Munir Hussan, Yaqoob Sanabil, Awan Kanza Aziz, Imtiaz Aysha, Naveed Hiba, Ahmad Naveed, Naeem Muhammad, Sultan Waleed, Ma Yongkun
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
University Institute of Food Science and Technology, University of Lahore, Lahore 54590, Pakistan.
Foods. 2024 May 27;13(11):1681. doi: 10.3390/foods13111681.
The recent millennium has witnessed a notable shift in consumer focus towards natural products for addressing lifestyle-related disorders, driven by their safety and cost-effectiveness. Nutraceuticals and functional foods play an imperative role by meeting nutritional needs and offering medicinal benefits. With increased scientific knowledge and awareness, the significance of a healthy lifestyle, including diet, in reducing disease risk is widely acknowledged, facilitating access to a diverse and safer diet for longevity. Plant-based foods rich in phytochemicals are increasingly popular and effectively utilized in disease management. Agricultural waste from plant-based foods is being recognized as a valuable source of nutraceuticals for dietary interventions. Citrus peels, known for their diverse flavonoids, are emerging as a promising health-promoting ingredient. Globally, citrus production yields approximately 15 million tons of by-products annually, highlighting the substantial potential for utilizing citrus waste in phyto-therapeutic and nutraceutical applications. Citrus peels are a rich source of flavonoids, with concentrations ranging from 2.5 to 5.5 g/100 g dry weight, depending on the citrus variety. The most abundant flavonoids in citrus peel include hesperidin and naringin, as well as essential oils rich in monoterpenes like limonene. The peel extracts exhibit high antioxidant capacity, with DPPH radical scavenging activities ranging from 70 to 90%, comparable to synthetic antioxidants like BHA and BHT. Additionally, the flavonoids present in citrus peel have been found to have antioxidant properties, which can help reduce oxidative stress by 30% and cardiovascular disease by 25%. Potent anti-inflammatory effects have also been demonstrated, reducing inflammatory markers such as IL-6 and TNF-α by up to 40% in cell culture studies. These findings highlight the potential of citrus peel as a valuable source of nutraceuticals in diet-based therapies.
在安全和成本效益的驱动下，近千年来消费者的关注点显著转向用于应对与生活方式相关疾病的天然产品。营养保健品和功能性食品通过满足营养需求并提供药用益处发挥着至关重要的作用。随着科学知识和意识的提高，包括饮食在内的健康生活方式在降低疾病风险方面的重要性得到广泛认可，这有助于人们获得多样化且更安全的长寿饮食。富含植物化学物质的植物性食品越来越受欢迎，并有效地用于疾病管理。植物性食品产生的农业废弃物正被视为用于饮食干预的营养保健品的宝贵来源。以其多样的类黄酮而闻名的柑橘皮正成为一种有前景的促进健康成分。在全球范围内，柑橘生产每年产生约1500万吨副产品，凸显了在植物治疗和营养保健应用中利用柑橘废弃物的巨大潜力。柑橘皮是类黄酮的丰富来源，根据柑橘品种的不同，其含量在2.5至5.5克/100克干重之间。柑橘皮中最丰富的类黄酮包括橙皮苷和柚皮苷，以及富含柠檬烯等单萜类化合物的精油。果皮提取物具有高抗氧化能力，其对DPPH自由基的清除活性在70%至90%之间，与丁基羟基茴香醚（BHA）和二丁基羟基甲苯（BHT）等合成抗氧化剂相当。此外，已发现柑橘皮中的类黄酮具有抗氧化特性，可帮助将氧化应激降低30%，将心血管疾病降低25%。在细胞培养研究中还证实了其强大的抗炎作用，可将白细胞介素-6（IL-6）和肿瘤坏死因子-α（TNF-α）等炎症标志物降低多达40%。这些发现凸显了柑橘皮作为基于饮食疗法的营养保健品宝贵来源的潜力。
