Citrus Savior: Orange Peel Compound May Help Combat Heart Disease

Heart disease, a leading cause of death worldwide, may have met its match in the humble orange peel. In a groundbreaking study published in the Journal of Agricultural and Food Chemistry, researchers have discovered a novel bioactive compound called feruloylputrescine, in the polar fraction of orange peel, which shows promising effects in inhibiting the production of harmful metabolites linked to cardiovascular disease (CVD).

The study, led by Yu Wang and co-authored by Hana Lee, Gar Yee Koh, Hanna Lee, Priscila Alves, and Wallace Yokoyama, demonstrates that the feruloylputrescine compound effectively suppresses the formation of trimethylamine (TMA) and its oxidized form, trimethylamine N-oxide (TMAO). Elevated levels of these metabolites are associated with an increased risk of atherosclerosis, heart attacks, and strokes.

In their research, the team employed metabolomics approaches and various assays both in vitro (in the laboratory) and in vivo (in mice) to compare the effects of the orange peel polar fraction (OPP) with the nonpolar fraction. Strikingly, it was the OPP that showed a significant reduction in TMA and TMAO levels, without affecting the gut microbiota composition, illustrating a crucial aspect of its potential therapeutic benefits.

The findings suggested that the lowering of TMA and TMAO levels was due to the action of feruloylputrescine on cntA/B enzymes, which play a role in the initial formation of TMA in the gut. This novel compound alone showed similar activity to the whole OPP, spotlighting its role as an active component against CVD.

These results provide new hope for those at risk of heart disease, offering a potential non-pharmaceutical intervention to combat this chronic, life-threatening condition. By utilizing a waste byproduct from orange juice production, this research also emphasizes the value of repurposing food industry remnants for health benefits.

As scientists continue to unravel the complex interactions between food compounds and human health, this study not only contributes to the understanding of cardiovascular disease but also opens the door for further research and development of dietary-based therapies.

For more in-depth information, read the full article at the Journal of Agricultural and Food Chemistry: https://doi.org/10.1021/acs.jafc.3c09005

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