The lemon is the fruit of the lemon tree, evergreen and thorny tree of the rutaceae family. This tree develops successfully in temperate and tropical climates, being currently cultivated around the world.
The lemon tree, originally from India, has been cultivated in Asia for more than 2500 years. From the tenth century the Arabs spread it around the Mediterranean basin. It was practically unknown to Greeks and Romans, and until the Middle Age it did not begin to be habitually consumed. In the sixteenth century it was introduced to the American continent by Spanish explorers.
According to their size, lemons can be classified as: small, medium and large; and for its color in green or yellow.
Lemons are present in the market throughout the year.
64 grams per 100 grams of fresh product.
Source of Nutrients and Non-nutritive Substances
Potassium, vitamin C, organic acids and flavonoids.
Lemon provides a large amount of vitamin C, potassium and smaller amounts of other vitamins and minerals. Vitamin C is involved in the production of collagen. In addition, it has the property of improving the healing, and the function of the immune system. Its antioxidant capacity helps to neutralize carcinogenic substances such as nitrosamines. On the other hand, several studies have shown that people with high intakes of vitamin C have a lower risk of developing other chronic diseases such as cardiovascular disease, cataracts or neurodegenerative diseases.
The pulp also contains organic acids, mainly citric acid and in a lower amount malic (which are considered responsible for the acid taste of this food), acetic and formic acid. Some studies have indicated that these acids enhance the action of vitamin C and have a remarkable antiseptic effect. There are also phenolic compounds such as caffeic and ferulic acids, which are potent antioxidants and inhibit carcinogenic activity.
It is also a good source of soluble fiber such as pectin (found mainly in the white layer under the bark), whose main properties are the decrease in cholesterol and blood glucose, and the development of the intestinal flora.
However, the most interesting components of lemon are phytonutrients. Specifically, the limonoids, compounds that are located in the cortex and that seem to contribute to the prevention against some types of cancer.
In addition, both the white layer under the bark and the pulp, have flavonoids (citroflavonoids), which have been attributed anti-inflammatory properties. In relation to these compounds, some authors have pointed out that hesperidin (the most abundant) and other flavonoids (diosmin, naringenin, eriocitrin, etc.) are venotonic and vasoprotective. In fact, they reinforce the wall of the capillaries vessels, give greater elasticity to the arteries and reduce the formation of thrombi.
For this reason, lemon is useful in the prevention of cardiovascular diseases and to improve circulatory function. In experimental animals, it has been seen that hesperidin also has anti-inflammatory, analgesic, hypolipidemic (lowers blood cholesterol levels), antihypertensive and diuretic effects.
Is Lemon Juice Good For Laryngitis?
Laryngitis is the result of inflammation of the vocal cords. It can be caused by excessive pressure on the vocal cords or by an infection, either viral or bacterial. The most common symptom of laryngitis is a hoarse or weak voice. Sometimes you cannot talk at all. It is often accompanied by sore throat and dry cough. In most cases, laryngitis heals over time and has no serious consequences. The acidic nature of lemon juice kills bacteria and viruses and relieves laryngitis symptoms. In addition, it helps to loosen mucus.
It is advisable to squeeze the juice of a lemon in a glass of warm water. Add a half teaspoon of sea salt and gargle with this solution several times a day.
Lemon juice has endless benefits and uses for our health, you can disinfect wounds, contribute in the healing of stomach and throat ailments (laryngitis included) and is a great source of vitamins and minerals, such as: vitamin C, A, B1, B6, potassium, magnesium, calcium, phosphorus, bioflavonoids, folic acid and pectin.
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