Orange juice flavonoids (high in VioVI) may protect against bad effects of high fat meals

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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Blood Orange Juice Inhibits Fat Accumulation

According to a study published by the International Journal of Obesity, blood orange juice inhibits fat accumulation in mice. The objective of the study was to analyze the effect of the juice obtained from two varieties of sweet oranges: Moro (a blood orange) and Navelina (a blond orange), on fat accumulation in mice.

Results: Dietary supplementation of blood orange juice, but not the blond orange juice significantly reduced body weight gain and fat accumulation regardless of the increased energy intake because of sugar content. Findings suggest that multiple components present in the blood orange juice might act synergistically to inhibit fat accumulation.

Details of the study can be found by clicking here