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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
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
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
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