Heart disease is the leading cause of death for men, women and people of most racial and ethnic groups, according to the Centers for Disease Control and Prevention.

Recent research has shown that some gut bacteria help develop cardiovascular disease. When they feed on certain nutrients during digestion, gut bacteria produce trimethylamine N-oxide (TMAO). Levels of TMAO can help predict future cardiovascular disease, according to researchers at the Cleveland Clinic.

With help from a $500,000 USDA grant, Yu Wang and her team investigated the potential of orange peel extracts — rich in beneficial phytochemicals — to reduce TMAO and trimethylamine (TMA) production. Scientists tested two types of extracts: a polar fraction and a non-polar fraction.

Flavor comes from a combination of nature and science. Food and beverage industry representatives from across the world will gather in Orlando in March to learn the research behind unique tastes and aromas.

Scientists from the UF/IFAS Citrus Research and Education Center and the UF Center for Smell and Taste cohost the Third International Flavor Summit, March 4-6.

Meetings will offer insights into such topics as modulating taste and how to use artificial intelligence to create flavor, said Yu Wang, a UF/IFAS associate professor of food science and human nutrition.