Skip to main content
ARS Home » Southeast Area » Fort Pierce, Florida » U.S. Horticultural Research Laboratory » Citrus and Other Subtropical Products Research » Research » Publications at this Location » Publication #278025
Title: Insulin sensitivity and lipid profile of eutrophic individuals after acute intake of fresh orange juice in comparison to the commercial-pasteurized orange juice

Author
item CESAR, THAIS - Sao Paulo State University (UNESP)
item SILVEIRA, JACQUELINE - Sao Paulo State University (UNESP)
item BERGAMIM, SIMONE - Sao Paulo State University (UNESP)
item KINOUCHI, FERNANDA - Sao Paulo State University (UNESP)
item Manthey, John
item Baldwin, Elizabeth - Liz

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/3/2012
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Citrus flavonoids from orange juice (OJ) have shown hypolipidemic, hypotension, and anti-inflammatory properties. However, the extraction and commercial pasteurization of OJ can influence its nutritional composition in comparison to the fresh squeezed OJ. We evaluated the insulin sensitivity, and the lipid profile of eutrophic individuals that were treated with an acute dose of fresh or commercial-pasteurized OJ. Eleven men and ten women, 18 to 60 y, received one dose of the OJ at two time points, separated by a 30 day interval. At the first time point, one group of volunteers drank 750mL of fresh OJ within a 10 minute time period and the other group drank commercial-pasteurized OJ. Blood samples were taken in both stages: 12h fasting, 30 and 60 minutes after the intake of fresh or commercial-pasteurized OJ to determine the glucose and insulin responses. Triglycerides, total cholesterol, LDL-C and HDL-C were also measured in the fasting and 24h serum samples. Analysis of the citrus flavonoids by HPLC-MS in both juices showed 2.5 times more polymetoxiflavones in fresh juice and 4.6 times more hesperidin in the pasteurized juice.Glycemic response for fresh and pasteurized OJ did not show statistical differences, but the insulin sensitivity, evaluated as the area under the curve, was smaller with fresh OJ. There were no differences in the lipid profile for both juices. In conclusion, fresh OJ affects the insulin response due to the higher amount of polymetoxyflavones, and it suggested that the nutritional composition of OJ, resulting from processing, can affect the functional properties of this important source of phytochemicals in the human diet.