Satiety and food intake after orange juice consumption by normal and overweight subjects

• Grant number: 12/14641-5
• Support Opportunities: Regular Research Grants
• Duration: October 01, 2012 - September 30, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Thais Borges Cesar
• Grantee: Thais Borges Cesar
• Host Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil

Abstract

Orange juice contains sugars and flavonoids that may influence energy and macronutrient intake and consequently body weight. Although some studies suggest that 100% fruit juices are fully associated with excess weight, other studies show an association with a lower body mass index and eating healthier. Thus, we intend to study the effect of orange juice on satiety and food intake and its influence on body weight. The objective of this project is to evaluate the effect of ingestion of orange juice fresh and processed and pasteurized, on markers of satiety and food intake in individuals with normal weight and overweight. The volunteers, adult men and women, will be submitted to three experimental phase: (1) acute intake of fresh orange juice, (2) orange juice pasteurized and (3) a placebo solution, followed by collection of blood and urine, and subjective evaluation of satiety and food intake for 24 hours. It will be quantified markers of satiety (leptin, adiponectin, ghrelin, glucose and insulin) and citrus flavonoids in the blood serum and urine for each experimental phase. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DE PAIVA, ALINE; GONCALVES, DANIELLE; FERREIRA, PAULA; BALDWIN, ELIZABETH; CESAR, THAIS. Postprandial effect of fresh and processed orange juice on the glucose metabolism, antioxidant activity and prospective food intake. Journal of Functional Foods, v. 52, p. 302-309, JAN 2019. (12/14641-5)