Philomath
Member
We all know that orange juice is beneficial on many levels, fructose, naringenin etc. Being the ever diligent Peatarian, I only drink fresh squeezed, strained OJ because it is far superior to store bought, not from concentrate juice like Tropicana or Simply Orange. The downside of the latter being the flavor packs, enzymes and pulp.
I also thought OJ contained naringin and naringenin, two inflammation reducing flavones, because that's what Dr.Peat has mentioned in several interviews.
However, I recently googled the question "how much naringin is in orange juice and found an interesting study: http://www.mdpi.org/molecules/papers/12081641.pdf
To summarize,
-fresh orange juice was analyzed and the juice alone had no naringin or naringenin but contained a great deal of hesperetin. (Note: Valencia oranges had the least amount of flavones/flavanoids in general)
- Commercial orange juices present a similar composition to freshly squeezed ones, with the
appearance of some unexpected compounds. Naringin (24, 2.13 mg/100 mL) and diosmin (43, 3.46
mg/100 mL) hint at the possibility that some of the samples analyzed are not pure orange juices [75].
Diosmin is typically found in lemon juice, whereas naringin and naringenin (2, 0.8 mg/100 mL) are
components typical of grapefruit juice and sour oranges like mandarins.
So the fact commercial juice contains more naringin/naringenin could mean:
A. commercial juice uses a blend of sweet and sour oranges (Ooghe et al. [75] optimized a method to detect the addition of as little as 2% of sour orange juice to commercial sweet orange juice, by measuring the
amount of naringin and neohesperidin.)
B. the commercial "flavor packs" contain juice from grapefruit, mandarins or they may contain oil from peels (flavedo) which contain a variety of flavanoids
So now I'm questioning whether the fresh squeezed orange juice I'm drinking is as beneficial as the store bought orange juice.
What OJ are you drinking and what effects are you noticing pro or con?
I also thought OJ contained naringin and naringenin, two inflammation reducing flavones, because that's what Dr.Peat has mentioned in several interviews.
However, I recently googled the question "how much naringin is in orange juice and found an interesting study: http://www.mdpi.org/molecules/papers/12081641.pdf
To summarize,
-fresh orange juice was analyzed and the juice alone had no naringin or naringenin but contained a great deal of hesperetin. (Note: Valencia oranges had the least amount of flavones/flavanoids in general)
- Commercial orange juices present a similar composition to freshly squeezed ones, with the
appearance of some unexpected compounds. Naringin (24, 2.13 mg/100 mL) and diosmin (43, 3.46
mg/100 mL) hint at the possibility that some of the samples analyzed are not pure orange juices [75].
Diosmin is typically found in lemon juice, whereas naringin and naringenin (2, 0.8 mg/100 mL) are
components typical of grapefruit juice and sour oranges like mandarins.
So the fact commercial juice contains more naringin/naringenin could mean:
A. commercial juice uses a blend of sweet and sour oranges (Ooghe et al. [75] optimized a method to detect the addition of as little as 2% of sour orange juice to commercial sweet orange juice, by measuring the
amount of naringin and neohesperidin.)
B. the commercial "flavor packs" contain juice from grapefruit, mandarins or they may contain oil from peels (flavedo) which contain a variety of flavanoids
So now I'm questioning whether the fresh squeezed orange juice I'm drinking is as beneficial as the store bought orange juice.
What OJ are you drinking and what effects are you noticing pro or con?