“…Next to this, the juice from unripe fruits is used as an ingredient of soft drinks and liqueurs [ 18 ]. Despite its many applications and its taxonomically close relationship to bergamot ( Citrus bergamia Risso) [ 19 , 20 ], whose beneficial effects on inflammation and inflammatory-related disorders are being recognized [ 21 , 22 , 23 , 24 , 25 , 26 , 27 ], there appear to be no documented studies on the potential anti-inflammatory properties of chinotto. Moreover, although the composition of different parts of the chinotto plant has been reported [ 18 , 28 , 29 , 30 , 31 ], including that of the essential oil of the peels [ 32 , 33 ], the effect of fruit maturation on the essential oil profile and on potential differences in bioactivity seems to be neglected thus far.…”