Citrus Flavonoids: molecular structure, biological activity and nutritional properties: a review

By E. Tripoli, M. Guardia, S. Giammanco, D. Majo, M. Giammanco. 2007

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Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. (2007, background): “OH substituents (especially in hydroxycinnamic acids) stabilizes the formed aryloxy radicals resulting from one-electron oxidation, and thereby increases AO-activity [57].”
Polyphenols: Extraction Methods, Antioxidative Action, Bioavailability and Anticarcinogenic Effects (2016, background): “The bitter taste of bergamot, grapefruit and bitter orange juices mainly comes from neohesperidosides such as naringin, neohesperidin and neoeriocitrin [91].”
Potential Nutritional Benefits of Current Citrus Consumption (2013, background): “Citrus is the major source of flavanones from food [65]; the most predominant and widely studied flavanones in citrus are hesperetin (aka hesperidin) (predominant in oranges) and naringenin (predominant in grapefruit) [63,67,68].”
Chemistry and Biological Activities of Flavonoids: An Overview (2013, neutral): “Azadirachta indica Meliaceae Quercetin [23]”
Evaluation of diffusion and dilution methods to determine the antibacterial activity of plant extracts. (2010, methodology): “…activity and since not all of them are based on the same principles, the results obtained are influenced not only by the method selected, but also by the microorganisms used, and by the extraction method or the degree of solubility of each test-compound (Valgas et al., 2007; Tripoli et al., 2007).”