Naringenin: its chemistry and roles in neuroprotection

ABSTRACT

According to epidemiological research, as the population ages, neurological illnesses are becoming a bigger issue. Despite improvements in the treatment of these diseases, there are still widespread worries about how to find a long-lasting remedy. Several neurological diseases can be successfully treated with natural substances. As a result, current research has been concentrated on finding effective neuroprotective drugs with improved efficacy and fewer side effects. Naringenin is one potential treatment for neurodegenerative diseases. Many citrus fruits, tomatoes, bergamots, and other fruits are rich in naringenin, a flavonoid. This phytochemical is linked to a variety of biological functions. Naringenin has attracted a lot of interest for its ability to exhibit neuroprotection through several mechanisms. In the current article, we present evidence from the literature that naringenin reduces neurotoxicity and oxidative stress in brain tissues. Also, the literatures that are currently accessible shows that naringenin reduces neuroinflammation and other neurological anomalies. Additionally, we found several studies that touted naringenin as a promising anti-amyloidogenic, antidepressant, and neurotrophic treatment option. This review's major goal is to reflect on advancements in knowledge of the molecular processes that underlie naringenin's possible neuroprotective effects. Furthermore, this article also provides highlights of Naringenin with respect to its chemistry and pharmacokinetics.

KEYWORDS:

• Naringenin
• neurodegeneration
• antioxidant
• neuromodulatory
• bioavailability
• anti-inflammatory
• flavonoids
• free radicals

Disclosure statement

No potential conflict of interest was reported by the author(s).

Competing interests

The authors declare no competing interest whatsoever.

Data availability statement

Data available on request from the authors.

Additional information

Funding

The author(s) reported there is no funding associated with the work featured in this article.

Notes on contributors

Ayomide Victor Atoki

Mr. Ayomide Victor Atoki is a youthful scholar specialized in the fields of Neuroscience, Toxicology, and Food Biochemistry. He earned his Bachelor of Science (B.Sc) in Biochemistry from Ekiti State University, Ado Ekiti, Ekiti State, Nigeria, in 2014, achieving a remarkable First-Class, a groundbreaking accomplishment for the department. Continuing his academic journey, he pursued a Master of Technology (M.Tech) degree in Applied Biochemistry at the Federal University of Technology, Akure, Ondo State, Nigeria, and completed it in 2019. His research interests revolve around Neurophytotherapy, Functional Foods, and Nutraceuticals, particularly focusing on the utilization of Drosophila melanogaster as a model organism to investigate human pathologies.

Patrick Maduabuchi Aja

Patrick Maduabuchi Aja holds Doctor of Philosophy (Ph.D.) and Master of Science (M.Sc) degrees with a strong background in Nutritional and Medical Biochemistry respectively from Ebonyi State University, Nigeria. His thesis and dissertation were on Comparative toxicological studies of extracts of locally grown Moringa oleifera leaves and seeds in normal Wistar albino rats and phytochemical and proximate characterization of Talinum triangulare, and Its Softening Principle respectively. He also obtained my Bachelors of Science (B.Sc) degree in Biochemistry from Ebonyi State University, Nigeria where I researched the effect of ethanol extract of Ocimum basilicum on transaminase activities in Wistar albino rats. He is at the rank of a reader at the Department of Biochemistry, Ebonyi State University, Nigeria. Currently, he is an Associate Professor of Nutritional Biochemistry and Nutraceuticals and Head of the Department of Biochemistry, Kampala International University, Uganda.

Tijjani Salihu Shinkafi

Tijjani Salihu Shinkafi hails from the town of Shinkafi in the Shinkafi Local Government Area of Zamfara State, Nigeria. He is a distinguished biomedical scientist and researcher, boasting a wealth of experience in both teaching and research, spanning over a decade. His academic journey has taken him to prestigious institutions, including Usmanu Danfodiyo University Sokoto, Nigeria, and Kampala International University Uganda, where he has actively contributed to undergraduate, postgraduate, and PhD-level education.

Erick Nyakundi Ondari

Ondari Erick was born in Kenya, where he did his O-levels. He studied in India where he majored in Biotechnology. He has taught in the larger part of East Africa in Tanzania, Uganda and Kenya, where is currently a senior lecturer and Head of Department of Biological Sciences, under the School of Pure and Applied Sciences, Kisii University. He has mentored and supervised many postgraduate students as well offer consultancy services. To his credit, he has published and presented many papers in peer reviewed international and local journals. His aspiration is drawn from Science, is to serve humanity, which fuels him to solve biological related tribulations for humanity.

Chinaza Godswill Awuchi

Chinaza G. Awuchi is an experienced Lecturer, Research Fellow, and Editor with expertise and research interests in Food Chemistry, Food Science and Technology, Biotechnology, Human Nutrition and Dietetics, Nutritional Biochemistry, Biochemistry and Physiology of Human Nutrition, Brewing Science and Technology, Food Analysis and Instrumentation, Analytical Chemistry, Public Health Nutrition, Experimental Nutrition, Nutrition and Toxicology, Food Engineering, Molecular Techniques, Water Treatment and Management, International Community Nutrition, Food Waste Management, etc. Currently, Chinaza G. Awuchi is undertaking research in various areas related to his expertise and research interests.