Waste to Wellness: Orange Peels' Potential in Cardiovascular Care

Photo byPhoto by Kaitlyn Chow on Unsplash

Orange peels, typically discarded, have been found to contain a bioactive compound called feruloyl putrescine (FP) that may benefit heart health, according to researchers from the University of Florida and the US Department of Agriculture. In experiments, mice fed an orange peel extract rich in FP for six weeks showed reduced blood biomarkers linked to inflammation and cardiovascular disease, even while on a high-fat diet. These mice also gained less fat compared to a control group.

FP, previously identified in grapefruit leaves, juice, and some oranges, has garnered attention for its antioxidant and anti-inflammatory properties. FP is not present in their peels, unlike other citrus fruits like limes, lemons, tangerines, and mandarins. Food scientists at the University of Florida highlight the health potential of FP in reducing cardiovascular disease risk.

Despite their nutritional value, 32 million tons of orange peels are wasted annually. When fed to chickens, orange scraps have shown health benefits; in Florida, half of the orange peels are given to cattle. However, the skin of oranges, rich in vitamins, antioxidants, and the anti-inflammatory compound limonene, could also benefit human health.

FP appears to inhibit specific gut bacteria from producing trimethylamine (TMA), associated with a higher risk of arterial plaque build-up, heart disease, stroke, obesity, and type 2 diabetes. Mice fed with FP-rich orange peel extract had lower levels of TMA and its metabolite TMAO despite the bacteria continuing to digest food.

The USDA, intrigued by these findings, granted $500,000 to investigate further the potential health benefits of orange peel extract for human gut and heart health. While integrating orange rinds into meals can be challenging, researchers aim to develop a consumable product from the skin, potentially turning it into a health-boosting staple. Companies are already exploring similar uses for banana and mango skins, indicating a growing interest in utilizing fruit peels for their nutritional benefits.