Wednesday 4th May 2005

For immediate release

Oranges for a fit youth and ripe old age

Your morning orange juice may be so routine you think little of it, but Norwich scientists want to think about it for you. The Institute of Food Research (IFR) is looking for volunteers aged 20 to 80 to help understand the effects of age on how our bodies derive goodness from oranges.

Just as a fruit ripens and reaches its prime for eating, our bodies undergo changes that may influence how we absorb beneficial compounds from fruits and vegetables. As we age we may need to eat more or less to derive the same benefits, as our ability to get the most from fruits and vegetables either matures or fades.

Oranges contain plant chemicals called polyphenols, which are thought to help protect our bodies against chronic diseases such as heart disease and cancer. The effects of age on how we process polyphenols has never been studied before so there is no information available for relevant dietary advice.

When we eat an orange or drink orange juice, the beneficial compounds such as polyphenols are absorbed as part of the digestive process. How well we absorb them is a measure of their “bioavailability”. This checks the amount absorbed from the gut and actually reaching the blood. This study will investigate the bioavailability of polyphenols in individuals of different ages.

If you would like to volunteer for this pioneering study funded by the Food Standards Agency (FSA), please call Wendy Hollands or Gary Brett on 01603 255051. You can also email Wendy or Gary: wendy.hollands@ifr.ac.uk or gary.brett@ifr.ac.uk

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Notes to editors

• Please contact Zoe Dunford for more editorial information including high resolution .tif files of oranges: 01603 255111 / 07768 164185 zoe.dunford@ifr.ac.uk However please quote phone number above as contact for potential volunteers.
• The mission of the Institute of Food Research (www.ifr.ac.uk) is to carry out independent basic, and strategic research on food safety, quality, nutrition and health. It is a company limited by guarantee, with charitable status, grant aided by the Biotechnology and Biological Sciences Research Council (BBSRC).

The information and images contained within these pages are © Institute of Food Research unless otherwise stated. Information may be downloaded for educational and research purposes as long as the source is clearly credited.