1. Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides 
Carol S. Johnston, PhD, RD, Joanna C. Hale 
Journal of the American Dietetic Association 
Volume 105, Issue 1, Pages (January 2005)
DOI: /j.jada
Copyright © 2005 American Dietetic Association Terms and Conditions

2. Figure 1
Incremental plasma vitamin C and thiobarbituric acid-reactive substances (TBARS) values after the ingestion of commercially available orange juices, either reconstituted from frozen concentrate or purchased chilled, on day 1 and day 8 of storage at 4°C. Values depict area-under-the-curve computations from 0 to 2 hours after ingestion (mean±standard deviation). Asterisks indicate significant difference from day 1 value (P<.05).
Journal of the American Dietetic Association  , DOI: ( /j.jada )
Copyright © 2005 American Dietetic Association Terms and Conditions

3. Figure 2
Relationship between incremental plasma vitamin C and thiobarbituric acid-reactive substances (TBARS) values after ingestion of orange juice (all treatments combined). Values depict area-under-the-curve computations from 0 to 2 hours after ingestion.
Journal of the American Dietetic Association  , DOI: ( /j.jada )
Copyright © 2005 American Dietetic Association Terms and Conditions