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Old 12-06-2014, 08:17 AM
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Default New finding of antioxidant strength in orange juice

The antioxidant activity of citrus juices and other foods is undervalued. A new technique developed by researchers from the University of Granada for measuring this property generates values that are ten times higher than those indicated by current analysis methods. The results suggest that tables on the antioxidant capacities of food products that dieticians and health authorities use must be revised.

Orange juice and juices from other citrus fruits are considered healthy due to their high content of antioxidants, which help to reduce harmful free radicals in our body, but a new investigation shows that their benefits are greater than previously thought.

In order to study these compounds in the laboratory, techniques that simulate the digestion of food in the digestive tract are used, which analyse only the antioxidant capacities of those substances that can potentially be absorbed in the small intestine: the liquid fraction of what we eat.

"The problem is that the antioxidant activity of the solid fraction (the fibre) isn't measured, as it's assumed that it isn't beneficial. However, this insoluble fraction arrives at the large intestine and the intestinal microbiota can also ferment it and extract even more antioxidant substances, which we can assess with our new methodology," José Ángel Rufián Henares, professor at the University of Granada, explains to SINC.

His team has developed a technique called 'global antioxidant response' (GAR), which includes an in vitro simulation of the gastrointestinal digestion that occurs in our body, whilst taking into account the 'forgotten' antioxidant capacity of the solid fraction.

The method, the details of which are published in the journal 'Food Chemistry', includes assessments of various physical and chemical parameters, such as colour, fluorescence and the relationship between the concentrations analysed and compounds indicators such as furfural.

Upon applying the technique to commercial and natural orange, mandarin, lemon and grapefruit juices, it has been proved that their values greatly increase. For example, in the case of orange juice, the value ranges from 2.3 mmol Trolox/L (units for the antioxidant capacity) registered with a traditional technique to 23 mmol Trolox/L with the new GAR method.



"The antioxidant activity is, on average, ten times higher than that which everyone thought up until now, and not just in juices, but also in any other kind of food analysed with this methodology," highlights Rufián Henares, who notes its possible application: "This technique and the results derived from it could allow dieticians and health authorities to better establish the values of the antioxidant capacity of foods."

With the help of this method, scientists have also created a mathematical model in order to classify juices according to their natural and storage conditions, which ensures that the correct raw materials and sterilisation and pasteurisation processes are used.

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References:

J. Álvarez, S. Pastoriza, R. Alonso-Olalla, C. Delgado-Andrade, J.A. Rufián-Henares. "Nutritional and physicochemical characteristic of commercial Spanish citrus juices". Food Chemistry 164: 396-405, 2014.
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Old 12-06-2014, 06:23 PM
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Do you buy orange juice at the store? If you do, I’m sure you’re careful to buy the kind that’s 100% juice and not made from concentrate. After all, that’s the healthier kind, right? The more natural kind? The kind without any additives? The kind that’s sold in the refrigerator section so it must be almost as good as fresh-squeezed orange juice?
The Secret Ingredient In Your Orange Juice
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Old 12-06-2014, 07:24 PM
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The Secret Ingredient In Your Orange Juice
All store-bought juices are junk and should never pass your lips. The only good juice is one you make yourself and drink within minutes, and it shouldn't include any fruit either. Fruit should never be juiced because without the fiber it will play havoc with your blood sugar.
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Old 12-06-2014, 09:01 PM
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Haven’t you ever wondered why every glass of Tropicana Pure Premium orange juice tastes the same, no matter where in the world you buy it or what time of year you’re drinking it in? Or maybe your brand of choice is Minute Maid or Simply Orange or Florida’s Natural. Either way, I can ask the same question. Why is the taste and flavor so consistent? Why is it that the Minute Maid never tastes like the Tropicana, but always tastes like its own unique beverage?
Generally speaking, beverages that taste consistently the same follow recipes. They’re things like Coca Cola or Pepsi or a Starbucks Frappuccino. When you make orange juice at home, each batch tastes a little different depending on the oranges you made it from. I hope you’re hearing warning bells in your head right about now.

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Old 12-07-2014, 08:48 AM
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Originally Posted by Living Food View Post
The only good juice is one you make yourself and drink within minutes, and it shouldn't include any fruit either.
This is really the best way to make and drink any juice containing vitamin C, as vitamin C is very sensitive to light, heat, and moisture. Once the skin is breached, the major antioxidant begins to lose potency. I think kiwi is better for vitamin C anyway.
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Old 12-07-2014, 01:02 PM
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Apples have more vit C than oranges.
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Old 12-07-2014, 05:22 PM
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Spices are the best way to get a large dose of antioxidants thing like cloves, turmeric, moringa, chocolate all very high
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Old 12-07-2014, 09:23 PM
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Link got lost on my previous post.

http://www.foodrenegade.com/secret-i...-orange-juice/
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