""

Hesperidin in Florida Orange Juice

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 radicals1,2 Hesperidin and other citrus flavonoids have also been linked with benefits in:


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


Get the Highest Amount of Hesperidin From Your Diet by Drinking Florida Orange Juice.

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.6,7

*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. 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. Morand et al. Am J Clin Nutr. 2011;93:73–80.
  9. Rendeiro et al. Br J Nutr. 2017;116(12):1999-2010.
  10. Napoleone et al. Thrombosis Research. 2013;132(2):288-292.
  11. Kean et al. Am J Clin Nutr. 2015;101(3):506-514.
  12. Alharbi et al. Eur J Nutr. 2016;55(6):2021-2029.
  13. Lamport et al. Br J Nutr. 2017;116(12):2160-2168.
  14. Rangel-Huerta et al. J Nutr. 2015;145(8):1808-1816.
  15. Milenkovic. PLoS One. 2011;6(11):e26669.
  16. Somerville, Adv Nutr. 2016;7(3):488-497.
  17. Cerletti et al. Thromb Res. 2015;135:255-259.
  18. Habauzit et al. Proc An Meeting Am Society Bone Miner Res. San Diego, CA; Sept 16-29, 2011.
  19. Horcajada et al. J Appl Physiol. 2008; 104:648-654.
  20. Knekt et al. Am J Clin Nutr. 2002;76:560-568.