Diet and health: benefits of citrus fruit and juices.

Simona Fabroni, Margherita Amenta, Flora Valeria Romeo, Gabriele Ballistreri

CREA - Centro di Ricerca per l’Agrumicoltura e le Colture Mediterranee (ACM)

Diet and Health'Fa’ che il cibo sia la tua medicina e la tua medicina il cibo'

Ippocrate (460 a.C. – 377 a.C)'Siamo quello che mangiamo'

Ludwig Feuerbach, 1862

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‘Vertumnus’ Arcimboldo, 1591

EXPO Milan, 2015

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Dieta Mediterranea: formula for wellness

Benefits of citrus fruit and juices

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Water: 87.0 %

* Vitamins (Vitamin C)Antioxidants(Flavonoids; Hydroxycinnamic acids;Carotenoids)Aminoacids

8.0 %

1.6 %

0.6 %

1.6 %1.0 %

0

2,5

5

7,5

10

sugars acids salts fibers other*

Antioxidants

electron-donors groups hydroxyl groups extended conjugation

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Measuring antioxidant activity – ORAC assay

This method measures the scavenging capacity of antioxidantson free radicals and its value is expressed as ORAC units (troloxequivalent micromoles/100 ml juice).

Antioxidants in citrus

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Ascorbic acid (Vitamin C)

Flavonoids (Flavanones; Anthocyanins)

Hydroxycinnamic acids

Carotenoids

Limonoids

Polimetoxyflavones

Citrus production in Italy

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Pigmented varieties: ~70% Tarocco Moro Sanguinello

Common varieties: ~30% Navel group Valencia Biondo Comune

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Presence of anthocyanin pigments

intense and characteristic aroma

balanced sugar:acid ratio

higher concentration of Vitamin C

higher concentration of hydroxycinnamic acids and flavanones

Red orange characteristics with respect to common ones

Tarocco

10

11

Moro

12

Sanguinello

13

0

50

100

150

200

250

300

350

TSS/TA 7,5 TSS/TA 10,0

A

A

B

B

C

B

mg/

L

Moro Sanguinello Tarocco

Anthocyanins at different ripening stages

Rapisarda P., Giuffrida A. Proc. Int. Soc. Citriculture, 1992

Anthocyanins

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in vitro and in vivo antioxidant activity

Antiinfiammatory activity

Gastroprotective activity

Antiaging activity

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Cianidina-3-glucoside Cianidina-3-(6”-malonilglucoside)

HO

H

CH2 OH

O

O

OH

OH

H

+

O

OHOH

HO

H

H H

OH

O

CH2 O C

O

C

O

OH

HO O

O

OH

OH

H

+

OHOH

HOH

H

H H

CH2

OH

Anthocyanins in red (blood) oranges

λ=520

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Anthocyanins in red (blood) oranges

Quantity (mL) of blood orange (cv. Tarocco and cv. Moro) and blond (cv. Washington Navel) juice required to ensure a daily

intake of 5000 ORAC units.

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In-vitro and in-vivo experimental studies on the biological activity of red (blood) oranges

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OBIETTIVI:Valutazione quinquennale dei livelli di pesticidi in arance rosse italianeappartenenti alla cv. Tarocco (Citrus sinensis, L. Osbeck).RISULTATI:I livelli di pesticidi in arance italiane della cv. Tarocco, provenienti da filiere diproduzione controllate, sono sicuri.

OBJECTIVES:This paper reports the results of a 5-year study to evaluate pesticide levels, derivedfrom orchard activities, on Italy’s common orange cultivar (Citrus sinensis, L.Osbeck, cv. Tarocco).RESULTS:The results confirmed that levels of pesticides, in Italian Tarocco oranges derivedfrom a known controlled chain of production, are safe.

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OBJECTIVES:Evaluation of blood orange juice intake effects on plasma antioxidant concentrationsand on DNA damage and lipid peroxidation, which have been hypothesized to beinvolved in the etiology of cancer and cardiovascular disease.RESULTS:This paper demonstrates that blood orange juice consumption effectively increasesplasma antioxidant concentrations, i.e. vitamin C, β-crytoxanthyn, zeaxanthyn andcyanidin-3-glucoside. These results suggest that blood orange juice is a bioavailablesource of antioxidants, which might moderately improve the antioxidant defensesystem.

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OBJECTIVES:To analyze the effect of juice obtained from two varieties of sweetorange (Citrus sinensis, L. Osbeck), Moro (a blood orange) and Navelina(a blond orange), on fat accumulation in mice fed a standard or a high-fat diet.RESULTS:Dietary supplementation of Moro juice, but not Navelina juicesignificantly reduced body weight gain and fat accumulation regardlessof the increased energy intake because of sugar content.

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OBJECTIVES:Evaluation of the effects of the simultaneous intake of orange juice (blond /blood) on the inflammatory state induced in healthy volunteers, by theconsumption of a fatty meal.RESULTS:In healthy subjects the concomitant intake of orange juice may prevent thelow-grade inflammatory reaction induced by a fatty meal. Especially the bloodorange juice compared to blond juice, may have several advanges to preventthe accumulation of triglycerides and the inception of vascular stiffness.

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Enzymatictreatment

ANTHOCYANIN 3,0 % FLAVANONES 9,0 % HYDROXYCINNAMIC ACIDS 2,0 % VITAMIN C 6,0 %

Red Orange Extract (ROE)

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OBJECTIVES:The purpose of this study was to evaluate the antiinflammatory activity of ared orange (Citrus sinensis varieties: Moro, Tarocco, Sanguinello)extract, characterized by high levels ofanthocyanins, flavanones, hydroxycinnamic acids and ascorbic acid, on thehuman keratinocyte line NCTC 2544 exposed to interferon-gamma (IFN-γ)and histamine.RESULTS:ROE shows interesting antiinflammatory properties in human keratinocytecells NCTC 2544. This natural complex could have a topical employment andmitigate the consequences of some skin pathologies

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OBJECTIVES:In-vitro and in-vivo studies have shown that free radicals are involvedin the inflammatory process of the skin (erythema) caused by exposureto UV-B radiation. This study was aimed at evaluating thephotoprotective effect of ROE on the skin.RESULTS:This study demonstrates that ROE affords excellent skinphotoprotection, which is very likely a result of the antioxidant/radicalscavenger activity of its active ingredients. Thus, ROE might haveinteresting applications in both anti-photoageing and after-suncosmetic products.

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OBJECTIVES:Red Orange Extract contains a very high quantity of anthocyaninswhich give to the product the caracteristic colour and a very powefulantioxidant activity in vitro. This study was aimed at evaluating theantioxidant effect of ROE on the serum of the smokers.RESULTS:This study demonstrates that ROE was capable to increase the thiolicgroups and consequently may be considered helpful as antioxidant insmokers.

Red Orange Complex (ROC) antioxidant activity

Cornelli U., Bonina F., Valsasina R., Cornelli M.

Progress in Nutrition, 2000, 2,1

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OBJECTIVES:Diabetes mellitus is associated with a high oxidative stresslevel, resulting from an imbalance between free radicals or reactiveoxygen species production and the antioxidant systems. The aim of thepresent preliminary study was to evaluate the effects of short-termdietary supplementation with ROE on some serum non-invasivebiomarkers of oxidative stress in human patients with Type 2 diabetes.RESULTS:The treatment of diabetic patients with ROE might be of therapeuticbenefit in order to protect against diabetes complications that arepartially due to uncontrolled lipid oxidation.

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Red Orange and Lemon Extract

Red Orange Extract

MORO ORANGE PULP-WASH SOLUTION

ENZYMATIC TREATMENT-ULTRAFILTRATION

ADSORPTION ON RESIN

H2O:EtOH (40:60)+ 1% citric acid ELUTION

DISTILLATION EtOH

LEMON PEEL

ALKALINE TREATMENT

Ca(OH)2

FILTRATION

NEUTRALIZATION

ADSORPTION ON RESIN

ELUTION

DISTILLATION EtOH

Lemon Peel Extract

H2O:EtOH (40:60)+ 1% citric acid

SPRAY-DRYING

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Oral antiallergic drug, in thetreatment of allergy andatopy;

Phytotherapic agent for thebody weight gain control;

Phytotherapic agent for thecontrol of glucose andcholesterol blood levels.

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RED (BLOOD) ORANGES :

A typical fruit, top-production of our citriculture, produced in a small area located near the Etna vulcano;

-With unique quality attributes such as the presence ofanthocyanins, higher levels of vitamin C and other antioxidantcomponents respect to blond oranges;

-With nutritional and health benefits demonstrated by experimentalstudies in-vitro and in-vivo;

-With relevant potential in the cosmetic, phytotherapic andnutraceutical supplementation fields.

Activate programs to inform consumers of the higher biologicalvalue of blood oranges.

Conclusions

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Thank you for yourkind attention