Oranges – healing properties and nutritional values

Orange is an excellent source of vitamin C, beta-carotene and B vitamins. Orange is worth eating with membranes separating the fruit particles – they are a good source of fiber and flavonoids to enhance the effect of vitamin C. Orange oil has calming and antidepressant properties.

Oranges are fruits whose healing and nutritional qualities were the first to be appreciated by southern China’s inhabitants, where it originated. In Europe, its health-promoting activity is known only from the 16th century. Sweet-acid fruits are eaten raw, orange juice is squeezed out or used For preserves, essential oils are obtained from the skin of the fruit, flowers and young shoots, candied orange peel is used in baking and confectionery.

Oranges – properties. What vitamins contain oranges?

Orange has a lot of beta-carotene and vitamin C and water. Water perfectly flushes toxins from the body, and vitamin C is a valued antioxidant that neutralizes aggressive oxygen molecules arising, among others, from stress, smoking, alcohol, low sleep. One orange covers the daily requirement for vitamin C. Red oranges, besides beta-carotene, also produce anthocyanins, responsible for the characteristic, blood-red color of ripe fruit.

Oranges also provide a lot of B vitamins (including folic acid) beneficial to the skin and nerves and valuable potassium, which determines normal blood pressure and heart rhythm, contains substances blocking the first phase of cancer cells formation and compounds with antibacterial activity.

Oranges abound in dietary fiber, which improves metabolism.It is worth eating oranges with particles separating the particles and the white part of the skin, because there are flavonoids that enhance the effect of vitamin C. That’s why vitamin C is of natural origin better absorbed than its synthetic equivalent.


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Oranges are a rich source of polyphenolic compounds, both phenolic acids and flavonoids, and the oranges contain flavonoids, hesperidin, naringenin, and the total polyphenol compounds in orange juice is 370-7100 mg / l, in comparison – in apple 23- 250 mg / l. A glass (250 ml) of orange juice can provide from 100 mg to 1.8 g total polyphenols.

Healthier orange juice or fresh orange?

Fresh orange fruit contains more beneficial ingredients for health, but the human body absorbs them better from the juice – researchers say scientists from the University of Hohenheim (Germany) and the University of them.King Abdulaziz (Saudi Arabia) who published the results of their research in the Journal of Agricultural and Food Chemistry.According to the researchers, pasteurized orange juice contains, though, less beneficial for health compounds – it is slightly poorer in carotenoids, flavonoids and vitamin C, but these substances are better digestible and can be used more effectively by the human body.


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