Daily Orange Juice Alters Nearly 3,800 Genes — Potential Boost for Heart and Metabolic Health

New research shows that drinking pasteurized 100% orange juice daily can produce measurable changes in gene activity linked to cardiovascular and metabolic health. In a 60-day trial, researchers used transcriptomic analysis to compare blood-cell gene expression before and after the intervention and found widespread, coordinated shifts that point to reduced inflammation, altered blood pressure regulation, and changes in lipid metabolism.

Study design

Twenty healthy adults (10 men and 10 women), ages 21–36, completed the trial. Participants avoided citrus and other flavonoid-rich foods for a three-day washout period, then consumed 500 mL (about 17 ounces) of pasteurized 100% orange juice daily for 60 days, split into two servings. Researchers collected blood samples and basic physiological measures, including blood pressure, at baseline (Day 0) and after the intervention (Day 60). Staff checked in twice weekly to support adherence.

Key findings

The transcriptomic analysis identified changes in 3,790 gene expressions: 2,487 were downregulated and 1,303 were upregulated. These changes were not random—affected genes were enriched for pathways related to:

• Blood pressure regulation — several genes linked to elevated blood pressure showed reduced activity, consistent with prior clinical observations that orange juice can help lower blood pressure in people with higher levels.
• Inflammation — key inflammatory genes demonstrated decreased activity, suggesting a potential anti-inflammatory effect.
• Lipid (fat) metabolism — genes involved in how the body processes and stores fat were altered, indicating possible effects on fat metabolism and body composition over time.

Responses also differed by body type: overweight participants showed a stronger genetic signal related to fat metabolism, while normal-weight participants exhibited more pronounced anti-inflammatory gene changes. This pattern suggests that the molecular effects of orange juice may vary with individual physiology.

What this means

Orange juice is a source of flavonoids—especially hesperidin—which have antioxidant and anti-inflammatory properties. The gene-level changes observed in this study provide biological plausibility for previously reported improvements in blood pressure, glucose, cholesterol and inflammation markers in other clinical trials and meta-analyses. However, transcriptomic changes indicate shifts in gene activity and pathways; they do not by themselves prove long-term clinical benefit.

Practical guidance

If you enjoy orange juice, moderate daily intake (for example, the 500 mL used in this trial) may offer beneficial compounds that support cardiovascular and metabolic pathways. That said, orange juice contains natural sugars, so people who monitor blood glucose or who are at risk for diabetes should pay attention to portion size and overall carbohydrate intake. Whole fruit provides fiber and other benefits, so consider balancing juice with whole oranges and a diet rich in vegetables, whole grains, lean protein and healthy fats.

Limitations and next steps

Important caveats: this was a small, short-term study (20 healthy adults over 60 days) conducted in a single population, so results may not generalize to older adults, people with chronic conditions, or diverse populations. Larger, longer randomized trials are needed to confirm whether the molecular changes persist and translate into meaningful clinical outcomes. Future research should also compare different serving sizes and investigate responses in people with elevated cardiovascular or metabolic risk.

In summary, daily consumption of pasteurized 100% orange juice in this trial was associated with coordinated changes in thousands of genes tied to blood pressure, inflammation and lipid metabolism, and responses varied by body weight. These findings add to growing evidence that flavonoid-rich foods like orange juice can influence biological pathways relevant to heart and metabolic health, while emphasizing the need for more research to define long-term benefits and optimal intake.

Reviewed by Dietitian Emily Lachtrupp, M.S., R.D.