A review of in vitro studies of the anti-platelet potential of citrus fruit flavonoids.

The citrus plants of the Rutaceae, such as oranges, grapefruits and mandarins, are cultivated worldwide. Their fruits and their juices are rich sources of flavonoids: for example, hesperidin and narirutin in oranges, and narirutin and naringin in grapefruits. Although these flavonoids have been found to potentially modulate blood platelet activity, most studies have been performed in vitro; in addition, the body of evidence regarding antiplatelet activity is relatively weak and the exact mechanisms remain poorly understood. More importantly, the concentrations of flavonoids studied in vitro (i.e. 3.125-300 μM) with washed blood platelets did not always correspond with their physiological concentrations in vivo, i.e. in whole blood after oral administration, and citrus fruit flavonoids are also characterized by low bioavailability. Therefore, more detailed studies on the antiplatelet potential of citrus flavonoids are needed, especially in in vivo models.