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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 and nobiletin, present in orange and tangerine peel (Kurowska & Manthey, 2004).

Bioavailability of Citrus Polymethoxylated Flavones and Their Biological Role in Metabolic Syndrome and Hyperlipidemia