Citrus fruit flavonoids hold untapped weight management potential, study finds
25 Mar 2019 --- Naringenin, a flavonoid found in oranges and other citrus fruits, could hold potential for weight management. The chemical can control blood glucose levels and increase the amount of calories burned, according to a recent study by researchers from Louisiana State University’s Pennington Biomedical Research Center. Since people with obesity have notably more white fat than brown fat, converting white fat to beige fat can be beneficial strategy, note the researchers. More beige fat means that more calories from fat and glucose can be burned, benefitting people with obesity or diabetes.
“We found that naringenin activates the genes that are responsible for improving blood glucose control and increasing the amount of calories we burn,” says Dr. Rebello, Ph.D., Postdoctoral Researcher in Pennington Biomedical’s Pharmacology-Based Clinical Trials Unit. “Our studies on human fat tissue suggest that naringenin could be used to convert white fat to beige fat in human subjects.”
Brown adipose tissue (fat) is a type of fat that burns more calories than white fat. White fat in rodents exposed to cold converts to a type of brown fat called beige fat and having more beige fat can help prevent diet-induced weight gain and improve how the body uses blood sugar and cholesterol. Previous studies have also shown that naringenin increases brown fat levels in rodents.
Flavonoids are classified as polyphenols, which are a large group of chemical compounds synthesized by fruits, vegetables, teas, cocoa and other plants that possess certain health benefits.
Innovation in this space has been ubiquitous over the past year. French producer of natural ingredients Fytexia has previously highlighted the potential for weight management ingredients as part of an active lifestyle, combining citrus polyphenols, guarana and L-carnitine to support weight loss and healthier body composition. One of its key ingredients is Sinetrol, which is derived from citrus fruits.
Last year, Diana Foods set out to explore the positive impact of polyphenols on the modulation of gut microbiota by creating a research chair to study the prebiotic role of polyphenols.
“The health benefits of polyphenols are well understood. These can go from very general health benefits around antioxidants to some things that are far more specific, such as the role of proanthocyanidins (PACs),” Stephanie Pretesacque, Global Category Director Consumer Health at Diana Food, told NutritionInsight at Vitafoods Europe 2018.
The company is working in close cooperation with Université Laval and its Institute of Nutrition and Functional Foods (INAF - Quebec), as well as Canada’s Natural Sciences and Engineering Research Council (CRSNG). The program was set up to explore the effects of fruit and vegetable polyphenols on the modulation of gut microbiota and find out more about the underlying mechanisms of action of these bioactive compounds, alone or combined with probiotic bacteria.
