What is it about?
This study explored how grapefruit juice—both in its natural form and after enzymatic processing—affects ulcerative colitis, a chronic inflammatory disease of the gut. Researchers treated mice with colitis using unprocessed and bioprocessed juice. Both forms of juice reduced colon damage, diarrhea, and inflammation by more than 80%. The enzymatic process, which used natural enzymes encapsulated in hydrogels, was designed to make grapefruit juice clearer and less bitter without losing its health benefits. Importantly, the anti-inflammatory effects remained strong in both juice types, suggesting grapefruit juice could be developed as a functional food with therapeutic potential.
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Why is it important?
Ulcerative colitis affects millions and current treatments can be costly or bring side effects. This research highlights grapefruit juice as a simple, safe, and widely available dietary intervention to ease gut inflammation. The work is especially relevant because it shows that even processed juice—optimized for taste and clarity—retains its protective effects. It points to a sustainable, food-based strategy to support people living with inflammatory bowel disease.
Perspectives
What I find most interesting is how an everyday drink like grapefruit juice can show such a powerful effect in a serious disease model. The fact that processing improves taste while keeping the health benefits makes it even more exciting. To me, this research reinforces the idea that functional foods are not just a trend—they can genuinely contribute to health and open new doors in managing chronic conditions.
Dr. Rosa Direito
Universidade de Lisboa
Read the Original
This page is a summary of: Anti-inflammatory activity of grapefruit juice in an in vivo model of ulcerative colitis: Comparability studies of unprocessed and bioprocessed juices, Journal of Functional Foods, December 2019, Elsevier,
DOI: 10.1016/j.jff.2019.103564.
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