Hesperidin: 100% orange juice beyond vitamin C

An IPSOS survey1 with 2,099 European healthcare professionals (HCPs) revealed significant misconceptions about 100% orange juice, leading to an underestimation of its nutritional value. See below what’s fact and what’s fiction when it comes to the nutrient matrix in a glass of 100% orange juice.

60% of Europe’s healthcare professionals were unaware that 100% fruit juices contain polyphenols. 1

100% orange juice delivers more hesperidin than vitamin C. According to data from SGF5 , 100 mL typically provides 52 mg of hesperidin, or 78 mg per 150 mL serving.

In terms of packaged versus freshly squeezed orange juice, around 3 times more hesperidin appears in plasma after a recommended intake of packaged 100% orange juice – which has a richer hesperidin content due to a more e_x001f_ icient juicing process.2

Hesperidin is more resistant to degradation by oxygen level or temperature. At 4 degrees Celsius, after 6 months, loss of hesperidin is 2%. 6

Studies show that hesperidin exhibits antiinflammatory3 characteristics and can impact positively on human microvascular function (elasticity and tone of blood vessels).4

100% orange juice also contains folate (helps normal psychological function and the immune system) and potassium (supports the maintenance of normal blood pressure).7

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[1] Ruxton C (2018)

What do Europe’s health professionals think about fruit juice? CN Focus 10: 36-38.

[2] Silveira JQ et al. (2014)

Pharmacokinetics of flavanone glycosides after ingestion of single doses of fresh-squeezed orange juice versus commercially processed orange juice in healthy humans. J Agric Food Chem 62: 12576-84.

[3] Rocha DMUP et al. (2017)

Orange juice modulates proinflammatory cytokines after high-fat saturated meal consumption. Food Funct 8: 4396-4403.

[4] Morand C et al. (2011)

Hesperidin contributes to the vascular protective e ects of orange juice: a randomized crossover study in healthy volunteers. Am J Clin Nutr 93: 73–80.

[5] Data provided by SGF International (2018).

[6] Agcam E et al. (2014)

Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurization. Food Chemistry 143: 354-361.