The dietary consumption of plant-based foods rich in sulforaphane (SFN) and its precursor, glucoraphanin, contributes to health due to SFN's ability to mitigate inflammation. Based on this premise, the present study aims to demonstrate the capacity of bioaccessible breakdown compounds from glucosinolate (SFN) obtained from a broccoli stalk-based ingredient to prevent parainflammatory syndrome associated with oxidative stress, which is strongly linked with a range of metabolic diseases and ageing. UHPLC-ESI-QqQ-MS/MS-based analysis revealed SFN as the only organosulfur compound at a quantifiable concentration in the bioaccessible fraction (4.32 mg per kg dw, corresponding to 0.072 µg mL-1 of SFN). The assessment of SFN on the in vitro ability to decrease cyclooxygenase-2 (COX-2) concentration and modulate oxidative stress (8-iso-PGF2α) and inflammatory markers (PGF2α and PGE2) evidenced a significant anti-inflammatory capacity, which is, to some extent, independent of the weaker capacity to prevent oxidative stress. This result was further confirmed by implementing a model system, which analysed COX-2 expression and the synthesis of isoprostanoids at decreasing concentrations of SFN, starting at the bioaccessible level. The main results obtained emphasise the value of broccoli stalks as a source of antioxidant and anti-inflammatory compounds at operative concentrations in the intestinal lumen and encourage their consideration as a valuable ingredient for health-promoting co-products.

The present study proposes a methodology to emulate an interventional trial by employing machine-learning (ML) models. A maqui-citrus beverage is used as a case study, exploiting empirical data to assess the performance of multiple ML algorithms, to further build regression models. Those models predicted the effect of consuming the beverage for 60 days, sweetened with different sweeteners, on flavanones and their metabolites and anthocyanin metabolites present in plasma and urine. To guarantee the reliability of the predictions, a comprehensive data analysis and preprocessing was carried out, followed by a hyperparameter tuning using Bayesian optimization. The models were benchmarked, yielding a goodness of fit R2 of approximately 89% and reaching error rates (mean absolute error and root-mean-squared error) of about 2% and 10%, respectively. This study demonstrates the reliability of ML tools in simulating interventional trials, providing results without the need to expose participants to the intervention.

The increasing popularity of fermented beverages, such as kombucha, has prompted the search of alternative ingredients with distinct functional and sensory properties. Orange (Citrus sinensis L. Osbeck) peel, an abundant by-product of the citrus industry, represents a valuable natural source of flavanones associated with multiple health benefits, offering a suitable substrate for fermentation. In this context, the present study proposes the valorisation of this by-product through the development of a new fermented beverage analogous to kombucha, rich in bioactive flavanones. During the fermentation process, variations were observed in physicochemical quality parameters (pH (4.86-2.91), titratable acidity (maximum 0.45% as acetic acid), and total soluble solids (TSS) (6.90-7.05 degrees Brix), as well as in the fermentation metabolites and substrates: sucrose (73.99-45.75 g/L), fructose (0.98-6.87 g/L), glucose (1.60-1.35 g/L), ethanol (0.06-0.24 g/L), and acetic acid (0.45-3.00 g/L). On the other hand, the initial total flavanone content (11.85 mg/100 mL), of which 70% corresponded to hesperidin, decreased during fermentation but then remained stable, reaching a final concentration of 5.72 mg/100 mL. Overall, these results highlight the potential of orange peel by-products for the development of innovative fermented beverages with a high content of bioactive flavanones, which are distinct from conventional tea-based kombucha. Moreover, this strategy represents a potential approach for this citrus waste valorisation, contributing to improved resource efficiency and supporting the transition towards a circular economy.

Inflammatory bowel disease (IBD) arises from dysregulated interactions between the immune system and the intestinal microenvironment. Finding new therapeutic targets could help to develop treatments that attenuate its severity. The present study investigated the immunomodulatory potential of bioaccessible sulforaphane (SFN, 0.100 μg/mL) from broccoli by-products. Interestingly, the main results evidenced that at this physiological concentration, SFN contributed to reducing the secretion of pro-inflammatory interleukins (IL-1β, IL-6, IL-17, IL-18, IL-23, TNF-α) by intestinal epithelium up to ~56%, whereas enhancing anti-inflammatory cytokines (IL-10, IL-4, IL-13) between ~24% and ~71%. These changes adjusted the proportion of CD86+ and CD206+ during macrophage differentiation, associated with the prevention of immune-mediated IBD. In addition, a reduction in the expression of macrophage-dependent pro-inflammatory cytokines and an augmentation of the tolerogenic classes were observed. The combined use of intestinal epithelial (Caco-2) and monocytic (THP-1) cell lines established an in vitro model of the epithelium-macrophage crosstalk, thereby enhancing the physiological relevance of our findings. These results were confirmed using a pure SFN-based model system, which demonstrated SFN's contribution to the anti-inflammatory properties of broccoli stalk and bridged the gap between in vitro findings and potential dietary/therapeutic applications. Thereby, this work demonstrated that dietary SFN contributes to a large extent to the reshaping capacity of the phytochemical burden of broccoli stalks, on the interleukin profile secreted by epithelium and macrophages, as well as the macrophage differentiation, thus supporting the valorisation of broccoli by-products for preventing and managing inflammatory conditions, such as IBD.

Intestinal inflammation entails a multifactorial pathophysiology, frequently treated by using anti-inflammatory drugs with severe side effects. At the same time, bioactive compounds present in plant materials and derived residues could contribute to reducing the use of such medications in terms of dosage and treatment length. Thus, the phytochemicals of winery byproducts, mainly represented by (poly)phenols, display significant anti-inflammatory and antioxidant potential. However, the functionality of bioaccessible fractions remains underexplored. This study uncovers the capacity of bioaccessible (poly)phenols of winery byproducts to modulate inflammatory mediators and secondary oxidative stress (OS). After in vitro simulated digestion, bioaccessible (poly)phenols exhibited significant inhibitory capacity of nitric oxide, interleukin (IL)-6, IL-8, and TNF-α production and prevented OS, lowering reactive oxygen species (ROS) resulting from disturbed cell metabolism while preserving the molecular machinery of cells, involving glutathione, catalase, superoxide dismutase, and glutathione peroxidase. The results retrieved suggested the relevance of specific profiles for efficiently preventing inflammation.

Kombucha is a traditional beverage obtained from the fermentation of sugared tea by a symbiotic culture of bacteria and yeast (SCOBY), whose metabolism contributes significantly to the phytochemical composition and health-promoting properties of the final product. Among the phenolics present, gallic acid stands out as a multifunctional molecule with antioxidant, anti-inflammatory, and cardio-protective activities, making it a compound of growing interest for the development of functional foods, nutraceuticals and cosmetics. While gallic acid in kombucha has typically been attributed to plant-derived precursors, its potential de novo microbial origin has remained largely unexplored. In this work, robust evidence supports that SCOBY can synthesise gallic acid directly from sugars, without the contribution of tea or other plant materials. Metabolomic analyses combined with physicochemical characterisation (pH, ethanol, acetic acid, total soluble solids, sucrose, glucose, and fructose) revealed a linear increase in gallic acid production under standard fermentation conditions, associated with the microbial community’s tolerance to high sugar concentrations and its metabolic capacity to generate bioactive phenolics. This finding highlights a previously unrecognised role of SCOBY as a natural cell factory for gallic acid production. In contrast to metabolic engineering approaches in model microorganisms such as Escherichia coli or Pseudomonas, our study demonstrates that a non-engineered microbial consortium can achieve this transformation simply and sustainably. These results open a novel route for the plant-free biosynthesis of gallic acid with potential applications across the food, cosmetic, and pharmaceutical industries.

Lipophenols, combining phenolic and lipid moieties in a single molecule, are valuable candidates for providing enhanced bioactive properties with therapeutic potential, including anti-inflammatory functions associated with immune-mediated diseases such as intestinal bowel disease (IBD). Thus, palmitoyl–epigallocatechin gallate (PEGCG), a lipophilic derivative of epigallocatechin gallate (EGCG), has been highlighted for its enhanced stability in lipid-rich environments and bioavailability due to improved cellular uptake. However, the contribution of lipophilic esterification to PEGCG’s capacity to inhibit inflammation and the development of harmful autoimmune responses remains underexplored. This work uncovered the differential efficiency of EGCG and its palmitoyl derivative in modulating, in vitro, the interleukin profile generated by intestinal epithelium under inflammatory conditions. Therefore, both could attenuate the immune response by lowering macrophage migration and polarisation towards pro-inflammatory (M1) or anti-inflammatory (M2) phenotypes. While the fatty acid moiety gave PEGCG a functional advantage over EGCG in adjusting the interleukin-based response of intestinal epithelium to inflammation—since both of them decreased, to a similar extent, the expression of pro-inflammatory interleukins, namely IL-6, IL-17, IL-18, IL-23, and TNF-α (which lowered by 11.2%, on average)—the former was significantly more efficient in cushioning the increase in IL-1β and IL-12p70 (by 9.2% and 10.4%, respectively). This immune modulation capacity did not significantly impact the migration and expression of costimulatory molecules featuring M1 (CD86+) or M2 (CD206+) phenotypes by THP-1-derived macrophages, for which both bioactive compounds exhibited equivalent efficiency. Nonetheless, the analysis of the pro- and anti-inflammatory interleukins secreted by differentiated macrophages allowed the identification of an advantage for PEGCG, which decreased the expression of the pro-inflammatory immune mediators IL-1β and IL-12p70, IL-23, and TNF-α more efficiently. These results suggest that lipophilisation of phenolic compounds presents exciting potential for extending their application as functional molecules by combining the effects of their polar head with their ability to interfere with membranes, conveyed by their lipophilic tail. In addition, the enhanced reactivity would confer a higher capacity to interact with cellular signalling molecules and thus inhibit or attenuate the immune response, which is of special interest for preventing the onset and severity of immune-mediated pathologies such as IBD.

Lipophenols, combining phenolic and lipid characteristics in an amphiphilic molecule, offer unique bioactive properties with therapeutic potential, including anti-inflammatory and anti-oxidant effects. Thus, palmitoyl-epigallocatechin gallate (PEGCG), a lipophilic derivative of the extensively studied (poly)phenol epigallocatechin gallate (EGCG), has been stressed concerning enhanced stability in lipid-rich environments and bioavailability due to improved cellular uptake. Nonetheless, the effect of lipophilic esterification on some cellular processes, particularly at the mitochondrial level, remains underexplored. According to this knowledge gap, the present study uncovered the cytotoxic and mitochondrial effects of PEGCG, in vitro, upon the liver hepatocarcinoma cell line HepG2. The range of determinations developed, including the MTS (3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium) assay, flow cytometry, and electron microscopy, allowed describing the distinct biological potential for both EGCG and PEGCG. Thus, while EGCG exhibited minimal cytotoxicity and apoptosis induction, PEGCG reduced cell viability dose-dependently at 24 h and triggered significant mitochondrial damage, including fragmentation and cristae loss, at 1 µmol/L. However, at 48 h, PEGCG-treated cells recovered viability and mitochondrial structure, suggesting the activation of adaptive mechanisms for the molecular changes induced by PEGCG. These findings underscore the dynamic interplay between lipophilic catechins and cellular stress responses, offering valuable insights into the PEGCG’s potential as a therapeutic agent and laying a foundation for further exploration of its biological power.

BackgroundNew circular economy policies for producing high-value ingredients and co-products, rich in bioactive phytochemicals, have boosted valorising agro-food residues, as sources of powerful functional compounds. In this context, (poly)phenols of winemaking by-products have been associated with anti-inflammatory and oxidative stress (OS) prevention. Nevertheless, this application needs stabilisation of such materials by fine-tuning processing conditions, in a fashion compatible with the industrial capacities, to minimise the impact on the phytochemical profile. To fill these gaps, the present study uncovered the capacity of high (poly)phenol ingredients from winery by-products (obtained by an oven a dehydration system), to modulate inflammatory and OS markers and mediators associated with intestinal inflammation.ResultsThe results confirmed minimal changes in the winery residues' (poly)phenolic burden. The ingredients obtained provided (poly)phenolic pools that reduced the secretion of inflammatory markers, namely nitrates/nitrites, IL-6, IL-8 and TNF-alpha by up to 66.8%, 20.1%, 95.4% and 78.3%, respectively. Even more, they also prevented ROS increase, preserving the molecular machinery of cells against OS (glutathione, catalase, superoxide dismutase and glutathione peroxidase) in a significant manner. The correlation analyses allowed identifying proanthocyanidin dimer (B-type) digallate, galloyl hexoside, ferulic acid hexoside, cyanidin 3-O-p-coumaroylglucoside, as the main anti-inflammatory compounds; and galloyl hexoside, ferulic acid hexoside, kaempferol glucoside and cyanidin 3-O-p-coumaroylglucoside, as the most powerful antioxidant molecules.ConclusionThese results support the interest in winery by-products processed according to industrial procedures as sources of compounds with anti-inflammatory and OS prevention traits.

Lipophenols are esterifications of (poly)-phenols with fatty acids, recently demonstrated to exhibit enhanced bioactivities compared to native phenolics. Among them, catechin lipophenols have been noted as powerful antioxidants present in natural products (e.g., tea leaves), although they remain underexplored. Hence, to analyze the biological advantages of catechin lipophenols, in the form of palmitoyl-epigallocatechin gallate (PEGCG), its de novo synthesis by organic chemistry procedures was implemented. The synthesis product was characterized by LC-MS and NMR. The anti-inflammatory potential was assessed in silico (molecular docking) and in vitro to unravel the PEGCG capacity to prevent inflammation and oxidative stress compared to epigallocatechin gallate (EGCG), shedding light on the biological advantages provided by the lipophilic traits conferred by the fatty acid moiety. PEGCG showed higher ability to inhibit, in vitro, the expression of cyclooxygenase-2 (COX-2) to a greater extent than EGCG (97.03 vs 116.34 ng/mL, respectively). This was further confirmed by retrieving results evidencing lower concentrations of related oxylipins (PGF2α, PGE2, and 8-iso-PGF2α). Interestingly, despite the results concerning the modulation of the COX-2 expression and the higher PEGCG binding affinity against human COX-2 relative to EGCG, as retrieved from the in silico docking assessments, additional verification of EGCG and PEGCG to modulate COX-2 enzymatic activity did not provide conclusive results about their inhibitory capacity, which would require further exploration. These results demonstrate the anti-inflammatory and oxidative stress prevention properties of PEGCG by reducing the COX-2 expression and, beyond the new scientific knowledge provided, obtaining a PEGCG standard will allow an advancement toward identifying new natural sources of lipophenols and their multipurpose applicability as an amphiphilic molecule for functional coproducts.

This study assessed the combined application of poultry manure (Pm), biochar (B), and coenzyme A (CoA) into soils to enhance Moringa oleifera Lam. growth, biomass yield, and nutritional and phytochemical composition. This approach allowed us to cover the gap of knowledge on sustainable, low-cost agronomic management alternatives suitable for smallholder systems. To achieve this objective a field experiment was conducted using three treatments (control (no amendment), Pm + B, and Pm + B + CoA) and four consecutive harvests were monitored. Morphological traits (height, stem diameter, number of branches, and leaf yield) were recorded, and phytochemical analyses of glucosinolates and (poly)phenols were performed via HPLC-DAD-ESI/MSn. Mineral and trace elements were quantified by ICP-OES. The main results retrieved allowed describing the capacity of the combined use of Pm + B + CoA to enhance plant growth and productivity, thus increasing the moringa trees’ height of 226.3 by 39.5%, on average, relative to control plants. ILeaf yield and branch number augmented up to 7.0-fold and 2.5-fold, respectively, under amendment treatments. Petiole girth also increased significantly by >50% (p < 0.01). Phytochemically, Pm + B + CoA significantly elevated total phenolics, vicenin-2, and quercetin acetyl-hexoside in leaves by 2.8-fold, on average, relative to control. The glucosinolate content also augmented as a result of the soil amendments assayed by 51.0%, on average, in stems and petioles, under Pm + B + CoA, compared to control samples. From these results, it can be concluded that the combined use of poultry manure, biochar, and CoA significantly improved M. oleifera growth, biomass yield, and nutritional quality, with a particular efficiency concerning (poly)phenolic accumulation. This low-cost, sustainable amendment strategy provides a viable agronomic solution in regions suffering socioeconomic constraints that hinder access to high-cost agronomic management options. Therefore, this approach effectively links ecological soil management with improved productivity, nutritional value, and potential for food industries.

Oenological residues may cause environmental pollution when processing does not significantly reduce volume and/or harmful conditions. The lack of proper valorisation alternatives entails high disposal costs and resource inefficiency that jeopardise the sustainability and competitiveness of the industry. Interestingly, wine by-products are underappreciated sources of multipurpose bioactive compounds, such as anthocyanins, associated with health benefits. Alternatively, transforming oenological by-products into valuable co-products will promote sustainability and thus, create new business opportunities. In this context, the present study has assessed the applicability of winery by-products (grape pomace and wine lees) as ingredients to develop new functional kombucha-analogous beverages “3S” (safe, salubrious, and sustainable) by the Symbiotic Culture of Bacteria and Yeast (SCOBY). Concerning the main results, during the kombucha’s development, the fermentation reactions modified the physicochemical parameters of the beverages, namely pH, total soluble solids, acetic acid, ethanol, and sugars, which remained stable throughout the monitored shelf-life period considered (21 days). The fermented beverages obtained exhibited high anthocyanin concentration, especially when using wine lees as an ingredient (up to 5.60 mg/L at the end of the aerobic fermentation period (10 days)) compared with the alternative beverages produced using grape pomace (1.69 mg/L). These findings demonstrated that using winery by-products for the development of new “3S” fermented beverages would provide a dietary source of bioactive compounds (mainly anthocyanins), further supporting new valorisation chances and thus contributing to the competitiveness and sustainability of the winery industries. This study opens a new avenue for cross-industry innovation, merging fermentation traditions with a new eco-friendly production of functional beverages that contribute to transforming oenological residues into valuable co-products.

Berries have gained popularity recently due to the health benefits associated with their bioactive compounds. This work aimed to evaluate the physicochemical characteristics, colour, phytochemicals content and mineral content of three common berries, two types of blackberries (Rubus fruticosus and R. ulmifolius) and one mulberry (Morus nigra), collected in the Covilha region, Portugal. R. fruticosus presented the greatest length, weight, moisture, firmness and darker colour, while R. ulmifolius showed the greatest width. On the other hand, M. nigra showed the highest ash content (2.49 +/- 0.40 %). A total of 20 phenolics were identified and quantified by chromatographic techniques. Using ICP-MS and FAAS, 13 essential and 14 non-essential elements were quantified. Additionally, 54 volatiles were detected through HS-SPME/GC-MS, several compounds were herein reported for the first time in these berries. Our results show that these berries contain a high concentration of highvalue bioactive compounds, significantly influencing their nutritional value, aroma and appeal to consumers, providing data to make it possible to choose more attractive and superior blackberry and mulberry varieties that meet consumer demands.

Currently, a clear interest has been given to berries due to their richness in active metabolites, including anthocyanins and non-coloured phenolics. Therefore, the main aim of the present work is to investigate the phenolic profile, antioxidant abilities, and antiproliferative effects on normal human dermal fibroblasts (NHDF) and human colon carcinoma cell line (Caco-2) cells of phenolic-rich extracts from three red fruits highly appreciated by consumers: two species of blackberries (Rubus fruticosus and Rubus ulmifolius) and one species of mulberry (Morus nigra). A total of 19 different phenolics were identified and quantified by HPLC-DAD-ESI/MSn and HPLC-DAD, respectively. Focusing on the biological potential of the phenolic-rich extracts, all of them revealed notable scavenging abilities. Concerning the antiproliferative properties, R. fruticosus presented a cytotoxic selectivity for Caco-2 cells compared to NHDF cells. To deeper explore the biological potential, combinations with positive controls (ascorbic acid and 5-fluorouracil) were also conducted. Finally, the obtained data are another piece of evidence that the combination of phenolic-rich extracts from natural plants with positive controls may reduce clinical therapy costs and the possible toxicity of chemical drugs.

Lipophenols, phenolic compounds esterified with fatty alcohols or fatty acids, provide greater health benefits upon dietary ingestion of plant-based foods than unesterified (poly)phenols. Based on this premise, the present study aimed to demonstrate the role of gastrointestinal enzymes (pepsin, pancreatin, and pancreatic lipase) in releasing alkyl gallates and trans-caffeates from wine lees, providing bioactive compounds with enhanced capacities against oxidative stress (OS) and para-inflammation. The UHPLC-ESI-QqQ-MS/MS-based analysis revealed ethyl gallate and ethyl trans-caffeate as the most prominent compounds (1.675 and 0.872 mu g/g dw, respectively), while the bioaccessibility of the derivatives of gallic and caffeic acids was dependent on the alkyl chain properties. The de novo formation of alkyl gallates during gastric and intestinal digestion resulted from intestinal enzyme activity. Moreover, the in vitro capacity of bioaccessible alkyl esters of gallic and trans-caffeic acids to reduce cyclooxygenase-2 concentration and modulate oxilipins related to OS (8-iso-PGF(2 alpha)) and inflammation (PGF(2 alpha) and PGE(2)) was demonstrated in a time-dependent manner. In conclusion, the presence of alkyl esters of gallic and trans-caffeic acids in wine lees and their subsequent formation during digestion of this byproduct emphasize their value as a source of antioxidant and anti-inflammatory compounds, encouraging the consideration of wine lees as a valuable ingredient for health-promoting coproducts.

Abstract Background Brassicas (Brassicaceae) are recognized as excellent sources of nutrients and bioactive compounds. Among these, wild turnip (Brassica rapa L.), holds significant promising nutritional properties owed to its abundant glucosinolates and phenolic compounds. To enhance its potential values, the application of elicitors is crucial and good strategy prompting an enrichment in the concentration of phytochemicals, as well established in other relevant Brassicas, such as broccoli. While the responses triggered by certain elicitors such as salicylic acid, methyl jasmonate, or chitosan are widely documented, little is known about the impact of electrolyzed water, an economically viable elicitor. Through elicitation strategies, the aim of this work was to unravel insights into enhancing the phytochemical content of wild turnip sprouts for potential use as healthy food, comparing with well-studied broccoli as control of the experiments. Results Our findings revealed that wild turnip exhibited a notable higher glucosinolate (GSL) contents (487–712 mg 100 g−1 D.W.), than in broccoli sprouts. Furthermore, the use of electrolyzed water (2 vol.) boosted the accumulation of glucosinolates with significant increase up to twofolds the content. Specifically, treatments with salicylic acid (250 μM) and electrolyzed water (2 vol.) favored the significant increase of mainly aliphatic GSL (progoitrin, PRO; gluconapin, GNA; glucobrassicin, GBN). On the other hand, natural antioxidants such as of the characteristic acylated cyanidins present in wild turnip sprouts were not affected by the elicitor treatments, indicative of higher tolerance to oxidative stress in wild turnip. Conclusions These observations underlined the potential of using electrolyzed water in wild turnips as elicitor for GSL-enriched food ingredients. Further studies will be necessary to align with the broader goal of evaluating abiotic and biotic factors affecting the phytochemical composition in mature organs not only in germinating seeds and sprouts, for agricultural performance for quality and healthy foods purposes. Graphical Abstract

Background: Orange juices are widely known for their organoleptic characteristics and potential health benefits derived from their nutritional and functional composition. Objectives: The aim of this work was to provide comprehensive, up-to-date information on the content of folates and some minerals (Ca, K, Mg, Fe, Mn, and Zn) present in different fresh and commercial orange juices available in the European market, including juices from concentrate (FC) and not from concentrate (NFC). Methods: A total of twenty-five juice samples were selected, comprising the most purchased types of commercial juices from France, the United Kingdom (UK), Germany, and Spain, and four fresh squeezed juices (FSJ) made from Spanish oranges. In FSJ, nutrient stability during storage time (0-48 h) was also assessed. Results: Folate concentration was highly variable between commercial samples, with higher contents in FSJ and NFC samples, followed by FC juices. Regarding mineral content, FSJ showed significant differences with FC (except for Mg) and NFC juice samples (except for Ca and Mg), while FC and NFC had similar mineral profiles, except for Ca. Storage time had no significant impact on FSJ folates and minerals. Conclusions: Among commercial juices, the NFC category generally showed the highest content of folates, K, Mg, and Fe, whereas FC juices showed the highest contents of Ca, Mn, and Zn. Some commercial juices met the legal use conditions for a "Source of folate" claim, whereas both commercial and fresh juices met the conditions for a "Source of potassium" claim, according to European and UK regulations.

Knowing the true levels of nutrients and dietary bioactives in fruit juices at the point of consumption is key to properly understand their potential health benefits. The objective was to characterise the vitamin C and flavanone content in commercial orange juices consumed in Europe, compared with fresh-squeezed juices. Commercial juices were a rich source of vitamin C (>30% of the Nutrient Reference Value). Vitamin C in fresh-squeezed juices, at the end of their shelf-life, remained 33% higher than the levels found in the commercial juices. Flavanones had similar values from both commercial and fresh juices, except for fresh samples stored for 48 h, where fresh juices had higher values (22.36 mg/100 mL). Thus, orange juices preserve their bioactive compounds during storage, with very little influence of the brand, country, industrial process or storage conditions. Main bioactive compounds in commercial juices are present at nutritionally significant levels to the freshly-squeezed ones.