New studies expand understanding of eriocitrin’s impacts on blood sugar levels & inflammation

By Stephen Daniells

- Last updated on GMT

© arsenisspyros / Getty Images
© arsenisspyros / Getty Images

Related tags eriocitrin Inflammation Flavonoid

Building the science around the potential health benefits of eriocitrin, two new studies show that the citrus flavonoid plays a role in supporting a balanced inflammatory response and improving antioxidant capacity.

The first paper, an investigation of the pharmacokinetics and biodistribution of eriocitrin published in the Journal of Agricultural and Food Chemistry​, used Wistar rats supplemented with an eriocitrin-enriched lemon peel extract donated by Ingredients by Nature (IBN). The results indicated that eriocitrin metabolites are associated with blood glucose support, cardiovascular support, and improved antioxidant capacity.

Researchers from São Paulo State University (UNESP) in Brazil and the Agricultural Research Service at the USDA reported that seven of the nine metabolites were detected in various organs, including liver, pancreas, kidneys and spleen, and blood plasma.

The in vivo​ concentrations and distributions of the eriocitrin metabolites, which were found in high amounts in the pancreas, connect with the ingredient’s ability to improve blood glucose levels. The study also suggested that eriocitrin may protect pancreatic cells from oxidative stress and regenerate B-cells.

Periodontal disease data

The second study, published in Food & Function​ (a publication of the Royal Society of Chemistry), examined the impact of eriocitrin in mice with experimental periodontal disease.

The data showed a reduction in TNF-alpha and IL-1B pro-inflammatory cytokines while also increasing IL-10 expression in mice that consumed eriocitrin, influencing a more balanced inflammatory response.

Compared to the control group, the flavonoid group decreased inflammatory cells by about 23% and decreased myeloperoxidase and eosinophil peroxidase activities, two enzymes associated with inflammatory responses, by about 58% and 43%, respectively.

“The ability of eriocitrin and eriodictyol to inhibit the exacerbation of periodontal inflammation may be partly due to a suppression of the synthesis of the cytokines and biochemical parameters evaluated,” ​wrote the researchers from UNESP and USDA.

“It is, therefore, suggested that dentistry should take a special look at natural food or food supplementation with flavonoids to prevent periodontal disease, and consequently promote oral health.”

Solidifying the data

Commenting on the studies, Rob Brewster, president of IBN, which launched Eriomin in 2019, a lemon flavonoid blend comprised primarily of eriocitrin, said: “The research being done on eriocitrin continues to give us a better understanding on how it works within different areas of the body to efficaciously address multiple concerns related to raised blood glucose levels and the body’s natural immune response.

“We knew we had something special when we formulated Eriomin and the data behind eriocitrin solidifies the initial learning from our human clinical trial on Eriomin that our ingredient is one of the best options available.”

Journal of Agricultural and Food Chemistry
2021, Volume 69, Issue 6, Pages 1796–1805, doi: 10.1021/acs.jafc.0c04553
“Pharmacokinetics and Biodistribution of Eriocitrin in Rats”
Authors: P.S. Ferreira, et al.

Food & Function
2021,12​, Pages 5007-5017, doi: 10.1039/D0FO03338C
“Impact of citrus flavonoid supplementation on inflammation in lipopolysaccharide-induced periodontal disease in mice”​     
Authors: J. de Souza Carvalho et al.

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