A research team has discovered the advantages of camu-camu in the treatment of non-alcoholic fatty liver disease. This unique fruit is effective in decreasing liver fat levels.
A team from Université Laval has highlighted the positive effects of camu-camu on non-alcoholic fatty liver disease, a condition that impacts more than seven million people across Canada. This distinctive fruit has been shown to lower liver fat levels.
In a randomized clinical trial lasting 12 weeks, thirty participants were given either camu-camu extract or a placebo at different intervals. They underwent magnetic resonance imaging (MRI) to assess liver fat levels. The researchers found a reduction of 7.43% in liver lipids in those who took the camu-camu extract. In contrast, those who received the placebo experienced an 8.42% rise in liver fat.
“That’s an important difference of 15.85%,” explains André Marette, a professor at the Faculty of Medicine and a researcher at the Institut universitaire de cardiologie et de pneumologie de Québec — Université Laval (IUCPQ-ULaval), who led this research.
Polyphenols and Microbiota
The beneficial effects are linked to the polyphenols found in camu-camu and their interaction with the gut microbiota. “The microbiota breaks down the large polyphenol molecules that cannot be absorbed by the intestine, converting them into smaller molecules that the body can utilize to lower liver fat,” states André Marette.
His team has identified two potential ways these small polyphenols work. “They might reduce lipogenesis, which is the creation of lipid droplets in the liver. They could also enhance lipid breakdown through oxidation. Likely, a combination of both mechanisms accounts for the extract’s strong effectiveness, as we are addressing both aspects of the issue,” reports Professor Marette, who collaborated with researchers from the Institute of Nutrition and Functional Foods (INAF).
However, the team observed significant variation in how individuals responded to camu-camu. “We suspect that an individual’s initial gut microbiota may affect their response to polyphenols. If we can identify these influencing factors, we could adjust the microbiota and improve the extract’s effectiveness,” adds Professor Marette.
Although camu-camu is an exotic fruit, the extract is easily accessible in capsule form. Nevertheless, Professor Marette emphasizes the need to verify the levels of certain polyphenols, as not all commercially available products are of the same quality.
Cranberries, which contain a range of different polyphenols, may also offer protective benefits. Looking ahead, Professor Marette is eager to explore whether a combination of camu-camu and cranberry might create a synergistic effect.
The findings were published in the journal Cell Reports Medicine. The research team included Anne-Laure Agrinier, Arianne Morissette, Laurence Daoust, Théo Gignac, Julie Marois, Thibault V. Varin, Geneviève Pilon, Éric Larose, Claudia Gagnon, Yves Desjardins, Fernando F Anhê, Anne-Marie Carreau, and Marie-Claude Vohl.
