Citrus is botanically a large family whose dominant members are the sweet orange (Citrus sinensis), mandarin or tangerine orange (Citrus reticulate), grapefruit (Citrus paradise), lemon (Citrus limon) and lime (Citrus aurantifolia).
Citrus fruits and juices are excellent sources of vitamin C containing more than the minimum daily requirements of 60 mg of vitamin C in 240 ml of juice. Citrus fruit are also a good source of folic acid, vitamin B1, thiamine, the minerals calcium, calcium, phosphorus and potassium.
The rich content of various micronutrients found in citrus juices has several potential health benefits.
The flavonoids are concentrated in the white pulp surrounding the fruit. Bioflavonoids help the body to retain and use vitamin C. Together these two nutrients improve the permeability and strength of capillary walls. Vitamin C is an important antioxidant and critical for production of collagen.
This is why citrus juice helps heal bruises more quickly than if they were not treated with citrus juice.
Common colds benefits greatly from a diet rich in citrus juices. Unfortunately while convenient, pasteurized, frozen, and concentrated citrus juices do not produce the same health benefits as fresh squeezed citrus juices.
Folate is a key nutrient possible for prevention of neural tube defects. Potassium functions to maintain intracellular fluid balance and as such a high intake is associated with lower of blood pressure and a reduced risk of stroke.
Citrus juices taken in excess can leech calcium from the system, softening bones and teeth. If drink more than three to four 6 ounce glasses per week, make sure to get extra exercise to burn excess acid.
Epidemiological data, clinical investigation, and animal studies provide storing evince that citrus juice consumption is beneficial with respect to CHD, cancer and overall mortality.
Citrus juice health benefits
