In the journal Food & Function, researchers found punicalagin in pomegranate, which prevents the formation of heart-harmful trimethylamine. Studies suggest this compound could form the basis for novel preventive strategies against cardiovascular ailments.
Scientific experts identified a crucial element in pomegranates capable of curbing the generation of substances linked to increased risks of heart and metabolic conditions. This investigation, conducted by the specialists, was featured in the journal Food & Function (F&F).
Researchers paid close attention to punicalagin, the primary polyphenol present in pomegranates. In a lab model simulating the human gut, it was demonstrated that punicalagin nearly entirely stops the conversion of L-carnitine into trimethylamine (TMA). This is critical because TMA transforms in the liver into a molecule previously associated with the onset of atherosclerosis, diabetes, and elevated mortality rates.
The research team contrasted the effects of various constituents of pomegranate extract, including different polyphenols, their metabolic byproducts, and auxiliary substances. It emerged that only punicalagin exerted a significant effect, suppressing the microbial conversion of L-carnitine to TMA. Furthermore, the pomegranate extract itself completely halts this process, potentially due to additional acidification of the environment, which is unfavorable for certain gut bacteria.
The paper’s authors clarify that these findings are experimental and do not constitute direct proof of an effect in humans. Nevertheless, their study highlights punicalagin as a potentially significant natural compound that might serve as a foundation for dietary or preventative measures aimed at lowering cardiovascular system risks.
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