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There is substantial evidence that natural vitamin B-6 exists largely in a bound form. It has been shown that the principal modes of binding represents an interaction of pyridoxal and/or pyridoxal phosphate with protein moieties. The nature and extent of binding of different forms of the vitamin in orange juice was investigated. Studies employing ultracentrifugation, ultrafiltration and, membrane dialysis of this food product suggested binding to a molecule of less than 3,500 daltons molecular weight. Binding was resistant to protease treatment although susceptible to heat-acid hydrolysis. Separation of pyridoxal, pyridoxine, and pyridoxamine species of the vitamin by ion exchange chromatography was followed by fluorometric analysis with and without preparative hydrolysis. Extensive and equal binding of both pyridoxal and pyridoxine was observed by this method. Thus, the binder(s) of vitamin B-6 in orange juice is a small dialyzable molecule which is heat stable, binds both pyridoxal and pyridoxine and is non-protein in nature.

We studied the effect of dietary grapefruit pectin on plasma cholesterol and the development of atherosclerosis in 18 miniature swine. Pigs were randomized to one of three diets: no added fat (I), added fat/cellulose (II), and added fat/pectin (III). Plasma cholesterol was measured monthly. Arteries were examined for atherosclerosis at the termination of the experiment. Pectin supplementation of an added fat diet resulted in a significantly lower average plasma cholesterol than did cellulose supplementation (168 mg/dl vs. 249 mg/dl, p less than 0.05). The pectin-fed pigs also developed less atherosclerosis of their aortas (1.1% vs. 7.0%, p less than 0.05) and coronary arteries (2.9% vs. 26.2% cross-sectional narrowing, p less than 0.05). Plasma cholesterol levels correlated with the severity of aortic (r = 0.836) and coronary artery (r = 0.735) atherosclerosis. We conclude that dietary grapefruit pectin supplementation inhibits hypercholesterolemia and appears to be proportionately protective against atherosclerosis.

Dietary intake of cholesterol has been linked to coronary heart disease. The effect of grapefruit pectin (Citrus paradisi) on plasma cholesterol, triglycerides, very low-density lipoprotein cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and the low-density lipoprotein:high-density lipoprotein cholesterol ratio was studied. The study design was a 16-week double-blind, crossover (placebo or pectin) using 27 human volunteers screened to be at medium to high risk for coronary heart disease due to hypercholesterolemia. The study did not interfere with the subjects' current diet or lifestyle. Grapefruit pectin supplementation decreased plasma cholesterol 7.6%, low-density lipoprotein cholesterol 10.8%, and the low-density lipoprotein:high-density lipoprotein cholesterol ratio 9.8%. The other plasma lipid fractions studied showed no significant differences. We conclude that a grapefruit pectin-supplemented diet, without change in lifestyle, can significantly reduce plasma cholesterol.