For the most part health experts will tell you that when it comes to nutrients, it’s best to get them directly from the whole food source. But that may not be true when it comes to the orange.
Recent findings to be published  in the American Chemical Society’s Journal of Agricultural and Food Chemistry imply that even though the processing to make orange juice lowers some nutrient levels, the nutrients left in the juice are more easily absorbed by the human body than when a person eats the actual, unprocessed fruit.
Specifically, researchers found that production of pasteurized orange juice slightly lowered the levels of vitamin C and carotenoids. It also dramatically decreased the flavonoid levels. However those levels left in the juice became much more bioaccessible than those in orange segments.
Carotenoids and flavonoids can potentially help lower a person’s risk for certain cancers and cardiovascular disease.
When choosing an orange juice, or any fruit juice, look for 100 percent juice instead of sweetened juice or fruit-juice cocktails. They may all have the same amounts of calories, but you will get more vitamins and nutrients and fewer additives, including sugar, from 100 percent juice, according to the Mayo Clinic.