Juicing oranges improves nutrient bioaccessibility
While we’re constantly told to eat whole fruit rather than drink sugary juice, when it comes to oranges, it seems that certain nutrients might be easier to absorb from juice than from the whole fruit.
Researchers have found that while the production of pasteurised orange juice slightly lowers carotenoid and vitamin C levels, it significantly improves the bioaccessibility of these nutrients.
Similarly, while juicing oranges dramatically reduces flavonoid levels, the remaining flavonoids are far more bioaccessible than those in orange segments, the researchers found.
Benefits of carotenoids and flavonoids include, among other benefits, lowering a person’s risk for certain cancers and cardiovascular disease.
The research was published in the American Chemical Society’s Journal of Agricultural and Food Chemistry.
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