Influence of the Fruit Matrix on Glucose and Insulin Responses After the Intake of Orange Juice in Healthy Human Males

250 mL of commercial 100% orange juice containing 25 g of total sugars (glucose, fructose, saccharose).

250 mL of 50% diluted orange juice (100% orange juice) plus added sugars to attain the same concentration and composition of sugars (glucose, fructose, saccharose) as the 100% orange juice

250 mL of water plus added sugars to attain the same concentration and composition of sugars (glucose, fructose, saccharose) as the 100% orange juice

250 mL of water with 25 g of glucose. To determine the glycemic index of the different drinks and to characterize the glucose and insuline response of the participants

Repetition of the 100% orange juice intervention

Repetition of the 0% orange juice intervention