Thiamine rich orange juice

Oranges are a treasure trove of nutrients and protective plant compounds, including vitamins, minerals, and antioxidants. Orange juice is a healthy source of thiamine. Eight ounces of orange juice contain 0.223 milligram of thiamine, almost 19 percent of the DRI for males 19 and over and 20 percent of the DRI for females in that age group.

Thiamine is one of the B vitamins. Thiamine is naturally present in some foods or added to some food products.

Thiamine is a vital player in energy metabolism, which means it is involved in the growth, development, and function of cells. Thiamine may also play a role in supporting cognition and nervous system health. 

Thiamine is sometimes called the “anti-stress” vitamin because it supports the body’s ability to function under stressful conditions. Inadequate intake of this vitamin in diet causes dropsy, palpitations and heart failure.

Thiamine acts as an anti-beriberi or antineuritic vitamin. People with beriberi have difficulty standing, walking, and controlling their muscles. This disease was common in the 1800s in Southeast Asian countries when people started eating white “polished” rice instead of brown rice.

Thiamine also acts as an antineuritic which is preventing or relieving inflammation of a nerve.
Thiamine rich orange juice

Vitamin C Content of Orange Juice

Vitamin C Content of Orange Juice
There are many bioactive components present in citrus fruits, including vitamins, ascorbic acid (vitamin C), and folic acid; phytochemicals, flavonoids and limonoids; citric acid and dietary fiber.
The antioxidant capacity of citrus is attributed to vitamin C and flavonoids.

Fresh orange juice (248 mL) is a concentrated source of vitamin C, containing 50% more than a single orange.

Similarly, the antioxidant capacity of fresh orange juice is higher than that of a single orange.

Orange juice processing (pasteurization and storage), however reduces its vitamin C content (frozen reconstituted juice > chilled juice in plastic jugs > chilled juice in cartons), as well as its antioxidant capacity.

Orange juice is the leading dietary source of vitamin C for Americans; hence the consumption of highly processed orange juice may affect Americans’ vitamin C status.

Interestingly, the prevalence of vitamins C deficiency in Americans has increased from 5% to 11-16% during the last 20 year.

Because Americans consumes more fruits and vegetables today than they did 20 years ago, the increased prevalence of vitamin C deficiency is likely a reflection of food choices and perhaps, food processing notably orange juice processing.

As a side note, orange juice is also an important source of folic acid, and similar to vitamin C, folic acid levels in chilled orange juice are reduced 50% compared to fresh orange juice.

However, as of 1998, grain products in the United States have been fortified with folic acid; these foods include enriched flours, breads, rolls, buns, rice and noodle products.
Vitamin C Content of Orange Juice