HDL-cholesterol-raising effect of orange juice in subjects with hypercholesterolemia

Authors

E. M. Kurowska, Western University
J. D. Spence, Western UniversityFollow
J. Jordan, Western University
S. Wetmore, Western University
D. J. Freeman, Western University
L. A. Piche, Western University
P. Serratore, Western University

Document Type

Article

Publication Date

1-1-2000

Journal

American Journal of Clinical Nutrition

Volume

72

Issue

5

First Page

1095

Last Page

1100

URL with Digital Object Identifier

10.1093/ajcn/72.5.1095

Abstract

Background: Orange juice - a rich source of vitamin C, folate, and flavonoids such as hesperidin - induces hypocholesterolemic responses in animals. Objective: We determined whether orange juice beneficially altered blood lipids in subjects with moderate hypercholesterolemia. Design: The sample consisted of 16 healthy men and 9 healthy women with elevated plasma total and LDL-cholesterol and normal plasma triacylglycerol concentrations. Participants incorporated 1, 2, or 3 cups (250 mL each) of orange juice sequentially into their diets, each dose over a period of 4 wk. This was followed by a 5-wk washout period. Plasma lipid, folate, homocyst(e)ine, and vitamin C (a compliance marker) concentrations were measured at baseline, after each treatment, and after the washout period. Results: Consumption of 750 mL but not of 250 or 500 mL orange juice daily increased HDL-cholesterol concentrations by 21% (P < 0.001), triacylglycerol concentrations by 30% (from 1.56 ± 0.72 to 2.03 ± 0.91 mmol/L; P < 0.02), and folate concentrations by 18% (P < 0.01); decreased the LDL-HDL cholesterol ratio by 16% (P < 0.005); and did not affect homocyst(e)ine concentrations. Plasma vitamin C concentrations increased significantly during each dietary period (2.1, 3.1, and 3.8 times, respectively). Conclusions: Orange juice (750 mL/d) improved blood lipid profiles in hypercholesterolemic subjects, confirming recommendations to consume ≥5-10 servings of fruit and vegetables daily.