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Anti-Hyperlipidemic and Anti-Atherogenic Effect of Citrus Peel Pectin Against Cholesterol and Cholic Acid Induced Hyperlipidemia in Sprague Dawley Rats

Summary

Researchers tested whether pectin extracted from citrus peels could help treat high cholesterol and fat levels in the blood using rats. When rats were given different amounts of citrus peel pectin mixed into their food, their cholesterol and triglyceride levels decreased significantly while their good cholesterol (HDL) increased. The treatment also protected their heart, liver, and kidney tissues from damage. This suggests citrus peel pectin, usually thrown away by juice companies, could become a useful and natural remedy for managing high cholesterol.

Background

Hyperlipidemia is a major public health concern contributing to atherosclerosis and coronary heart disease. Citrus peel, often considered waste by-products of fruit processing, contains significant amounts of pectin with potential therapeutic properties. This study investigates citrus peel-derived pectin as a natural functional ingredient for managing lipid disorders.

Objective

To evaluate the anti-hyperlipidemic and anti-atherogenic effects of citrus peel pectin in cholesterol and cholic acid-induced hyperlipidemic Sprague Dawley rats. The study also aimed to assess the relationship between atherogenic index and lipid profile, and to examine histopathological changes in cardiac, hepatic, and renal tissues.

Results

Citrus peel pectin significantly reduced total cholesterol, triglycerides, and LDL while increasing HDL levels, with the highest effect at 15% concentration. Atherogenic index decreased significantly with pectin treatment. Antioxidant levels increased, liver and renal function markers normalized, and histopathological analysis showed restoration of normal tissue architecture in heart, liver, and kidney.

Conclusion

Citrus peel pectin demonstrates significant anti-hyperlipidemic, anti-atherogenic, and antioxidant effects in hyperlipidemic rats. The compound shows safety and therapeutic potential for managing hyperlipidemia and reducing atherosclerotic risk. The study supports development of citrus peel pectin as a functional food ingredient and nutraceutical formulation.
  • Published in:Food Science & Nutrition,
  • Study Type:Experimental Animal Study,
  • Source: PMC12121527, PMID: 40444134, DOI: 10.1002/fsn3.70274
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