A Group of IPB Researchers: the Effect of Kalamansi Juice Intervention on Lipid Profiles of Overweight Adult Women
Calamondin or Kalamansi (scientific name: Citrus ×microcarpa) is a fruit tree in the family Rutaceae that was developed in and is very popular throughout Southeast Asia, especially the Philippines, where it is most commonly used for cooking. In the west it is variously known as acid orange, calamondin orange, Chinese Orange or Panama orange, or Limau kasturi in Malay (Malaysia). This small roundish, greenish-yellow fruit has a diameter of 4-5 centimeters (cm) in size, and has a sour taste and a fibrous texture and has a flavor-like taste of lemon. Kalamansi juice is a great source of Vitamin C and is perfect for a juice cleanse. The bioactive components of kalamansi include ascorbic acid of 40.20 mg / 100ml, flavonoid 1.41 mg / 100 ml, and antioxidant activity 777,0 mg / 100 ml.
Kalamansi has the colour of a tangerine with a very thin green or orange coloured peel. Despite its appearance and aroma, the taste of the fruit itself is quite sour, though the peel is sweet. This kind of fruit have active ingredients that are essential for health such as vitamin C, flavonoids, carotenoids, limonids, and minerals. In vivo studies in mice fed a high-fat diet and high cholesterol resulted in decreased lipids after grapefruit. The top benefits of kalamansi juice include its ability to boost the immune system, soothe acidity in the stomach, aid in weight loss, stimulate growth and repair, bleach the skin, detoxify the body, lower cholesterol, manage diabetes and treat respiratory infections, among others. Some studies have found that this juice can help lower our cholesterol levels, which is an important step towards weight loss and avoiding metabolic syndrome. This is because flavonoids in citrus fruits contain antioxidants that have antihypertensive properties and anti- Hypercholesterolemia.
A group of researchers of the Department of Community Nutrition, of the Faculty of Human Ecology of Bogor Agricultural University (FEMA IPB), namely Budi Setiawan, Sutemy Surlitah and Dodik Briawan, carried out research program to analyse the effect of kalamansi juice intervention on lipid profiles of overweight adult women.
"Flavonoids are phenolic substances isolated from a wide range of vascular plants, with over 8000 individual compounds known. They act in plants as antioxidants, antimicrobials, photoreceptors, visual attractors, feeding repellants, and for light screening. Flavonoids have long also been suggested to perform reducing functions in humans. Flavonoids are antioxidants that are able to neutralize reactive oxygen and contribute to the prevention of chronic diseases such as cancer. Flavonoid compounds from citrus fruits, such as hesperidin and naringin can reduce LDL cholesterol and triglycerides in animals and humans, and can increase HDL cholesterol in hypercholesterolemic individuals, "Budi said.
The pre-post and randomized single-blinded clinical study were applied on 24 subjects who were randomly and alocated into two group, i.e group A (300 ml 100% pure calamansi juice) and group B (300 ml and 50% concentrante calamansi juice). The juice was given twice a day (each 150 ml) for 28 days and lipid profiles were analyzed before and after intervention.
The results showed that there was a significant decrease in plasma Triglycerides (TG) (-23.67 and -2.33 mg / dl), Low Density Lipoprotein (LDL-c) plasma (-30.58 and 12.42 mg / dl), total plasma (TC) cholesterol (-23.50 and 12.00 mg / dl) and there was a significant increase in plasma high density lipoprotein (HDL-c) (10.25 ± 11.91 and 0.33 ± 8 , 57 mg / dl) after the intervention.
Meanwhile, in group B there was no significant change in lipid profiles. The intervention of 300 ml pure kalamansi juice improved the lipid profile of overweight women.
"Citrus species are rich sources of flavanone glycosides, in particular, hesperidin and naringin, but the presence of dihydrochalcones and C-glycoside flavonoids is not common in fruits of the genus Citrus. Active components that are thought to play a strong role in improving lipid profile in this study are vitamin C, flavonoids, and citrus fruit content of kalamansi. Treatment A which consumed 300 ml of citrus juice significantly influenced the decrease of TC, TG, LDL-c and increased HDL-c in overweight adult women. This indicates that citrus juice intervention can improve the lipid profile of the subjects, "he said. (Wied)
