Abstract

MARTINEZ, Martha M; ORTIZ-QUINTERO, Blanca L; PEREZ-GUALDRON, Clara E  and  ANZOLA-VELASCO, Cecilia. The effect of pectin extracted from guava on lipid profile in adults with different cardiovascular risk. rev.fac.med. [online]. 2011, vol.59, n.2, pp.103-111. ISSN 0120-0011.

Background. It has been shown that a high intake of dietary fiber such as pectin is beneficial for health since it has anticancer properties and lowers blood glucose and cholesterol levels. Objective. New applications for guava (Psidium guajava L.) were being sought; this fruit is rich in functional nutrients such as pectin and antioxidant compounds which are used to enrich large-scale consumption food (bread and arepas/ corn pancakes) with pectin extracted from this fruit. Materials and methods. A clinical study was made of thirty-one 20-70-year-old adults who were classified into two cardiovascular risk categories (latent and high); they consumed bread or arepa products enriched with 5% or 10% pectin extracted from guava for 15 days. Serum total cholesterol (TC), low (cLDL) and high density lipoproteins (cHDL) and triglycerides levels (TG) were evaluated before and after such consumption. Results. A reduction in TC level in both latent and high risk groups was found depending on the dose of pectin added to the food. The greatest reduction (36 mg/dl) was observed in the latent group which consumed food containing 10% added pectin; the greatest reduction in cLDL was also found in this group (24 mg/dl). Regarding cHDL and TG levels, no relationship was observed with the content of pectin added to food; concerning the type of food provided (bread or arepa) a greater reduction in TC and cLDL levels was observed in individuals who consumed arepas. Conclusions. Consuming bread and/or arepa enriched with 5% and 10% pectin extracted from guava produced a dosedependent reduction in serum TC and cLDL levels during 15 days in both latent and high risk cardiovascular groups. The hypolipemiant effect was greater in patients who consumed arepa enriched with 10% pectin extracted from guava.

Keywords : guava; dietary fiber; pectins; lipids.

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