Phloridzin, also called phlorizin, is a dihydrochalcone phytochemical found mainly in apples, apple tree bark, pears, and additional fruit tissues. It contributes to the polyphenolic profile associated with apples and related fruits.
Phloridzin functions mainly as a polyphenolic antioxidant involved in oxidative stress modulation, glucose transport-associated signaling interactions, inflammatory pathways, and cellular redox regulation. Research has explored its effects on membrane transport systems, antioxidant enzymes, mitochondrial responses, and inflammatory mediators.
Within plants, phloridzin contributes to defense chemistry and oxidative protection in bark and fruit tissues.
Plants synthesize phloridzin through chalcone and flavonoid biosynthesis pathways derived from phenylalanine metabolism. Glycosylation reactions attach sugar groups to form the phloridzin structure.
Apple bark and fruit tissues contain especially high concentrations. Environmental conditions, cultivar, storage, and processing influence levels.
After ingestion, phloridzin undergoes hydrolysis into phloretin and additional metabolites. These compounds then undergo absorption, conjugation, and microbial metabolism through detoxification pathways.
Phloridzin activity is regulated by intestinal hydrolysis, microbiome composition, food matrix interactions, hepatic metabolism, and oxidative environment. Fruit processing methods influence concentration and exposure.
Research suggests phloridzin may interact with oxidative stress pathways, membrane transport systems, inflammatory mediators, and mitochondrial signaling networks. Biological effects depend on concentration, metabolism, and tissue localization.
Consumption from apples and pears provides phloridzin together with phloretin, fiber, minerals, and additional flavonoids that collectively contribute to antioxidant and metabolic signaling systems.
| Inhibitor / Factor | Effect on Activity / Absorption |
|---|---|
| Processing/peeling reduce levels; whole-fruit matrix helps. |
