Orange juice ingestion and supplemental vitamin c are equally effective at reducing plasma lipid peroxidation in healthy adult women

Carol Johnston, Candice L. Dancho, Gail M. Strong

Research output: Contribution to journalArticle

36 Scopus citations

Abstract

Objective: To directly examine the contribution of vitamin C to the antioxidant potential of fruits and vegetables, the antioxidant effect of orange juice consumption (8 and 16 fl. oz.) was compared to the antioxidant effect of supplemental vitamin C (dosage equivalent to that supplied by 8 fl. oz. of orange juice). Methods: Subjects (n = 11; 28.6 ± 2.1 years) received each treatment in a 3 × 3 randomized crossover design, and each two-week treatment was preceded by a two-week washout. During the entire trial, subjects restricted fruit and vegetable consumption to ≤3 servings per day except the vitamin C-rich foods (items containing >20 mg/serving), which were restricted to ≤3 servings per week. A fasting blood sample was collected at the end of each washout and each treatment period. Results: Following washouts, plasma vitamin C and lipid peroxidation (plasma TBARS) were similar by treatment group and averaged 25.4 ± 3.6 μmol/L and 3.82 ± 0.10 nmol/mL respectively. Plasma vitamin C concentrations were similar following each treatment period, 37.9 ± 8.1, 45.8 ± 9.4, and 38.3 ± 12.4 μmol/L for the 8 and 16 fl. oz. orange juice treatments and the supplement treatment, respectively. All intervention treatments reduced plasma TBARS as compared to pretreatment values: −47% (p = 0.013), −40% (p = 0.083), and −46% (p = 0.015) for the 8 and 16 fl. oz. orange juice treatments and supplement treatment respectively. Conclusions:These data indicate that the regular consumption of 8 fl. oz. orange juice or supplemental vitamin C (∼70 mg/day) effectively reduced a marker of lipid peroxidation in plasma.

Original languageEnglish (US)
Pages (from-to)519-523
Number of pages5
JournalJournal of the American College of Nutrition
Volume22
Issue number6
DOIs
StatePublished - Dec 1 2003

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Keywords

  • Lipid peroxidation
  • Orange juice
  • Oxidative stress
  • Vitamin C

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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