Lupin beans, chickpeas or fermented orange juice contain very interesting compounds for heart health. It has been identified by a research group from the Universidad Pablo de Olavide, led by Soledad Fernández Pachón, which uses food technology to study those vegetable derived compounds containing properties to prevent chronic diseases.

“Cardiovascular risk is related to several events within the organism, including oxidative stress, lipid accumulation in blood or pro-inflammatory states,” this biologist observes. In order to tackle these problems, she analyzes vegetal-derived biologically active compounds, or small amounts of chemical substances present in food, which are involved in physiological processes including lowering of inflammation, cholesterol or cellular oxidization.

She has found several of those within the orange. More specifically, within its juice fermentation, a process that “enriches” its health benefits and which makes it excel other fruit drinks. “This drink contains phenolic compounds, carotenoids, vitamin C and melatonin, with significant activity in tackling chronic diseases. In addition, it has a very low alcohol content of barely one degree,” observes the researcher.

This team from the UPO has identified that fermented orange juice produces greater protection against cardiovascular risk than fresh orange juice, due to the antioxidant action of the first one, in addition to its impact on the lipid profile and the inflammation. Such is considered by Fernández Pachón as an innovation of interest for the field, as “the development of new products derived from this fruit could lead to new means for their commercialization, especially for Andalusia where almost 35% of Spanish citrus production is concentrated”.

Feeding the heart

Soledad Fernández Pachón advocates the importance of including vegetables and fruit in every meal of the day, as well as prioritising vegetable protein sources (legumes and cereals), unprocessed nuts or olive oil as culinary fat, both for cooking and for dressing. “If we also eat in good company, without rushing and without stress, being aware of the flavours, textures and smells, we will get better health benefits from our diet”, she remarks.

One of her current research areas focuses on lupin. In collaboration with the doctor Carrillo Vico, from the Institute of Biomedicine of Seville (IBiS), and the doctors Millán Rodríguez, Millán Linares y Pedroche Jiménez from the Instituto de la Grasa (CSIC), these scientists have obtained positive results from its use regarding the risk factors for atherosclerosis, a condition caused by plaques deposits in the arteries and which can lead to a heart attack or stroke.

In this particular case, they have carried out a preclinical trial with the hydrolysed proteins intake from this legume in mice. A technique that ‘breaks’ proteins into smaller parts (peptides) and which allows an improvement of its biological activity and digestive process. This is something that makes this technology of great interest for the sports nutrition field, in which Soledad Fernández tests with chickpea in collaboration with the doctors Millán Rodríguez, Millán Linares, Pedroche Jiménez and González Jurado (UPO).

The team from the Universidad Pablo de Olavide, the IBiS and the CSIC is going to start a new study in the next weeks, this time in patients with metabolic syndrome, a disorder associated with an increased risk of developing cardiovascular disease or type 2 diabetes.  In this case, they will test a hydrolysed preparation to measure its impact over several factors including oxidation, kidney or liver profile, lipid metabolism, etc. “The idea is to both demonstrate the therapeutic efficacy of this type of product and to assess its safety and tolerability”, the scientist claims.