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Orange Juice Delivers Far More Bioaccessible Nutrients Than The Fruit Itself

January 21, 2015: 12:00 AM EST
German researchers who compared the amounts and bioavailability of nutrients in oranges and processed orange juice found that the juice might actually be better for you. True, the production of pasteurized orange juice slightly lowers the levels of carotenoids, flavonoids and vitamin C. But it significantly boosts bioaccessibility (the ability of the body to absorb and use the nutrients.) In fact, though juicing oranges dramatically cuts flavonoids, the nutrients that are left are much more bioaccessible than those in orange segments.
Julian K. Aschoff et al., "In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis(L.) Osbeck]. ", Journal of Agricultural and Food Chemistry, January 21, 2015, © American Chemical Society
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