutic benefits of NOB against different diseases; however, there is an absence of a comprehensive review of NOB and its metabolites that precisely describes its chemistry, metabolism, and curative abilities. The review intends to provide emerging trends regarding NOB chemistry, metabolism, bioavailability, biotransformation, drug delivery systems to enhanced bioavailability, and therapeutic potential against different diseases such as obesity, hypertension, CVDs, cancer, diabetes, osteo, and rheumatoid arthritis, Parkinson’s and Alzheimer’s disease and its toxicity.

KEYWORDS:

• Bioactive compound
• bioavailability
• chemopreventive
• polymethoxy flavonoids (PMFs)
• nobiletin

Disclosure statement

No potential conflict of interest was reported by the authors.

Author contributions

R.A: Conceptualization, visualization, writing-review & editing. S.M: Software, Writing-original draft. H.R.S., and G.G., Software, investigation. M.F.M., and B.X: Writing-review & editing, Supervision.

Correction Statement

This article has been corrected with minor changes. These changes do not impact the academic content of the article.

Additional information

Funding

The authors also want to acknowledge the support of a project (ID:2022B1212010015) from Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China, and a project from BNU-HKBU United International College (R202107), Zhuhai, China