Effects of the Longan pulp and seed extract beverage product on bone turnover markers, lipid profiles, glycemic markers, and safety profiles in the elderly: A randomized, double-blind, placebo-controlled trial

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-12 DOI:10.1016/j.jff.2025.106887

Mingkwan Na Takuathung , Kornvipa Settakorn , Jakkrit Aisara , Nahathai Dukaew , Ratchanon Inpan , Jeeraporn Chitphan , Preeyaporn Klinjan , Tattiya Kantasa , Kantirat Yaja , Wichaya Karat , Nut Koonrungsesomboon

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Abstract

Aging disrupts bone remodeling and metabolism, adversely affecting the quality of life. Longan, a tropical fruit rich in bioactive compounds, has demonstrated benefits for bone metabolism, lipid lowering, and glycemic control. This study evaluated the effects of a longan pulp and seed extract beverage (LON) product on bone turnover markers, lipid profiles, glycemic markers, and safety in the elderly. In a 12-week randomized, double-blind, placebo-controlled trial, 50 participants (aged 55–75 years) consumed either LON or a placebo (PLA). After 12 weeks, ALP levels significantly differed between groups (mean difference: -7.06 U/L; 95 % CI: −13.08 to −1.03; p = 0.023), with a reduction in the LON group and an increase in the PLA group. Other bone turnover markers showed favorable trends, while lipid and glycemic markers remained unchanged. No serious adverse events or safety concerns were observed. In conclusion, LON is safe and well-tolerated and may support bone health while maintaining metabolic stability in the elderly.

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龙眼果肉籽提取物饮料产品对老年人骨转换指标、血脂、血糖指标和安全性的影响：一项随机、双盲、安慰剂对照试验

衰老会破坏骨骼重塑和新陈代谢，对生活质量产生不利影响。龙眼是一种富含生物活性化合物的热带水果，已被证明对骨骼代谢、降脂和控制血糖有好处。本研究评估了龙眼果肉和种子提取物饮料（LON）产品对老年人骨转换标志物、脂质特征、血糖标志物和安全性的影响。在一项为期12周的随机、双盲、安慰剂对照试验中，50名参与者（55-75岁）服用lona或安慰剂（PLA）。12周后，各组间ALP水平差异显著(平均差异：-7.06 U/L；95% CI:−13.08 ~−1.03；p = 0.023)， LON组减少，PLA组增加。其他骨转换指标显示出良好的趋势，而脂质和血糖指标保持不变。没有观察到严重的不良事件或安全问题。总之，LON是安全且耐受性良好的，可以在维持老年人代谢稳定的同时支持骨骼健康。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.