Share:
Vitamins What makes orange juice healthier than fresh oranges?
Oranges are considered very healthy. They are rich in vitamin C and other valuable ingredients. German researchers have now found in a human study that the human body can absorb the nutrients from pasteurized orange juice much better than from the fresh fruit.
Juice healthier than fresh oranges
Although oranges are considered to be very healthy due, among other things, to their high content of vitamin C, in recent years experts have also been critical of the fruit juice, pointing out that the acid in the fruit may be harmful to the enamel. Scientists from the US recently even reported that orange juice may increase the risk of skin cancer. However, most experts point out the numerous vitamins and other healthy ingredients. German researchers have now been able to show in a human study that orange juice is healthier than oranges themselves.
Apparently more compatible: orange juice. Picture: cut-fotolia Ingredients can reduce the risk of illness
Already in March 2015, scientists from the University of Hohenheim in a study with an in vitro model in the laboratory found that nutrients from pasteurized orange juice are absorbed twice as well by the body as from the fresh fruit. Now they could confirm their results with a human study. The researchers published their findings in the journal Molecular Nutrition & Food Research, refuting many critics' view that orange juice is as unhealthy as cola. The orange is a veritable nutrient depot, according to a press release: In addition to high levels of vitamin C, it also contains a variety of carotenoids and flavonoids.
These two nutrients have been implicated in significantly reducing the risk of certain cancer and cardiovascular diseases. As antioxidants, they protect the body's cells from harmful environmental influences. In addition, carotenoids play an important role in our daily diet because of their provitamin A activity.
Orange juice in the review
With the call of orange juice, however, it looks a bit different. Especially because of its natural sugar content, some nutritionists see him critically. The doctoral student Julian Aschoff and Prof. Dr. med. Dr. Reinhold Carle from the Chair of Technology and Analysis of Vegetable Foods at the University of Hohenheim wanted to know exactly. In the spring, they published an in vitro model study suggesting that orange juice is a better source of carotenoids than the orange itself. These results were confirmed in a human study of 12 volunteers.
No green and red foods
To prepare for the randomized crossover study, which randomly consumed either the orange or the orange juice initially, the study participants had to completely abstain from carotenoids for two weeks. Green and red foods such as tomatoes, carrots or spinach were removed from the diet in the course of the so-called "wash-out" and should not be eaten so that the carotenoids stored in the body are washed out. Subjects were then given a standardized orange breakfast and one with pasteurized orange juice. Between the two test phases were 14 days. After breakfast, eight samples were taken from the study participants within just under ten hours, after which the carotenoid content was determined.
Twice as many carotenoids added
"In the human study, our hypothesis from the in vitro study has been fully confirmed. Orange juice is a better carotenoid source than an orange, "explained Julian Aschoff. "In our investigations, we found that pasteurized orange juice absorbs about twice as many carotenoids as a commercial orange." Dr. Reinhold Carle, holder of the Chair of Technology and Analysis of Plant Foods and initiator of the study, believes in the production of the juice: "During the production of the orange juice, fibers such as pectin or even cellulose are partially separated. These substances inhibit the absorption of carotenoids during digestion. The orange contains more indigestible fiber than in the juice, which is why the absorption of carotenoids from the fruit is greatly reduced. "
Consistency plays a role in nutrient uptake
According to Aschoff, consistency also plays a role in nutrient uptake: "When chewing an orange, the fruit is never completely chopped. Many cells remain intact and include the carotenoids. This complicates their uptake and recovery. "In addition, orange juice contains neither the caffeine unsuitable for children nor the generally questionable phosphoric acid in comparison to cola. In addition, orange juice is generally not drunk to quench thirst, as compared to soft drinks, which include cola.
"The consumption of fruit and vegetables in Germany is far below the recommendation of the German Nutrition Society," the scientists warned. "Hardly any consumer has time to eat enough vegetables or fruits daily. Consuming in moderation, a glass of 200 ml per day, orange juice can contribute to a healthy diet and provide us with the nutrients our body needs. "(Ad)