Antioxidant Compounds and Health Benefits of Citrus Fruits

Abstract

Recent evidence emanating from epidemiological prospective studies shows that increased intakes of antioxidant-rich fruits, vegetables, and legumes are associated with a lower risk of developing chronic oxidative stress-related diseases like cardiovascular diseases and cancer, as well as with a lower risk of cardiovascular, cancer, and all-cause mortality rates [...]

Meta-analysis of citrus-derived additives on chicken meat quality and safety: a comprehensive evaluation of acceptability, physicochemical properties, and microbial contamination

“…For example, Citrus limon peel, when extracted with 80% ethanol, produces flavonoid compounds capable of capturing free radicals by donating their free electrons, thereby preventing chain reactions caused by free radicals ( Saleem et al, 2023 ; Venkatachalam et al, 2023 ). Meanwhile, if only the juice of such citrus is utilized, components like vitamin C dominate, and vitamin C serves as a natural antioxidant standard ( Padayatty et al, 2003 ; Patil et al, 2017 ; Borghi and Pavanelli, 2023 ; Gęgotek and Skrzydlewska, 2023 ). In brief, both the main fruit and by-products of citrus can be utilized as antioxidants to reduce the prevalence of lipid damage in meat products.…”

“…Lastly, the prevention of oxidation through citrus treatment is also a crucial factor. Citrus-derived antioxidants, whether in the form of extracts or raw juice, have proven effective in reducing oxidation damage to food items ( Borah et al, 2014 ; Ben Hsouna et al, 2017 ; Martínez-Zamora et al, 2021 ; Borghi and Pavanelli, 2023 ). Ensuring that meat is stored in an airtight container or well-wrapped helps prevent the oxidation of fats and proteins, which can lead to color changes, as observed in some treatments utilizing citrus as a coating material ( Alizadeh et al, 2019 ; Panahi et al, 2022 ; Venkatachalam et al, 2023 ).…”