At a conference for food scientists hosted by the American Institute of Food Technologists, nutritionists and medical experts both pointed out that eating more oranges and vegetables can reduce the risk of coronary heart disease, stroke, and hypertension, and can also help prevent these diseases.
Dr. Frank from Harvard Medical School said that medical research has proven that eating more citrus fruits, cabbage, broccoli, and kale can lower the risk of heart disease and stroke. After investigating 75,000 nurses and 38,000 male health professionals, experts found that eating more fruit can reduce the chance of developing high blood pressure, and the potassium, vitamins B and C rich in orange juice can, to a certain extent, prevent cardiovascular diseases.
A food expert pointed out that orange juice contains antioxidant, anti-cancer, and anti-allergic components, and can prevent blood clotting.
Clinical experiments have shown that drinking three 8-ounce glasses of orange juice daily can increase good cholesterol (HDL) by 21% and lower bad cholesterol (LDL) by 16%.