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Phytochemicals and Health Benefits of Sweet Orange Fruit and Juice: A Comparative Summary and Reflection on Last Decade of Research

文献类型： 外文期刊

作者： Wang, Kewen;Gao, Fuqing;Li, Fukai;Liu, Fengxia;Zhang, Nan;Zhang, Xinglian;Xu, Lei;Liao, Xiaojun;Xu, Zhenzhen

作者机构：

关键词： Citrus sinensis;orange juice;phytochemicals;bioactivity;health benefits

期刊名称： FOOD REVIEWS INTERNATIONAL

ISSN： 8755-9129

年卷期： 2025 年

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Sweet orange fruit and juice have long been recognized for their phytochemical value and health-promoting properties. This review aims to provide a comprehensive overview and analysis of the research conducted over the past decade on the phytochemical composition and potential health benefits of sweet orange fruit and juice. Firstly, the known phytochemicals were summarized and categorized into phenolics, terpenes, terpenoids, N-containing compounds, and carboxylic acids. Furthermore, information on the health benefits of orange fruit and juice was considered from different perspectives: whole foods as well as phytochemical extracts and highly purified phytochemical standards. These benefits encompass antioxidant and anti-inflammatory activities, improving gut microbiota, aiding weight management, maintaining healthy blood lipid, glucose, and pressure levels, and improving global cognitive function. There's no denying that dietary guidelines often deal with orange juice inconsistently because it represents a source of free sugars. Still, we propose an idea to address this issue: assigning equal significance to the consumption of orange juice and orange fruit in term of phytochemical composition and potential healthy benefit, and further research is required to ascertain the viability of this idea.

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