|DE PAIVA, ALINE - Sao Paulo State University (UNESP)|
|GONCALVES, DANIELLE - Sao Paulo State University (UNESP)|
|FERREIRA, PAULA - Sao Paulo State University (UNESP)|
|Baldwin, Elizabeth - Liz|
|CESAR, THAIS - Sao Paulo State University (UNESP)|
Submitted to: Journal of Functional Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/13/2018
Publication Date: 1/15/2019
Citation: De Paiva, A., Goncalves, D., Ferreira, P., Baldwin, E.A., Cesar, T. 2019. Postprandial effect of fresh and processed orange juice on the glucose metabolism, antioxidant activity and prospective food intake. Journal of Functional Foods. 52:302-309. https://doi.org/10.1016/j.jff.2018.11.013.
Interpretive Summary: There has been much negative press on the consumption of 100% fruit juices due to the amount of sugar ingested. Recent studies on consumption of orange juice, however, have shown surprising benefits to human health. In this study, consumption of two types of orange juice (fresh squeezed and processed) was compared to a sugary drink, composed of the same amounts and types of sugars and acids that are in orange juice. Results showed that consumption of either type of orange juice delayed glucose uptake and lowered insulin production, indicating efficient clearance of glucose, along with increased antioxidant capacity of subjects in a clinical trial compared to consumption of the sugary drink. These effects were greater for lean versus obese subjects.
Technical Abstract: The impact of fresh squeezed orange juice (fresh OJ) and commercially processed orange juice (processed OJ) on blood serum glucose, insulin, leptin and adiponectin was investigated. Prospective food intake and the short-term antioxidant effect were measured. Adult men and women, lean and obese (n = 9/9), were challenged on three different occasions with a single dose of fresh OJ, processed OJ or a control drink. In lean individuals, the blood glucose (AUC0-300min) was 11% lower after fresh OJ and 5% lower after processed OJ, compared to the control drink. There was similar decrease in prospective food intake after fresh and processed OJ, while antioxidant status increased after the intake of both types of OJ. In conclusion, OJ reduced metabolic biomarkers and food intake in the short term after consumption, while increasing antioxidant status; however, lean individuals presented better glycemic and insulin postprandial responses to OJ than did obese subjects.