By Jane Shapiro
Juicy and mouthwatering, oranges make the perfect snack and add a special tang to any recipe. Oranges are generally available from the winter to the summer time with seasonal varieties depending on the occasion. Oranges are round citrus fruits that have a fine-textured skin that are orange in color. The orange skin can vary thickness from very thin to very thick; and the orange in size range from two to three inches.
According to latest research, the healing process of the orange is depended on a variety of phytonutrient compounds. The phytonutrients include citrus flavanones, anthocyctines, hydroxycinnamic acids, and a variety of polyphenoids which include hesperetin and naringenins. Another flavanone in oranges is the hesperidins molecule, which as the most important flavanone in oranges because it has been proven to lower down high blood pressure as well as cholesterol, and has strong anti inflammatory properties.
In addition, oranges are a wonderful source of vitamin C, and that one orange supply 116.2% of the daily value of vitamin C. Vitamin C is the primary water-soluble antioxidant in the human body. Vitamin C releases free radicals in the body and also prevents damage in the aqueous environment both in inside and outside cells. According to the New England journal of health, eating daily intake of oranges can prevent colon cancer and provide a healthy immune system because of amount vitamin C stored inside each orange.
According to a 248 page report from Australian research group CSIRO, oranges appear to offer the most protection from mouth, skin, larynx, and pharynx cancers by reducing it chances of getting by 50 to 55 percent. According to the World health Organization research recent draft in March 2009, oranges provide protection from cardiovascular disease and has high levels of potassium which helps in the prevention of strokes and cardiac arrhythmias and reduces the chance of multiple sclerosis and arthritis by 60 percent just by including oranges in your daily routine, for example, eating in the morning, midday, or before you go to sleep at night.
Note: Jane Shapiro is a nutritionist who lives and works in New Orleans. She wrote this piece especially for CSMS Magazine.
Also see Lemon and Lime: nature’s sour fruits