Health Benefits of Phytonutrients in Florida Orange Juice

Flavonoids in Florida Orange Juice

Flavonoids are plant-based compounds, or phytonutrients, that contribute to the beautiful colors of flowers and fruit, and whose potential health benefits continue to be researched.The most common flavonoids found in Florida Orange Juice include:

  • Hesperidin
  • Naringenin
  • Eriodyctiol

What is Hesperidin?

You may be familiar with flavonoids such as resveratrol in red wine or catechin in green tea, but have you heard about hesperidin? Hesperidin is a compound concentrated in the peels of citrus. Hesperidin has been shown in clinical studies to have antioxidant properties, which help protect the body’s cells against damage caused by free radicals 1,2 Hesperidin and other citrus flavonoids have also been linked with benefits in:

  • Cardiovascular health
  • Cognitive function
  • Immune system function
  • Reducing inflammation
  • Bone health
  • Respiratory health

Orange text "Did you know?"

The flavonoid hesperidin is highly concentrated in citrus and rarely found in other foods, making orange juice a unique source of this flavonoid.3


Detailed Nutrition Information

Citrus variety, fruit maturity, post-harvest processing techniques, storage conditions, and the location within the fruit (e.g. peels are richer than pulp) affect levels of flavonoids in orange juice.Thus, the amount of flavonoids in a food can vary widely.Orange juice has been reported to contain between 30mg3 and 130mg4 of hesperidin on average in an 8-ounce serving.

The higher pressures used to squeeze oranges during commercial processing of 100% orange juice can dramatically increase the amount of hesperidin and other beneficial phytonutrients released from the peels of the orange.5 Furthermore, 100% orange juice has been shown to have higher available amounts of beneficial flavonoids than whole oranges, homogenized whole oranges,or fresh pressed orange juice.

Get the highest amount of hesperidin from your diet by drinking Florida Orange Juice.

Carotenoids in Orange Juice

Carotenoids are yellow, orange and red pigments found in abundance in citrus and include:

  • Beta-carotene
  • Alpha-carotene
  • Beta-cryptoxanthin
  • Lutein
  • Zeaxanthin
  • Lycopene (blood oranges, pink grapefruit)

Carotenoids behave as antioxidants, help our cells communicate with each other, support our immune system, and some studies show they contain properties that protect against certain types of cancer.8 Thousands of studies provide evidence of health benefits attributed to carotenoids including:

  • reducing risk of illness
  • supporting eye health
  • protecting skin from sunburn
  • lessening premature aging of the skin
  • reducing risk of many cancers including breast and prostate cancer
  • supporting bone health
  • increasing breastmilk concentrations of carotenoids and vitamin A

Citrus contains different types of carotenoids, including beta-carotene and beta-cryptoxanthin, which form vitamin A in the body. Vitamin A is necessary for normal eyesight, reproduction, growth and development, cell health, gene expression, and immune function.9 Oranges and orange juice are one of the main contributors of beta-cryptoxanthin in the U.S. diet.10

The amount of carotenoids in food can vary widely depending on citrus variety, growing conditions, fruit maturity, processing, storage, and multiple other factors. Eight ounces of 100% orange juice has been reported on average to contain at least:11

  • 20-82 mcg of beta-carotene
  • 67-419 mcg beta-cryptoxanthin
  • 0-285 mcg lutein and zeaxanthin

Commercial orange juice has been shown to have higher release and increased absorbable amounts of carotenoids than whole oranges, homogenized orange fruit, or fresh pressed OJ.6,7 Therefore, consuming 100% orange juice is a great way to access these bioavailable phytonutrients.

*Values based on a 2000 calorie diet. FDA rounding rules applied when calculating percent DV based upon 2018 rules. Information is not intended for labeling food in packaged form. USDA SR28 database entries for 90206 and 09209 were used for calculating RDI.


References

  1. Rangel-Huerta et al.J Nutr. 2015;145(8):1808-1816.2
  2. Milenkovic.PLoS One. 2011;6(11):e26669.
  3. Bhagwat S, Haytowitz D. USDA Database for the Flavonoid Content of Selected Foods Release 3.2. In. Beltsville, MD: Unites States Department of Agriculture; 2015.Hemila, BMJ Open. 2013;3(6).
  4. Phenol-Explorer. Database on the Phenol Content of Food. Version 3.6. http://phenol-explorer.eu/
  5. Fisher. J Agric Food Chem. 1978;26(6):1459-60.
  6. Aschoff et al.J Agric Food Chem. 2015;63(2):578-587.
  7. Bai et al.J Sci Food Agric. 2013;93(11):2771-2781.
  8. Carotenoids, In: Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Institute of Medicine. The National Academies Press, Washington, DC. 2000.
  9. Vitamin A, In: Dietary Reference Intakes. Institute of Medicine. The National Academies Press, Washington, DC. 2006.
  10. Murphy et al.J Acad Nutr Diet. 2012;112:222-229.
  11. USDA National Nutrient Database for Standard Reference, Release 28 (slightly revised). US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory; May 2016. https://ndb.nal.usda.gov/ndb
  12. Turner et al.Am J Clin Nutr. 2013; 98:1200-8.
  13. Canfield et al.Eur J Nutr. 2001; 40:30-8.
  14. dePee et al.Amer J Clin Nutr.1998;68:1058–67.
  15. Schweiggert et al.Crit Rev Food Sci Nut. 57(9):1807-1830.