Naringenin, a compound from grapefruit, helping to reduce insulin resistance

A complex of naringenin and cyclodextrin may help to substantially reduce the absorption of fat and sugar in the body, according to study published in PLoS One.

The research team, from Harvard and the Hebrew University of Jerusalem, found their complex increases the absorption of naringenin by 11 times. They reported that a single dose given to rats before a meal reduced the generation of very low density lipoprotein (VLDL) by 42 per cent, whilst insulin sensitivity was boosted by 64 per cent. The authors claim that their research is the first demonstration that a dietary supplement can change the way our body can react beneficially to a meal.

In recent years, polyphenols, and flavonoids in particular, have emerged as a class of natural products shown to have anti-oxidant, anti-atherogenic, and normolipidemic effects. One of the most abundant flavonoids is the citrus flavonoid-glycoside naringin, which is broken down into naringenin.

Previous research has previously shown that naringenin, responsible for the bitter taste in grapefruits, could potentially be used in the treatment of diabetes, arteriosclerosis and hyper-metabolism. However,  the absorption of naringenin in its natural form is usually very low, reducing its bioavailability. The solubility and transport through the intestinal epithelium of naringenin can be enhanced by forming a complex with a chyclodextrin.

When the complex was administered to rats just prior to a meal it caused a decrease in VLDL levels by 42% and increased the rate of glucose clearance by 64% compared to naringenin alone.

Source: PLoS ONE
Published online ahead of print, doi:10.1371/journal.pone.0018033
“Enhancement of Naringenin Bioavailability by Complexation with Hydroxypropoyl-β-Cyclodextrin”
Authors: M. Shulman, M. Cohen, A. Soto-Gutierrez, H. Yagi, H. Wang, et al