Does orange juice lose vitamin C?
During the months of autumn and winter it is very common for the consumption of oranges, not only because they are a seasonal fruit that can be found especially in supermarkets and markets from September or October, but because it increases the consumption of natural orange juice for its high content of vitamin C. On the other hand, it stands out for its richness in antioxidants, thanks to the presence of a total of 60 types of flavonoids and 170 phytochemicals, ideal in the prevention of serious diseases such as cancer, osteoporosis, asthma and to reduce inflammation.
Some time ago we wondered why it is good to take orange juice daily, and among its most important properties we discovered that it helps us to recover better and faster when we are cold or colds, helps us to control high cholesterol levels , it is useful to control blood pressure (suitable especially when there is high blood pressure), and helps in the prevention of cardiovascular diseases by improving the circulation of our blood.
If you take orange juice regularly, it is quite possible that at some point you have a doubt that, in short, we have always done at some other occasion: Does orange juice lose vitamin C when we do not take it freshly squeezed?. In fact, it is quite common that we always tend to drink orange juice quickly as we have squeezed the oranges, so that we can enjoy all their vitamin C without losing essential nutrients.
However, did you know that, in reality, the orange juice does not lose vitamin C although we do not drink it when we have squeezed it? According to a review published recently in the Spanish Journal of Human Nutrition and Dietetics, "To produce a significant decrease in vitamin C, we must resort to extreme conditions, such as heating orange juice to 120º C" so that this essential nutrient diminishes or disappears. According to scholars, "Vitamin C is preserved in perfect condition for up to 12 hours", although it is true, yes, that the taste itself can become much more bitter and acidic.
Image | Caitlin Regan