Citrus fruits include oranges, lemons, limes and grapefruits, in addition to tangerines and pomelos. They are not only delicious and refreshing they also contain compounds called flavonoids, which may have anticancer properties.
Citrus flavonoids are also antioxidants that can neutralize free radicals and may protect against heart disease. Studies show that citrus flavonoids may improve blood flow through coronary arteries, reduce the ability of arteries to form blood clots and prevent the oxidation of LDL (“bad”) cholesterol, which is an initial step in the formation of artery plaques.
Citrus fruits are also high in vitamin C, and are good sources of folate and thiamin. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals. It is also required for the synthesis of collagen, which helps wounds heal and helps hold blood vessels, tendons, ligaments and bone together. Folate is necessary for cell division and DNA synthesis. Thiamin is a B vitamin important in metabolism.
Good to know!
The vitamin C in citrus fruit strongly enhances the absorption of iron in food. Vitamin C binds to iron in the digestive tract and the iron-vitamin C complex is absorbed together.
Keep citrus fruit at room temperature if you’ll eat it in a week or so; otherwise, it will keep in the crisper for six to eight weeks.
Squirt some lemon juice on fresh cut fruits or fresh guacamole to prevent them from browning quickly.
If you are trying to cut down sugar to lose weight or for any other health reasons, then maybe you should eat your oranges instead of drinking it. Fresh orange juice can contain as much sugar as soda. This is the ugly truth. The high fiber content of a whole orange helps the body properly process the high fructose content of the juice. The fiber actually blocks some of the sugar from being absorbed, which makes the orange more nutritious for the amount of calories it contains.
I love all citrus fruits, and I’m not slowing down to enjoy them all.
Until next time