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Open Access | Just Accepted

Naringenin in Chronic Pain Therapy: Molecular Mechanisms and Preclinical Evidence

Wen-Lu Song1Xin-Yi Dai1Lin Liu1Hong Wu1Shao-Jie Gao1Jia-Yi Wu1Long-Qing Zhang1Dai-Qiang Liu1Ping Zhang2Ya-Qun Zhou1( )Wei Mei1( )

1 Department of Anesthesiology and Pain Medicine, Hubei Key Laboratory of Geriatric Anesthesia and Perioperative Brain Health, and Wuhan Clinical Research Center of Geriatric Anesthesia, Tongji hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, Hubei, China.

2 Department of Neurology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China.

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Abstract

 Chronic pain is an atypical pain condition that imposes a significant personal and economic burden. Current medications for chronic pain offer only temporary relief to a subset of patients and may lead to considerable adverse effects. Naringenin, a dihydroflavonoid categorized as a flavone, exhibits a broad spectrum of pharmacological activities and holds significant promise for chronic pain management. Extensive research has demonstrated that naringenin possesses analgesic effects across various chronic pain models. This review explores the molecular mechanisms and functions of naringenin in the management of chronic pain. It achieves this by reducing neuroinflammation and oxidative stress, as well as modulating matrix metalloproteinases (MMPs), ion channels in nociceptive terminals, and various intracellular signaling pathways, including the calcitonin gene-related peptide (CGRP) signaling pathway and the NO-cGMP-PKG-ATP-sensitive potassium channel signaling pathway. The established safety based on current preclinical evidence and multimodal mechanisms of naringenin enable multimodal therapeutic strategies targeting chronic pain pathogenesis networks.

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Food Science and Human Wellness

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Cite this article:
Song W-L, Dai X-Y, Liu L, et al. Naringenin in Chronic Pain Therapy: Molecular Mechanisms and Preclinical Evidence. Food Science and Human Wellness, 2026, https://doi.org/10.26599/FSHW.2026.9250956

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Received: 19 June 2025
Revised: 18 July 2025
Accepted: 13 October 2025
Available online: 02 March 2026

© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).