Orange peels, cardiovascular allies

MIAMI (EFE).— Research from the University of Florida has revealed that orange peel extract could be a crucial tool for improving cardiovascular health.

The study, funded by a half-million-dollar grant from the U.S. Department of Agriculture (USDA), highlights the potential of phytochemicals present in orange peels to reduce the production of harmful chemicals associated with cardiovascular disease.

Recent research focuses on the role of certain intestinal bacteria that, when metabolizing certain nutrients, produce Trimethylamine N-oxide (TMAO), an indicator of future risk of cardiovascular disease, according to the Cleveland Clinic.

To explore 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 were able 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 from the non-polar fraction effectively inhibited the production of the harmful chemicals, while the polar fraction contained a compound called feruloylputrescine, known for its ability to inhibit the enzyme responsible for Tma production.

“This is a novel finding that highlights the potential of feruloylputrescine in health 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 are wasted or used for animal feed.

However, the US Food and Drug Administration (FDA) has classified natural extracts from orange peel 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, saying 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 20 years of age in the United States between 2015 and 2018, 52.3% of men and 42.7% of women suffered from cardiovascular disease, a condition that caused the deaths of 31,864 men and 26,820 women of all ages during that period.