Flavonoids are a group of polyphenolic compounds ubiquitous in many plants including fruits, vegetables, nuts, seeds, grains, tea and wine (Hollman & Katan, 1999). Flavonoids belong to two classes i) Flavanones and ii) Flavones. The most common flavanones are hesperetin from oranges and naringenin from grapefruit. The most common flavones, also known as polymethoxylated flavones, are tangeretin...

This study evaluated the relation between rind colour and internal physicochemical sensory qualities of ‘Sanguinelli’ blood oranges, one main orange cultivars grown in Mediterranean region. To this end, 400 fruits were harvested three different orchards classified according to pigmentation intensity (slight, medium, intense, very intense). All individually by determining pulp colour, total solu...

Epidemiological evidence suggests that polyphenols may, in part, explain the cardioprotective properties of fruits. This review aims to summarise the evidence for the effects of fruit polyphenols on four risk factors of CVD: platelet function, blood pressure, vascular function and blood lipids. This review includes human dietary intervention studies investigating fruits and their polyphenols. T...