Key result
Dietary lemon residue inhibits systolic blood pressure elevation in hypertensive rats over 12 weeks.
Why the study?
The effective use of lemon juice squeezed residue containing functional ingredients for antihypertensive and oxidative stress-reducing effects was investigated.
Hypothesis-generating for lemon residue in hypertension; prospective human trials needed before clinical adoption.
To determine the effective use of ‘lemon juice squeezed residue’ (LJSR), which contains many functional ingredients, we administered a diet containing 5% LJSR to spontaneously hypertensive rats (SHR) and investigated its hypotensive and oxidative stress-reducing effects. The flavonoid and coumarin contents of LJSR were measured: hesperidin, eriocitrin, and auraptene were detected. Increased systolic blood pressure was gradually reduced in the LJSR-treated group (LJSR group) and was significantly lower when compared with the control group at 4, 6, 8, 10, and 12 weeks. The urinary levels of 8-hydroxy-2′-deoxyguanosine and isoprostane were significantly lower in the LJSR group compared with the control group. The antioxidant activities of LJSR are associated with the actions of flavonoids and coumarin, which act as radical scavengers. These results suggest that LJSR could be used commercially as an antihypertensive food.
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Kawakami et al. (2021) studied Hypertension (n=20). Lemon juice squeezed residue (LJSR) vs. Commercial powdered feed was evaluated on Systolic blood pressure (SBP) (p=<0.05). Administration of a diet containing 5% lemon juice squeezed residue significantly inhibited systolic blood pressure elevation in spontaneously hypertensive rats over a 12-week period.
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