Fruit juice is linked with reduced risk of cancer, improved markers of heart health and cognitive decline, and increased antioxidant activity, according to the study published on Monday by the American Association for the Advancement of Science (AAAS).
These protective health benefits are similar to those of whole fruits, said the study, conducted by researchers at the University of California. The researchers came to the conclusion after summarizing recent research data on the potential benefits of fruit juice. The review included a range of study types, from in vitro to clinical trials (60 papers total), all published in 2005 or later.
Among the fruit juices included in the review, consumption of apple, citrus, cranberry, grape, and pomegranate juices all showed beneficial effects. Markers of improved health ranged from reductions in urinary tract infections (cranberry) to improvements in age-related cognitive decline (grape and apple) to reduced risk of prostate (pomegranate) and respiratory and digestive (orange, grapefruit) cancers. Additionally, intake of all juices was linked to heightened antioxidant activity.
"While it is universally accepted that fruit and vegetable intake is protective, there is not a clear consensus about the benefits of consuming the juices that are extracted from them," said study lead author Dianne Hyson, PhD.
An analysis of the scientific evidence suggests that 100 percent fruit juices retain important bio-active components that may promote good health and aid in disease prevention.
