Recent Research

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Effect of 100% orange juice and a volume-matched sugar-sweetened beverage on subjective appetite, food intake, and glycemic response in normal weight adults.

A new study published by Nutrients reports that consuming 100% orange juice prior to a meal, when compared to sugar-sweetened, orange-flavored drinks, suppresses food intake at the next meal and results in lower daily blood glucose concentrations in healthy, normal-weight adults. Substituting 100% orange juice for a sugar-sweetened beverage may decrease total caloric intake throughout the day and help mediate blood glucose levels. 100% orange juice includes flavonoids like hesperidin, which may impact sugar absorption by delaying glucose transport, resulting in a delayed glycemic response.

An integrative analytical framework to identify healthy, impactful, and equitable foods: a case study on 100% orange juice

In a case study format, 100% orange juice ranked high relative to the rest of the United States food supply with a meta-score in the 93rd percentile and 75th percentile for stability, suggesting a healthy product as well as leading to an expected increase in US dietary fruit guideline adherence by around 10%. 100% fruit juices scored higher for healthfulness relative to non-100 % fruit juice consumers, with citrus showing the healthiest and most stable scores compared to the other fruit juice categories.

Sugary beverages and genetic risk in relation to brain structure and incident dementia: a prospective cohort study.

A study published by The American Journal of Clinical Nutrition finds that moderate consumption of up to one cup per day of natural juices, such as 100% orange juice, lowers the risk of dementia compared to those who do not consume 100% juices. Inversely, consuming up to two cups per day of artificially sweetened beverages and more than two cups per day of sugar-sweetened beverages increases the risk of dementia.

Health effects of 100% fruit and vegetable juices: evidence from human subject intervention studies

A review showed that orange juice had no adverse effect on body weight and other anthropometric markers, supported by recent meta-analyses. Hesperidin, a plant compound in 100% orange juice, could lower systolic blood pressure and improve endothelial function while not negatively impacting lipid profiles. Its effect on cognitive function and microbiota modulation suggests interesting prospects for future research.

A narrative review on the role of hesperidin on metabolic parameters, liver enzymes, and inflammatory markers in nonalcoholic fatty liver disease

This review highlights how hesperidin, a flavonoid found in citrus fruits and 100% orange juice, may have on people with nonalcoholic fatty liver disease (NAFLD). Recent research has shown hesperidin may decrease the risk factors associated with NAFLD, including oxidative stress, inflammation, dyslipidemia, hyperglycemia and obesity. Future human clinical trials may be able to confirm the powerful abilities of hesperidin that is found in every glass of 100% orange juice.

100% Orange Juice Consumption is Associated with Socioeconomic Status, Improved Nutrient Adequacy, and Higher Bioactive Compounds Intake: Results from Brazilian National Dietary Survey 2017–2018

100% orange juice consumption was associated with higher intakes of energy, vitamin C, folate, calcium, magnesium, potassium, polyphenols, and carotenoids. There is no significant difference in fiber intake between consumers and non-consumers. 100% OJ consumers had a higher percentage of the population meeting the Estimated Average Requirement for vitamin A, vitamin C, vitamin D, folate, calcium and magnesium.

Dietary Polyphenols: What is the Estimated Intake in Population Studies With Adults and Elderly People?

This review examined Phenol-Explorer which contained data on 502 polyphenols in 452 foods and beverages. The most ingested subclasses of polyphenols in different countries were phenolic acids and flavonoids, and non-alcoholic beverages (coffee, tea, and orange juice) were the foods that most contributed to the intake of polyphenols. France had an average intake of 1,193±510 mg/day, with the main sources consisting of non-alcoholic beverages (coffee, tea, and orange juice) and fruit (apple, strawberry, and plum). Among the 50 foods with the highest total polyphenol (TP) content per serving, orange or orange juice, wine, tea, and apple were the main contributors included in this review.

Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries

Orange juices preserve their bioactive compounds during storage, with very little influence from the brand, country, industrial process or storage conditions. In this comparison between freshly squeezed and commercial orange juice the main bioactive compounds in commercial 100% juices appear at nutritionally significant levels to the freshly squeezed ones.