In a controlled study group of patients with heart disease, scientists at the Hebrew University of Jerusalem found that feeding some patients the equivalent of one grapefruit daily significantly reduced levels of cholesterol in comparison to patients that did not eat grapefruit.
The study strengthens a growing body of evidence supporting the heart-healthy benefits of eating citrus fruit. It included 57 patients, both men and women, with hyperlipidemia who recently had coronary bypass surgery and whose high lipid levels failed to respond significantly to statin drugs, according to study leader Shela Gorinstein, Ph.D., a chief scientist at Hebrew University.
The patients, equally divided into three treatment groups, were given either a single serving of fresh red grapefruit, white grapefruit or no grapefruit, along with regular, balanced meals for 30 consecutive days. The patients who received either red or white grapefruit showed significant decreases in blood lipid levels, whereas the patients that did not eat grapefruit showed no changes in lipid levels, according to the researchers. Red grapefruit was more effective than white in lowering lipids, particularly blood triglycerides, a type of cholesterol whose elevated levels are often associated with heart problems, the researchers say.
It is likely that antioxidants in the grapefruits are responsible for their health benefits, says Gorinstein, adding that the red variety generally has higher antioxidants than the white. But it’s also possible that red grapefruit may contain unknown chemicals that are responsible for the observed triglyceride-lowering effect, she says. Additional studies are planned.
Both the fresh fruit and the juice are believed to be equally beneficial, Gorinstein and her associates say. One cup of fresh grapefruit is roughly equivalent to half a cup of juice.
MEDICA.de; Source: Hebrew University of Jerusalem