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

35 Citations (Scopus)

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
StatePublished - Dec 2003

Fingerprint

orange juice
blood lipids
Lipid Peroxidation
Ascorbic Acid
lipid peroxidation
Eating
ascorbic acid
ingestion
antioxidants
thiobarbituric acid-reactive substances
Antioxidants
Therapeutics
Vegetables
Fruit
vegetable consumption
fruit consumption
fasting
pretreatment
vegetables
Cross-Over Studies

Keywords

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

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

Cite this

Orange Juice Ingestion and Supplemental Vitamin C Are Equally Effective at Reducing Plasma Lipid Peroxidation in Healthy Adult Women. / Johnston, Carol; Dancho, Candice L.; Strong, Gail M.

In: Journal of the American College of Nutrition, Vol. 22, No. 6, 12.2003, p. 519-523.

Research output: Contribution to journalArticle

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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.",
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