The orange juice combats oxidative stress and free radicals

orange juice combats oxidative stress and free radicalsThe orange juice combats oxidative stress and radical liberiMangiate like pigs, fat and carbohydrates ... Fill up the important thing is that, together, drink a glass of orange juice ... We're kidding, of course. We must eat healthy and correctly, but then at that time was just a little abused, 'then that's - for real this time - the orange juice can help.
The flavonoids in orange juice, indeed, seem to be able to neutralize inflammatory and oxidative stress generated by their own meals high in fat and carbohydrates. In this way prevent the damage caused by free radicals and their damage to the cardiovascular system. Here is what is suggested by a new study by a team of endocrinologists at the University of Buffalo (USA).
The U.S. researchers believe that the powerful effect of orange juice against free radicals is due mainly to two substances: hesperidin and narigenina, two well-known bioflavonoids with antioxidant properties.Free radicals, you know, are liable to cause inflammation of blood vessels and may contribute to risk of stroke and heart attack. Effective action of these oxidizing agents, so it is welcome and desirable.
This study was conducted on 30 people, male and aged between 20 and 40 years and as many women. The participants were all healthy and leading a normal life, following a normal diet.After a first night of fasting participants were randomly assigned to three groups, then was served a breakfast of 900 calories a sandwich made with egg-tat, tat-a sandwich with sausage and a portion of fries. Specifically, the meal contained 81 grams of carbohydrates, 51 grams of fat and 32 grams of protein.The breakfast was accompanied by a glass of orange juice, not concentrated, with 300 calories for the first group, a sugary drink, always 300 calories for the second group, a simple glass of water for those the third group.All participants had 15 minutes of time to finish their breakfast.
For the comparative tests were taken of blood samples before breakfast and another 1 hour, 3 hours and 5 hours after the meal. The analysis has revealed that before breakfast there were significant differences in inflammatory mediators.In contrast, analysis of blood samples taken at the time after a meal showed that the levels of free radicals were increased on average by 62% in the group that drank the water and 47% in the group that drank the sugary drink . At the same time there was an increase in the presence of receptors called "Toll-like" playing a significant role in the development of inflammation, insulin resistance, atherosclerosis, obesity and injury of cardiac cells.All these factors were compared with the results of blood tests in the first group of participants, those who drank the juice s'arancia.Here it is shown that orange juice has prevented a significant increase in free radicals and toll-like receptors and an increase in SOCS-3 of the mediator which is involved nell'insulino resistance.
"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 increase in reactive oxygen species and other inflammatory agents" - said Dr. Husam Ghanim, leader of the study - "This did not happen when participants drank water or a sugary drink with the meal. These problems of inflammation after a meal are important because the resulting high levels of glucose and triglycerides are known to be associated with the development of cardiovascular events, "he added Ghanim.The study was published in the journal "American Journal of Clinical Nutrition."