Juices Deliver A Key Anti-Aging Compound

The antioxidant activity of citrus juices and other foods is undervalued. Jose Angel Rufian Henares, from the University of Granada (Spain), and colleagues assessed natural orange, mandarin, lemon and grapefruit juices, to ascertain their antioxidant capacity via a technique known as the global antioxidant response (GAR), which includes an in vitro simulation of the gastrointestinal digestion that occurs in our body, while factoring in an otherwise overlooked antioxidant capacity present in the solid fraction.  The team observed that in the case of orange juice, the GAR value was 2.3 mmol Trolox/L – which represents a tenfold increase in the antioxidant capacity of orange juice, as compared to previous measurement methods.  The study authors submit that these findings may help to better classify juices according to their natural and storage conditions, ultimately to ensure that the correct raw materials and sterilization and pasteurization processes are used.