|GONCALVES, D.R. - Sao Paulo State University (UNESP)|
|FERREIRA, PAULA - Sao Paulo State University (UNESP)|
|Baldwin, Elizabeth - Liz|
|CESAR, THAIS - Sao Paulo State University (UNESP)|
Submitted to: CRC Press
Publication Type: Book / Chapter
Publication Acceptance Date: 8/7/2017
Publication Date: 11/16/2017
Citation: Goncalves, D.R., Ferreira, P.S., Baldwin, E.A., Cesar, T.B. 2017. Health benefits of orange juice and citrus flavonoids. In: Ye, X., editor. Phytochemicals in Citrus: Applications in Functional Foods. Cleveland, OH:CRC Press. p. 299-323
Interpretive Summary: Previous studies have associated orange juice consumption with the prevention of cardiovascular disease, attributed to nutrients and bioactive compounds such as vitamin C and citrus flavonoids. Citrus flavonoids can improve blood serum antioxidant capacity and anti-inflammatory performance while decreasing insulin resistance and protecting against diabetes and metabolic syndrome (a complex disorder of metabolic alterations that increases risk factors), not to mention better nutrition and satiation contributing to body weight maintenance.
Technical Abstract: The main flavonoids found in orange juice are hesperidin and naringenin, which can affect several metabolic routes that improve blood serum antioxidant capacity and anti-inflammatory performance, while decreasing insulin resistance protecting against diabetes and metabolic syndrome. In addition, orange juice is linked with better nutrition and satiation contributing to body weight maintenance. Primarily, orange juice is a source of vitamin C, folic acid, calcium, potassium and magnesium. Blood levels of vitamin C are substantially increased in the blood stream when orange juice is regularly consumed. Consumption of orange juice is reported to reduce inflamation, cholesterol, and to protect against heart disease and various cancers.