Naringenin is a flavanone flavonoid abundant in citrus fruits such as grapefruit, oranges, and tomatoes. It exhibits antioxidant, anti-inflammatory, and potential metabolic regulatory properties through modulation of PPAR and other pathways. Naturally occurring as the aglycone of naringin, it contributes to the bitter taste of grapefruit. Research indicates roles in lipid metabolism, neuroprotection, and anticancer activity in vitro. It is lipophilic yet possesses multiple hydroxyl groups enabling hydrogen bonding. Found in plant secondary metabolism via the phenylpropanoid pathway, naringenin serves as a precursor for other flavonoids. Its bioavailability is limited by poor aqueous solubility but can be enhanced via formulations.