Pasteurized orange juice scored the highest for bioaccessibility of vitamin C, while the homogenized orange puree scored the lowest. Similarly, she notes, the actual health importance of the observed differences in flavonoids is questionable. “Moreover, the carotenoid content of all oranges and products made from oranges is extremely low, such that any significant differences among the foods have little meaning.” “These were in vitro laboratory studies and translation to what this implies to human nutrition should be done with caution,” she says. What’s a confused consumer to do? The finding that juicing makes certain nutrients more available is certainly a plus, since dietary carotenoids, flavonoids and vitamin C have been associated with decreased risk of certain diseases.īut Tufts’ Johnson adds several cautionary notes before you run out for extra OJ. The researchers added, “However, greater consumption of orange juice has also been criticized because of its high intrinsic sugar level, being associated with a higher risk of type 2 diabetes and cardiovascular diseases.” Recent intervention studies have shown health benefits of long-term orange juice consumption, including increased total antioxidant status, lower total cholesterol levels, and the prevention of increases in toxic compounds after meals high in fat and carbohydrate. Whole Fruit: Pros and ConsĬonsumers perceive orange juice as a healthy source of vitamins and other health-promoting nutrients, the researchers noted, and juice offers convenient packaging and long shelf life. For flavonoids, there was a four- to five-fold increase and the increase for vitamin C was approximately 10%.” Juice vs. Compared to orange segments or puree, the bioaccessibility of carotenoids increased three- to four-fold in the orange juices. “They also evaluated the bioaccessibility (the fraction of the compound that is released from the food matrix in the gastrointestinal tract that is available for intestinal absorption) of these bioactives. “They reported that the content of some carotenoids and flavonoids decreased with juicing, while the vitamin C content was unaffected. Johnson, PhD, a scientist in Tufts’ HNRCA Antioxidants Research Laboratory. “The researchers compared the carotenoid, flavonoid and vitamin C concentrations in fresh orange segments, homogenized orange puree and orange juices that varied in processing (freshly squeezed, pasteurized and flash-pasteurized),” explains Elizabeth J. It found that juicing may improve how readily certain nutrients can be absorbed by the body. But people who nonetheless like to start their day with a glass of orange juice can take some encouragement from a new study published in the Journal of Agricultural and Food Chemistry. Processing fruit into juice loses most of the fiber, often adds sugar, and damages some of the nutrients that make fruit such a healthy choice. Readers of this newsletter know that drinking fruit juice is no substitute for consuming whole fruits.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |