Research from the University of Florida (UF) revealed that orange peel extract could be a crucial tool in improving cardiovascular health.
The study, funded by a half-million-dollar grant from the US Department of Agriculture (USDA), highlights the potential of phytochemicals in orange peels to reduce the production of harmful chemicals associated with cardiovascular diseases.
Recent research has focused on the role of certain gut bacteria that, when metabolizing certain nutrients, produce Trimethylamine N-oxide (TMAO), an indicator of future risk for cardiovascular disease, according to the Cleveland Clinic.
With the aim of exploring natural alternatives to mitigate this risk, Yu Wang, associate professor at the Florida Institute of Food and Agricultural Sciences (UF/IFAS), and her team examined the effect of two types of orange peel extracts: a polar fraction and a nonpolar fraction.
Using polar and non-polar solvents, the researchers managed to separate these fractions, allowing them to study their properties and effects on the production of TMAO and Trimethylamine (TMA).
The results showed that the extract of the non-polar fraction effectively inhibited the production of these harmful chemicalswhile the polar fraction contained a compound called feruloylputrescine, known for its ability to inhibit the enzyme responsible for the production of TMA.
“This is a novel finding that highlights the health potential of feruloylputrescine by reducing the risk of cardiovascular disease,” Wang said.
Each year, approximately 5 million tons of orange peels are generated in the United States, most of which is wasted or are used for animal feed.
However, the US Food and Drug Administration (FDA) has classified natural orange peel extracts as safe for human consumption, opening up new possibilities for their use in the food and pharmaceutical industries.
Yu Wang expressed optimism about the future of this research, noting that “the findings suggest that orange peels, traditionally considered waste, could be transformed into valuable ingredients for dietary and food products that promote cardiovascular health.”
“Our research paves the way for the development of functional foods enriched with these bioactive compounds, providing new therapeutic strategies for heart health,” he said.
According to the American Heart Association, of Hispanic adults over the age of 20 in the United States between 2015 and 2018, 52.3% of men and 42.7% of women suffered from cardiovascular diseasesa condition that caused the death of 31,864 men and 26,820 women of all ages during that period.
(With information from EFE)
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