Postprandial effect of fresh and processed orange juice on the glucose metabolism, antioxidant activity and prospective food intake

Autor(es)

de Paiva, Aline ^[1] ; Goncalves, Danielle ^[1] ; Ferreira, Paula ^[1] ; Baldwin, Elizabeth ^[2] ; Cesar, Thais ^[1]

Afiliação do(s) autor(es)

^[1] Sao Paulo State Univ UNESP, Sch Pharmaceut Sci, Food & Nutr Dept, Rodovia Araraquara Jau Km 1, BR-14801902 Araraquara, SP - Brazil

^[2] ARS, US Hort Res Lab, USDA, 2001 South Rock Rd, Ft Pierce, FL 34945 - USA

• Tipo de documento: Artigo Científico
• Fonte: Journal of Functional Foods; v. 52, p. 302-309, JAN 2019.
• Citações Web of Science: 0

Resumo

The impact of fresh squeezed orange juice (fresh OJ) and processed orange juice (processed OJ) on blood glucose and insulin was investigated. Prospective food intake and the short-term antioxidant effect were measured. Adult men and women (n = 36), lean and obese, were challenged on three different occasions with a dose of fresh OJ, processed OJ and a control drink (isocaloric sugar/acid-matched control orange-flavored drink). In lean individuals, the blood glucose was 11% lower after fresh OJ and 5% lower after processed OJ, whereas in obese individuals blood glucose fell 13% after 60 min of processed and fresh OJ compared to the control drink. Similarly, intake of both types of OJ decreased prospective food intake, but increased the antioxidant status of the blood. In conclusion, both types of OJ reduced blood glucose and short-term food intake, while increasing antioxidant status; however, lean subjects had better metabolic responses to OJ than obese subjects. (AU)

• Processo FAPESP: 12/14641-5 - Saciedade e consumo alimentar após ingestão de suco de laranja por indivíduos normais e com sobrepeso
• Beneficiário: Thais Borges Cesar
• Modalidade de apoio: Auxílio à Pesquisa - Regular