A new study demonstrates that guava’s pectin reduces “bad” cholesterol (LDL), which obstructs arteries. / Photos: Andrés Felipe Castaño/Unimedios

Colombian Bread and Arepa with Guava Help Reducing Cardiovascular Risk

Apr. 28 de 2010

Por: Carlos Andrey Patiño Guzmán, Unimedios

From now on, some of guava’s properties will be found in foods of daily consumption. A team of chemists and physicians from the Universidad Nacional de Colombia found that this fruit’s pectin helps reducing cardiovascular risk. In order to benefit from this property, they added the substance to bread and arepa (corn–based bread).

Our grandmothers knew that guava is a very nutritious fruit. However, scientific studies had never been completed in order to confirm this conviction. Luz Patricia Restrepo, Blanca Laura Ortiz and Cecilia Anzola (chemist), together with Clara Pérez from the Lipids and Diabetes Division at the Faculty of Medicine and their students, took a step further.

The guava consumption in Colombia is very high, but its production is even greater: huge amounts are thrown away. Thus Professor Restrepo looked for a way of using this surplus.

 “The idea emerged when we were updating the Nutrition Facts Label for the Instituto Colombiano de Bienestar Familiar (Colombian institution in charge of children and family welfare). The Ministry of Agriculture made an official announcement looking for highly nutritious food. We realized that guava was a perfect choice,” said Professor Restrepo.

Even if the official Nutrition Fact Label had already established the fruit’s main components, the researchers continued the biological analysis aiming for unknown values. This is how they found that guava’s pectin (a polysaccharide soluble fiber) could be a sort of health elixir.

How to Make the Most of it?

Anzola, from the Chemical and Biochemical Study on Changes of Fresh and Processed Foods at the Chemistry Department, pointed out that they were looking for mass consumption fiber–less foods that could be improved with guava’s pectin.

Bread and arepa were the perfect candidates. The researchers mixed the pectin with the dough and gave the product to a group of 70 persons from various physical constitutions expecting to verify, through medical examination, pectin’s promising properties.

The aim was to evaluate the effects of the substance on the cholesterol levels, HDL (good cholesterol), LDL (bad cholesterol) and triglycerides in adults —divided in three groups according to their cardiovascular risk—. During 15 days, the patients consumed the pectin–fortified bread and arepa.

According to Clara Pérez, from the Faculty of Medicine , cholesterol levels change every 8 days, 15 days would then be a perfect time–lapse for changes to be noticeable among the tested group.

 “We divided the patients in three groups: younger than 24 years old, between 35 and 45 and over 50 years old —each group having its particular cardiovascular characteristics—. We also took in consideration their age, weight, waist circumference, dyslipidemia (a raise in lipid levels) or diabetes”, said Pérez.

When comparing the results of initial tests to  those made after two weeks of daily pectin consumption, it was established a notorious LDL reduction and, in general, a positive impact on the patients’ lipid profile.

A Protective Layer

Professor Restrepo explained that pectin creates a sort of film on the intestines, decreasing fat, cholesterol and glucose absorption.

 “It also has a supplementary effect: having an appropiatte level of water absorption, pectin induces a sensation of satiety, reducing the appetite”, said the chemist.

In addition to this investigation, the study on guava seed (often considered as a waste) study led to phenol extraction (a natural antioxidant).

Guava’s pulp contains pectin. This edible part of the fruit was turned into acid with a Hydrochloric acid solution; it was then  filtered before adding ethanol. At the end, a globule of pure pectin got extracted”, said Luz Patricia Restrepo.

The last part of the process is to take out guava’s natural color, “can you imagine a pink arepa or pink bread? That’s why we had to improve the ethanol baths to eliminate the pigment,” said the chemist.

The extracted pectin was grinded, obtaining a fine powder. It was then added into the bread and arepa dough. According to Clara Pérez, it will be great if pectin fortified corn flour becomes  available everywhere.

The researchers pointed out that in order to benefit from pectin’s properties, we would be forced to consume great amounts of guava, while the pectin extract, added to bread or arepa flour will offer the same benefits. “Of course, there is no reason to stop consuming this delicious fruit,” concluded the scientist.