Rosa M Valls1,2, Anna Pedret3,4, Lorena Calderón-Pérez1,2, Elisabet Llauradó1,2, Laura Pla-Pagà1,2, Judit Companys1,2, Ana Moragas5,6,7, Francisco Martín-Luján5,6,8, Yolanda Ortega6,7,9, Montse Giralt1, Marta Romeu1, Laura Rubió1,10, Jordi Mayneris-Perxachs2,11, Núria Canela11, Francesc Puiggrós2, Antoni Caimari2, Josep M Del Bas2, Lluís Arola2,12, Rosa Solà1,2,13. 1. Functional Nutrition, Oxidation, and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, Facultat de Medicina i Ciències de La Salut, Reus, Spain. 2. Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Av. de La Universitat, 1, 43204, Reus, Spain. 3. Functional Nutrition, Oxidation, and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, Facultat de Medicina i Ciències de La Salut, Reus, Spain. anna.pedret@eurecat.org. 4. Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Av. de La Universitat, 1, 43204, Reus, Spain. anna.pedret@eurecat.org. 5. Departament de Medicina i Cirurgia, Universitat Rovira i Virgili, Reus, Spain. 6. Institut Universitari d'Investigació en Atenció Primària-IDIAP Jordi Gol, Tarragona, Spain. 7. Primary Care Centre Jaume I, Institut Català de la Salut, Tarragona, Spain. 8. Primary Care Centre El Morell, Institut Català de la Salut, Tarragona, Spain. 9. Primary Care Centre Salou, Institut Català de la Salut, Tarragona, Spain. 10. Food Technology Department, XaRTA-TPV, Agrotecnio Center, Escola Tècnica Superior d'Enginyeria Agrària, University of Lleida, Av/ Alcalde Rovira Roure 191, 25198, Lleida, Spain. 11. Eurecat, Centre Tecnològic de Catalunya, Centre for Omic Sciences, Reus, Spain. 12. Departament de Bioquímica i Biotecnologia, Grup de Recerca en Nutrigenòmica, Universitat Rovira i Virgili, Tarragona, Spain. 13. Hospital Universitari Sant Joan de Reus, Reus, Spain.
Abstract
PURPOSE: To assess the sustained and acute effects, as well as the influence of sustained consumption on the acute effects, of orange juice (OJ) with a natural hesperidin content and hesperidin-enriched OJ (EOJ) on blood (BP) and pulse (PP) pressures in pre- and stage-1 hypertensive individuals. METHODS: In a randomized, parallel, double-blind, placebo-controlled trial, participants (n = 159) received500 mL/day of control drink, OJ, or EOJ for 12 weeks. Two dose-response studies were performed at baseline and after 12 weeks. RESULTS: A single EOJ dose (500 mL) reduced systolic BP (SBP) and PP, with greater changes after sustained treatment where a decrease in diastolic BP (DBP) also occurred (P < 0.05). SBP and PP decreased in a dose-dependent manner relative to the hesperidin content of the beverages throughout the 12 weeks (P < 0.05). OJ and EOJ decreased homocysteine levels at 12 weeks versus the control drink (P < 0.05). After 12 weeks of EOJ consumption, four genes related to hypertension (PTX3, NLRP3, NPSR1 and NAMPT) were differentially expressed in peripheral blood mononuclear cells (P < 0.05). CONCLUSION:Hesperidin in OJ reduces SBP and PP after sustained consumption, and after a single dose, the chronic consumption of EOJ enhances its postprandial effect. Decreases in systemic and transcriptomic biomarkers were concomitant with BP and PP changes. EOJ could be a useful co-adjuvant tool for BP and PP management in pre- and stage-1 hypertensive individuals.
RCT Entities:
PURPOSE: To assess the sustained and acute effects, as well as the influence of sustained consumption on the acute effects, of orange juice (OJ) with a natural hesperidin content and hesperidin-enriched OJ (EOJ) on blood (BP) and pulse (PP) pressures in pre- and stage-1 hypertensive individuals. METHODS: In a randomized, parallel, double-blind, placebo-controlled trial, participants (n = 159) received 500 mL/day of control drink, OJ, or EOJ for 12 weeks. Two dose-response studies were performed at baseline and after 12 weeks. RESULTS: A single EOJ dose (500 mL) reduced systolic BP (SBP) and PP, with greater changes after sustained treatment where a decrease in diastolic BP (DBP) also occurred (P < 0.05). SBP and PP decreased in a dose-dependent manner relative to the hesperidin content of the beverages throughout the 12 weeks (P < 0.05). OJ and EOJ decreased homocysteine levels at 12 weeks versus the control drink (P < 0.05). After 12 weeks of EOJ consumption, four genes related to hypertension (PTX3, NLRP3, NPSR1 and NAMPT) were differentially expressed in peripheral blood mononuclear cells (P < 0.05). CONCLUSION:Hesperidin in OJ reduces SBP and PP after sustained consumption, and after a single dose, the chronic consumption of EOJ enhances its postprandial effect. Decreases in systemic and transcriptomic biomarkers were concomitant with BP and PP changes. EOJ could be a useful co-adjuvant tool for BP and PP management in pre- and stage-1 hypertensive individuals.
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