The Anti-Inflammatory and Antithrombotic Properties of Bioactives from Orange, Sanguine and Clementine Juices and from Their Remaining By-Products

The anti-oxidant properties of vitamin C and phenolic compounds citrus fruits are well established. However, the evaluation anti-inflammatory antithrombotic potential both more amphiphilic lipophilic components needs further attention. In this study, freshly squeezed juices their lipid bioactives from Navalina Sanguine orange varieties Clementine variety mandarins, as remaining by-products, were evaluated against inflammatory thrombotic pathways platelet-activating factor (PAF) thrombin in platelets, PAF-biosynthesis leukocytes. non-oxidized these a supplement showed stronger anti-PAF antithrombin effects than oxidized versions through general effect platelets. total lipids (TLs) HPLC-derived fractions polar peels’ by-products specific inhibitory PAF while strongly inhibited also enzyme activities main biosynthetic enzymes bioactivity dietary found biochemical inflammation thrombosis seems to act with synergy content, which supports notion that functional foods protective health benefits. addition, presence bioactive wastes enhance valorization such food industry sources be used ingredients for novel products.