Journal of Undergraduate Research
Keywords
orange phenolic compound consumption, antioxidant capacity, orange sugar, ascorbic acid
College
Life Sciences
Department
Nutrition, Dietetics, and Food Science
Abstract
Recent scientific data has proposed that the oxidation of low density lipoproteins is the leading cause of cardiovascular disease, and thus premature death, in America. These studies have shown that people who consume more fruits and vegetables are less likely to develop cardiovascular disease as well as certain types of cancer (Lee et al., 1991; Hertog et al., 1993; van’t Veer et al., 2000). Because of this alarming statistic, fruits have been more closely scrutinized in recent research in order to understand the exact nutritional benefits that they offer. Primary emphasis has been placed on phenolic compounds found in fruits. These compounds have high antioxidant capacity in vitro, and this activity has shown great potential to protect essential physiological components like DNA, proteins, and lipids from oxidation (van’t Veer et al., 2000). The previous studies have proposed that there is a correlation between the antioxidant capacity of these compounds in vitro and the evidence provided for lowered occurrences of the conditions mentioned earlier.
Recommended Citation
Orgad, Kfir and Parker, Dr. Tory
(2013)
"Orange Phenolic Compound Consumption Increases Serum Antioxidant Capacity Independent of Orange Sugar and Ascorbic Acid,"
Journal of Undergraduate Research: Vol. 2013:
Iss.
1, Article 1381.
Available at:
https://scholarsarchive.byu.edu/jur/vol2013/iss1/1381