Present in Brazilians’ dietary routine, orange juice has also gained prominence in scientific research for its potential benefits to heart health. A recent study, published in the journal Molecular Nutrition & Food Research, indicates that regular consumption of the drink can contribute to controlling blood pressure and exerting anti-inflammatory effects.
The research was conducted at the Food Research Center of the University of São Paulo (FoRC-USP), in partnership with the State University of North Carolina, in the United States, and with support from the São Paulo State Research Support Foundation (Fapesp). The work was led by professors Franco Lajolo and Neuza Hassimotto.
The study followed 85 adults who consumed 500 milliliters of pasteurized orange juice daily for two months. Exams carried out at the beginning of the research and after 30 and 60 days evaluated indicators such as cholesterol, blood glucose, inflammatory markers, blood pressure and percentage of body fat. According to the researchers, there was an improvement in all the parameters analyzed.
According to Neuza Hassimotto, the results suggest that compounds present in orange favor endothelial function, related to the elasticity of blood vessels. To investigate the mechanisms involved, scientists analyzed gene expression using a sequencing technique known as transcriptomic analysis. “We observed the modulation of several genes linked to the regulation of blood pressure, in addition to inflammatory processes and oxidative stress”, said the researcher to Agência Einstein.
In addition to vitamin C, traditionally associated with the fruit, orange contains other components with a protective effect. Among them are minerals such as potassium, fiber and bioactive compounds, such as carotenoids and flavonoids. Within this group, hesperidin, found almost exclusively in citrus fruits, is identified as one of the main responsible for improving blood pressure. Another flavonoid present, narirutin, has recognized antioxidant action.
Flavonoids also act to reduce inflammatory processes and cardiometabolic risk factors. In nature, these substances function as plant defense mechanisms against adverse environmental conditions.
Originally from tropical regions of Asia, the orange was introduced to Brazil by the Portuguese and adapted to the country’s climate and soil. Today, varieties such as pear orange, bahia, seleta and lime are among the most consumed. Because it is accessible and versatile, the fruit can be included in the daily diet in different ways, whether fresh or in the form of juice.
Experts recommend consuming the fruit with the pomace and avoiding straining the juice, to preserve the fiber, which helps intestinal function. There is also no need to sweeten the drink, as oranges contain natural sugars. According to researchers, the presence of fiber, vitamins and bioactive compounds helps to reduce the speed of absorption of these sugars in the body.
Despite the benefits observed, the authors emphasize that consumption should be moderate and integrated into a healthy lifestyle, which includes a balanced diet, regular physical activity and good sleeping habits.
*With Einstein Agency