The antioxidants in orange juice may neutralize the bad effects of eating high-fat, high-carb (fast-food type) foods. The compounds were found to exert antioxidant activity and reduce the increase in inflammatory markers produced after consuming a fast-food-type meal.

Such were the findings reported by University at Buffalo researchers in the American Journal of Clinical Nutrition. The said benefits of the orange juice is linked to the high content of the flavonoids naringenin and hesperidin.

Previous studies have linked naringenin to the prevention of cholesterol increases, and changes in insulin sensitivity and glucose metabolism linked to metabolic syndrome. On the other hand, hesperidin have been reported to have potential cardiovascular and neurological benefits.

Maybe that's why American diners serve orange juice together with greasy, high-carb foods?