Hostname: page-component-cb9f654ff-w5vf4 Total loading time: 0 Render date: 2025-08-08T16:42:14.848Z Has data issue: false hasContentIssue false
  • English
  • Français

Consumption of ‘Moro’ and ‘Pera’ orange juices does not increase glycaemic and insulinaemic responses to other foods in adults

Published online by Cambridge University Press:  17 March 2025

Eliana Bistriche Giuntini ,
Layanne Nascimento Fraga Open the ORCID record for Layanne Nascimento Fraga [Opens in a new window] ,
Isabella Araújo Esteves Duarte Open the ORCID record for Isabella Araújo Esteves Duarte [Opens in a new window] ,
Felipe Rebello Lourenço ,
Neuza Mariko Aymoto Hassimotto Open the ORCID record for Neuza Mariko Aymoto Hassimotto [Opens in a new window]  and
Franco Maria Lajolo
Eliana Bistriche Giuntini
Affiliation:
Food Research Center (FoRC) and School of Pharmaceutical Sciences, University of São Paulo, 05508-000, São Paulo, SP, Brazil
Layanne Nascimento Fraga
Affiliation:
Food Research Center (FoRC) and School of Pharmaceutical Sciences, University of São Paulo, 05508-000, São Paulo, SP, Brazil Department of Food Science and Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof Lineu Prestes, 580, Bloco 14, 05508-900, São Paulo, SP, Brazil
Isabella Araújo Esteves Duarte
Affiliation:
Food Research Center (FoRC) and School of Pharmaceutical Sciences, University of São Paulo, 05508-000, São Paulo, SP, Brazil Department of Food Science and Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof Lineu Prestes, 580, Bloco 14, 05508-900, São Paulo, SP, Brazil
Felipe Rebello Lourenço
Affiliation:
Department of Pharmacy, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof Lineu Prestes, 580, Bloco 14, 05508-900, São Paulo, SP, Brazil
Neuza Mariko Aymoto Hassimotto*
Affiliation:
Food Research Center (FoRC) and School of Pharmaceutical Sciences, University of São Paulo, 05508-000, São Paulo, SP, Brazil Department of Food Science and Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof Lineu Prestes, 580, Bloco 14, 05508-900, São Paulo, SP, Brazil
Franco Maria Lajolo
Affiliation:
Food Research Center (FoRC) and School of Pharmaceutical Sciences, University of São Paulo, 05508-000, São Paulo, SP, Brazil Department of Food Science and Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof Lineu Prestes, 580, Bloco 14, 05508-900, São Paulo, SP, Brazil
*
Corresponding author: Neuza Mariko Aymoto Hassimotto; Email: aymoto@usp.br
Get access Rights & Permissions [Opens in a new window]

Abstract

There has been concern regarding the consumption of fruit juices because of the high levels of naturally occurring sugars they contain, which could rapidly elevate glycaemic response and increase the risk of cardiometabolic diseases. We conducted two trials in which each volunteer ingested (1) white bread with 200 ml of two types of orange juice (OJ) prepared from ‘Moro’ and ‘Pera’ varieties (MOJ and POJ) – the former containing anthocyanins – and the same juices alone; and (2) 200 ml of POJ or MOJ followed by a sandwich made with white bread, plus light cheese or butter, and also the same juices alone. Capillary blood was collected over 120 min, and glucose and insulin levels were analysed. In the cross-over clinical design with healthy volunteers, we observed that both OJ does not increase blood glucose and insulin, even when co-consumed with other typical breakfast foods in Brazil. In conclusion, OJ does not elevate postprandial glycaemic responses to the meal while providing additional sugars and nutrients.

Keywords

Postprandial glycaemic responseOrange juice varietiesGlycaemic responseInsulin response

Information

Type
Research Article
Information
British Journal of Nutrition , Volume 133 , Issue 7 , 14 April 2025 , pp. 926 - 933
Check for updates
Copyright
© The Author(s), 2025. Published by Cambridge University Press on behalf of The Nutrition Society

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

World Health Organization (1998) Carbohydrates in human nutrition. Report of a Joint FAO/WHO Expert Consultation. FAO Food Nutr Pap 66, 1–140.Google Scholar
Li, L, Jin, N, Ji, K, et al. (2022) Does chronic consumption of orange juice improve cardiovascular risk factors in overweight and obese adults? A systematic review and meta-analysis of randomized controlled trials. Food Funct 13, 11945–11953.CrossRefGoogle ScholarPubMed
Becerra-Tomás, N, Paz-Graniel, I, Tresserra-Rimbau, A, et al. (2021) Fruit consumption and cardiometabolic risk in the PREDIMED-plus study: a cross-sectional analysis. Nutr Metab Cardiovasc Dis 31, 1702–1713.CrossRefGoogle ScholarPubMed
Auerbach, BJ, Dibey, S, Vallila-Buchman, P, et al. (2018) Review of 100 % fruit juice and chronic health conditions: implications for sugar-sweetened beverage policy. Adv Nutr 9, 78–85.CrossRefGoogle ScholarPubMed
Carnauba, RA, Sarti, FM, Hassimotto, NMA, et al. (2023) Estimated polyphenol intake and major food sources of the Brazilian population: changes between 2008–2009 and 2017–2018. Br J Nutr 14, 147–154.CrossRefGoogle Scholar
Carnauba, RA, Sarti, FM, Hassimotto, NMA, et al. (2024) 100 % orange juice consumption is associated with socioeconomic status, improved nutrient adequacy, and higher bioactive compounds intake: results from Brazilian National Dietary Survey 2017–2018. J Am Nutr Assoc 43, 498–504.Google ScholarPubMed
Godos, J, Marventano, S, Mistretta, A, et al. (2017) Dietary sources of polyphenols in the Mediterranean healthy Eating, Aging and Lifestyle (MEAL) study cohort. Int J Food Sci Nutr 68, 750–756.CrossRefGoogle ScholarPubMed
Huang, Q, Braffett, BH, Simmens, SJ, et al. (2020) Dietary polyphenol intake in US adults and 10-year trends: 2007–2016. J Acad Nutr Diet 120, 1821–1833.CrossRefGoogle ScholarPubMed
Fraga, LN, Coutinho, CP, Rozenbaum, AC, et al. (2021) Blood pressure and body fat % reduction is mainly related to flavanone phase II conjugates and minor extension by phenolic acid after long-term intake of orange juice. Food Funct 12, 11278–11289.CrossRefGoogle ScholarPubMed
Pla-Pagà, L, Valls, RM, Pedret, A, et al. (2021) Effect of the consumption of hesperidin in orange juice on the transcriptomic profile of subjects with elevated blood pressure and stage 1 hypertension: a randomized controlled trial (CITRUS study). Clinic Nutr 40, 5812–5822.CrossRefGoogle ScholarPubMed
de Santana, AA, Tobaruela, EC, dos Santos, KG, et al. (2022) ‘Pera’ orange and ‘Moro’ blood orange juice improves oxidative stress and inflammatory response biomarkers and modulates the gut microbiota of individuals with insulin resistance and different obesity classes. Obesities 2, 389–412.CrossRefGoogle Scholar
Motallaei, M, Ramezani-Jolfaie, N, Mohammadi, M, et al. (2021) Effects of orange juice intake on cardiovascular risk factors: a systematic review and meta-analysis of randomized controlled clinical trials. Phytother Res 35, 5427–5439.CrossRefGoogle ScholarPubMed
Visvanathan, R & Williamson, G (2021) Effect of citrus fruit and juice consumption on risk of developing type 2 diabetes: evidence on polyphenols from epidemiological and intervention studies. Trends Food Sci Techol 115, 133–146.CrossRefGoogle Scholar
Büsing, F, Hägele, FA, Nas, A, et al. (2019) High intake of orange juice and cola differently affects metabolic risk in healthy subjects. Clinic Nutr 38, 812–819.CrossRefGoogle ScholarPubMed
Lima, ACD, Cecatti, C, Fidélix, MP, et al. (2019) Effect of daily consumption of orange juice on the levels of blood glucose, lipids, and gut microbiota metabolites: controlled clinical trials. J Med Food 22, 202–210.CrossRefGoogle ScholarPubMed
Anacleto, SL, Milenkovic, D, Kroon, PA, et al. (2020) Citrus flavanone metabolites protect pancreatic-β cells under oxidative stress induced by cholesterol. Food Funct 11, 8612–8624.CrossRefGoogle ScholarPubMed
Fraga, LN, Milenkovic, D, Anacleto, SL, et al. (2023) Citrus flavanone metabolites significantly modulate global proteomic profile in pancreatic β-cells under high-glucose-induced metabolic stress. Biochim Biophys Acta Proteins Proteom 1871, 140898.CrossRefGoogle ScholarPubMed
Capetini, VC, Quintanilha, BJ, de Oliveira, DC, et al. (2023) Blood orange juice intake modulates plasma and PBMC microRNA expression in overweight and insulin-resistant women: impact on MAPK and NFκB signaling pathways. J Nutr Biochem 112, 109240.CrossRefGoogle ScholarPubMed
Quintanilha, BJ, Chaves, DFS, Brasili, E, et al. (2022) Ingestion of orange juice prevents hyperglycemia and increases plasma miR-375 expression. Clin Nutr ESPEN 47, 240–245.CrossRefGoogle ScholarPubMed
Santos, KGD, Yoshinaga, MY, Glezer, I, et al. (2022) Orange juice intake by obese and insulin-resistant subjects lowers specific plasma triglycerides: a randomized clinical trial. Clin Nutr ESPEN 51, 336–344.CrossRefGoogle ScholarPubMed
Li, J, Janle, E & Campbell, WW (2017) Postprandial glycemic and insulinemic responses to common breakfast beverages consumed with a standard meal in adults who are overweight and obese. Nutrients 9, 32.CrossRefGoogle ScholarPubMed
Chaves, DFS, Carvalho, PC, Brasili, E, et al. (2017) Proteomic analysis of peripheral blood mononuclear cells after a high-fat, high-carbohydrate meal with orange juice. J Proteome Res 16, 4086–4092.CrossRefGoogle ScholarPubMed
Kerimi, A, Gauer, JS, Crabbe, S, et al. (2019) Effect of the flavonoid hesperidin on glucose and fructose transport, sucrase activity and glycaemic response to orange juice in a crossover trial on healthy volunteers. Br J Nutr 121, 782–792.CrossRefGoogle Scholar
Ćorković, I, Gašo-Sokač, D, Pichler, A, et al. (2022) Dietary polyphenols as natural inhibitors of α-amylase and α-glucosidase. Life (Basel 12, 1692.Google ScholarPubMed
Coe, S & Ryan, L (2016) Impact of polyphenol-rich sources on acute postprandial glycaemia: a systematic review. J Nutr Sci 5, e24.CrossRefGoogle ScholarPubMed
Carmona, L, Alquézar, B, Marques, VV, et al. (2017) Anthocyanin biosynthesis and accumulation in blood oranges during postharvest storage at different low temperatures. Food Chem 237, 7–14.CrossRefGoogle ScholarPubMed
Brouns, F, Bjorck, I, Frayn, KN, et al. (2005) Glycaemic index methodology. Nutr Res Rev 18, 145–171.CrossRefGoogle ScholarPubMed
International Organization for Standardization (2010) Food Products Determination of the Glycaemic Index (GI) and Recommendation for Food Classification. ISO 26642. https://www.iso.org/standard/43633.html (accessed January 2024).Google Scholar
Brasil. Ministério da Saúde. Agência Nacional de Vigilância Sanitária (2020) Instrução Normativa - IN N° 75. Estabelece os requisitos técnicos para declaração da rotulagem nutricional nos alimentos embalados (Establishes the Technical Requirements for Declaring Nutritional Labeling on Packaged Foods). –––https://www.anvisa.gov.br/7d74fe2d-e187–4136–9fa2–36a8dcfc0f8f (accessed January 2024).Google Scholar
Eckstein, ML, Brockfeld, A, Haupt, S, et al. (2021) Acute metabolic responses to glucose and fructose supplementation in healthy individuals: a double-blind randomized crossover placebo-controlled trial. Nutrients 13, 4095.CrossRefGoogle ScholarPubMed
Lê, KA & Tappy, L (2006) Metabolic effects of fructose. Curr Opin Clin Nutr Metab Care 9, 469–475.Google ScholarPubMed
Sarda, FAH & Giuntini, EB (2023) Carbohydrates for glycemic control: functional and microbiome aspects. Curr Opin Clin Nutr Metab Care 26, 341–346.Google Scholar
Giuntini, EB, Sardá, FAH & de Menezes, EW (2022) The effects of soluble dietary fibers on glycemic response: an overview and futures perspectives. Foods (Basel) 11, 3934.Google ScholarPubMed
Guzman, G, Xiao, D, Liska, D, et al. (2021) Addition of orange pomace attenuates the acute glycemic response to orange juice in healthy adults. J Nutr 151, 1436–1442.CrossRefGoogle ScholarPubMed
Wang, L, Yang, H, Huang, H, et al. (2019) Inulin-type fructans supplementation improves glycemic control for the prediabetes and type 2 diabetes populations: results from a GRADE-assessed systematic review and dose-response meta-analysis of 33 randomized controlled trials. J Transl Med 17, 410.CrossRefGoogle ScholarPubMed
Cassidy, YM, McSorley, EM & Allsopp, PJ (2018) Effect of soluble dietary fibre on postprandial blood glucose response and its potential as a functional food ingredient. J Funct Foods 46, 423–439.CrossRefGoogle Scholar
Silva, FM, Kramer, CK, de Almeida, JC, et al. (2013) Fiber intake and glycemic control in patients with type 2 diabetes mellitus: a systematic review with meta-analysis of randomized controlled trials. Nutr Rev 71, 790–801.CrossRefGoogle ScholarPubMed
World Health Organization/Food and Agriculture Organization (WHO/FAO) (2003) Diet, Nutrition and the Prevention of Chronic Diseases. WHO Technical Report Series no 916. Geneva: WHO.Google Scholar
Freitas, D & Feunteun, LS (2018) Acid induced reduction of the glycaemic response to starch-rich foods: the salivary α-amylase inhibition hypothesis. Food Funct 9, 5096–5102.CrossRefGoogle ScholarPubMed
Freitas, D, Boué, F, Benallaoua, M, et al. (2021) Lemon juice, but not tea, reduces the glycemic response to bread in healthy volunteers: a randomized crossover trial. Eur J Nutr 60, 113–122.CrossRefGoogle Scholar
Freitas, D & Feunteun, LS (2019) Inhibitory effect of black tea, lemon juice, and other beverages on salivary and pancreatic amylases: what impact on bread starch digestion? A dynamic in vitro study. Food Chem 297, 124885.CrossRefGoogle ScholarPubMed
Kerimi, A, Nyambe-Silavwe, H, Gauer, JS, et al. (2017) Pomegranate juice, but not an extract, confers a lower glycemic response on a high-glycemic index food: randomized, crossover, controlled trials in healthy subjects. Am J Clin Nutr 106, 1384–1393.CrossRefGoogle Scholar
Sun, L & Miao, M (2020) Dietary polyphenols modulate starch digestion and glycaemic level: a review. Crit Rev Food Sci Nutr 60, 541–555.CrossRefGoogle ScholarPubMed
Xiao, J, Ni, X, Kai, G, et al. (2013) A review on structure-activity relationship of dietary polyphenols inhibiting α-amylase. Crit Rev Food Sci Nutr 53, 497–506.CrossRefGoogle ScholarPubMed
Hanhineva, K, Törrönen, R, Bondia-Pons, I, et al. (2010) Impact of dietary polyphenols on carbohydrate metabolism. Int J Mol Sci 11, 1365–1402.CrossRefGoogle ScholarPubMed
Villa-Rodriguez, JA, Aydin, E, Gauer, JS, et al. (2017) Green and chamomile teas, but not acarbose, attenuate glucose and fructose transport via inhibition of GLUT2 and GLUT5. Mol Nutr Food Res 61, 1700566.CrossRefGoogle Scholar
Williamson, G (2013) Possible effects of dietary polyphenols on sugar absorption and digestion. Mol Nutr Food Res 57, 48–57.CrossRefGoogle ScholarPubMed
Williamson, G (2022) Effects of polyphenols on glucose-induced metabolic changes in healthy human subjects and on glucose transporters. Mol Nutr Food Res 66, e2101113.CrossRefGoogle ScholarPubMed
Gong, Y, Qin, XY, Zhai, YY, et al. (2017) Inhibitory effect of hesperetin on α-glucosidase: molecular dynamics simulation integrating inhibition kinetics. Int J Biol Macromol 101, 32–39.CrossRefGoogle ScholarPubMed
Liu, JL, Kong, YC, Miao, JY, et al. (2020) Spectroscopy and molecular docking analysis reveal structural specificity of flavonoids in the inhibition of α-glucosidase activity. Int J Biol Macromol 152, 981–989.CrossRefGoogle ScholarPubMed
Sahnoun, M, Trabelsi, S & Bejar, S (2017) Citrus flavonoids collectively dominate the α-amylase and α-glucosidase inhibitions. Biologia 72, 764–773.CrossRefGoogle Scholar
Wiese, S, Gärtner, S, Rawel, HM, et al. (2009) Protein interactions with cyanidin-3-glucoside and its influence on α-amylase activity. J Sci Food Agric 89, 33–40.CrossRefGoogle Scholar
Akkarachiyasit, S, Charoenlertkul, P, Yibchok-Anun, S, et al. (2010) Inhibitory activities of cyanidin and its glycosides and synergistic effect with acarbose against intestinal α-glucosidase and pancreatic α-amylase. Int J Mol Sci 11, 3387–3396.CrossRefGoogle ScholarPubMed
Tian, JL, Si, X, Shu, C, et al. (2022) Synergistic effects of combined anthocyanin and metformin treatment for hyperglycemia in vitro and in vivo . J Agric Food Chem 70, 1182–1195.CrossRefGoogle ScholarPubMed
Rizza, RA, Mandarino, LJ & Gerich, JE (1981) Dose-response characteristics for effects of insulin on production and utilization of glucose in man. Am J Physiol 240, E630–E639.Google ScholarPubMed
Wolever, TM, Zurbau, A, Koecher, K, et al. (2024) The effect of adding protein to a carbohydrate meal on postprandial glucose and insulin responses: a systematic review and meta-analysis of acute controlled feeding trials. J Nutr 154, 2640–2654.CrossRefGoogle ScholarPubMed
Sloun, BV, Goossens, GH, Erdos, B, et al. (2020) The impact of amino acids on postprandial glucose and insulin kinetics in humans: a quantitative overview. Nutrients 12, 3211.CrossRefGoogle ScholarPubMed
Karhunen, LJ, Juvonen, KR, Huotari, A, et al. (2008) Effect of protein, fat, carbohydrate and fibre on gastrointestinal peptide release in humans. Regul Pept 149, 70–78.CrossRefGoogle ScholarPubMed
Ang, M, Müller, AS, Wagenlehner, F, et al. (2012) Combining protein and carbohydrate increases postprandial insulin levels but does not improve glucose response in patients with type 2 diabetes. Metabolism 61, 1696–1702.CrossRefGoogle Scholar
Camps, SG, Lim, J, Ishikado, A, et al. (2018) Co-ingestion of rice bran soymilk or plain soymilk with white bread: effects on the glycemic and insulinemic response. Nutrients 10, 449.CrossRefGoogle ScholarPubMed
Röder, PV, Wu, B, Liu, Y, et al. (2016) Pancreatic regulation of glucose homeostasis. Exp Mol Med 48, e219.CrossRefGoogle ScholarPubMed
Meng, H, Matthan, NR, Ausman, LM, et al. (2017) Effect of macronutrients and fiber on postprandial glycemic responses and meal glycemic index and glycemic load value determinations. Am J Clin Nutr 105, 842–853.CrossRefGoogle ScholarPubMed
Tricò, D & Natali, A (2017) Modulation of postprandial glycemic responses by noncarbohydrate nutrients provides novel approaches to the prevention and treatment of type 2 diabetes. Am J Clin Nutr 106, 701–702.CrossRefGoogle Scholar
Papandreou, D, Magriplis, E, Abboud, M, et al. (2019) Consumption of raw orange, 100 % fresh orange juice, and nectar- sweetened orange juice-effects on blood glucose and insulin levels on healthy subjects. Nutrients 11, 2171.CrossRefGoogle ScholarPubMed
Hägele, FA, Büsing, F, Nas, A, et al. (2018) High orange juice consumption with or in-between three meals a day differently affects energy balance in healthy subjects. Nutr Diabetes 8, 1–19.CrossRefGoogle ScholarPubMed