Potential Nutritional Benefits of Current Citrus Consumption

Abstract

Citrus contains nutrients and phytochemicals that may be beneficial for health. We collected citrus production and consumption data and estimated the amount of these compounds that are consumed. We then compared the amounts of citrus and citrus-derived compounds used in studies that suggest a health benefit to the amounts typically found in citrus. Data is scarce, but suggests that citrus consumption might improve indices of antioxidant status, and possibly cardiovascular health and insulin sensitivity

Determination of grapefruit (Citrus paradisi) peel extract bio‐active substances and its application in Caspian white fish (Rutilus frisii kutum) diet: Growth, haemato‐biochemical parameters and intestinal morphology

“…Moreover, citrus peels are rich source of vitamins A, C, and folic acid and some phytochemical compounds such as limonoids, coumarins and carotenoids (Di Majo et al, ; Turner & Burri, ). Many studies showed the considerable bactericidal activity and inhibitory effects of grapefruit peel extract against several gram‐positive and gram‐negative bacterial isolates (Negi & Jayaprakasha, ; Okunowo et al, ).…”

Recent progress in the utilization of industrial waste and by‐products of citrus fruits: A review

“…Citrus is popular for its characteristic flavor, taste, aroma, higher content of vitamin C, phenolics, and other nutritional benefits (Anonymous, ; Jandric, Islam, Singh, & Cannavan, ). Wider range of citrus variety is present worldwide such as sweet oranges ( C. sinensis ), mandarins ( C. unshi , C. tangerine, reticulate , C. clementine ), sour/bitter oranges (Seville, C. aurantium ), lemons ( C. limon ), limes ( C. aurantifolia and latifolia ), grapefruit ( C. paradisi ), and pummelos ( C. grandis ) (Turner & Burri, ). There are three kinds of citrus produced in India viz Mandarin (Kinnow, Nagpur, Coorg, and Khasi), Sweet orange (Mosambi, Jaffa, Malta, and Satgudi) and lime/lemon which has commercial importance and cultivated round the country.…”

Influence of thermal treatments on microscale release of nutraceutical compounds in syneresis liquids from frozen blood orange purées

“…Healthy properties of sweet orange [Citrus sinensis (L.) Osbeck] derive from a synergistic effect among constituents of the endocarp edible compartments, including both structural primary metabolites and a broad range of secondary phytochemicals (Turner & Burri, 2013). In the hesperidium a complex system of membranes (juice sacs and segments) and spongy pectinous cells (albedo and fruit core) envelop the juice fraction where most phenolic and carotenoid phytonutrients are retained along with sugars, organic acids, pectins, lipids and mineral compounds (U.S. Department of Agriculture, 1956).…”