100% orange juice could help reduce inflammation, according to data from 21 studies

A study published in the journal Advances in Nutrition suggests including 100% orange juice in the diet could help keep inflammation in check.

The authors’ scoping review included 21 studies involving 307 healthy participants and 327 at risk for chronic diseases. In a systematic review of 16 studies, the authors then measured six common markers of inflammation and oxidative stress, including high-sensitivity CRP (hs-CRP), IL-6, and malondialdehyde (MDA). Finally, they analysed the size of the effect of 100% orange juice consumption on the inflammatory markers, high sensitivity CRP, IL-6, and MDA in 10 studies.

Their findings showed that, after drinking 100% orange juice, both healthy participants and those at risk of chronic diseases, had significantly lower concentrations of IL-6 in their blood.

While the results of the analysis for CRP and MDA were not statistically significant, blood levels of these inflammatory markers were still found to be lower after orange juice consumption.

In their concluding remarks, the authors said their study results suggest that consuming 100% orange may provide beneficial effects for a range of inflammatory and oxidative stress markers. In particular, it could reduce levels of the markers high-sensitivity CRP and IL-6 over time in some groups of people.

Reference

Cara et al. Effects of 100% Orange Juice on Markers of Inflammation and Oxidation in Healthy and At-Risk Adult Populations: A Scoping Review, Systematic Review, and Meta-analysis. Advances in Nutrition. (2021). https://doi.org/10.1093/advances/nmab101