Flavonoids from orange juice may neutralise the detrimental effects of consuming a high-fat, high-carbohydrate meal, says a new study from the US.
The compounds were found to exert antioxidant activity and reduce the increase in inflammatory markers produced after consuming a fast-food-type meal, researchers from the University at Buffalo report in the American Journal of Clinical Nutrition.
Researchers led by Professor Paresh Dandona linked the apparent benefits of the orange juice to the high content of the flavonoids naringenin and hesperidin.
“Our data show, for the first time to our knowledge, that drinking orange juice with a meal high in fat and carbohydrates prevented the marked increases in reactive oxygen species and other inflammatory agents,” said the first author of the study, Husam Ghanim, PhD
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