The orange and its benefits

Author: victoire komguem
Date: 07/07/2014


The orange and its benefits

The orange-scientific name Cytrus-Sinensis is an evergreen plant that draws its origins from the eastern regions and belongs to the family Rutaceae; can reach an impressive height of 12 meters and its fruit, depending on the species.
Currently, including citrus fruits, oranges are the most popular in the world and the varieties that are grown are really many; in the ranking of the major producing countries oranges Italy occupies a place of respect, the 5th, while the first place is occupied by Brazil.
The most widespread varieties of oranges are: the Tarocco, the Dogwood, the Moor, the Washington Navel and Valencia, the Navelina, Belladonna and the Oval; the Moro and Tarocco reach maturity during the period between December and March.
The oranges are divided into two major groups: sweet oranges and bitter oranges; sweet orange variety is the most cultivated and consumed in the world and the bitter orange, thanks to its properties, it is also used for the production of essential oils and pharmaceutical products with digestive properties.


oranges contain about 86% water, 9% sugar, fiber, fat, protein and ash occupy the remaining percentage; between the minerals present in greater quantities cite phosphorus, magnesium, potassium, zinc and calcium.
Regarding the vitamins are vitamin A, B1, B3 and B5; abundant amount of vitamin C, a fact that has helped make famous oranges for their property to bring benefits to the human body. Also present in small amounts vitamin J and vitamin E.
Instead these amino acids: aspartic acid and glutamic acid, arginine, glycine, lysine, proline, serine, tyrosine and threonine.
As everyone knows oranges are a 'good source of vitamin C; This vitamin has many properties that can bring various benefits to our body at various levels. It strengthens the system immune against the virus activity (especially in winter) and bacteria, of prevents the onset cardiovascular disorders and, thanks to its antioxidant, fights free radical activity.
In addition, the vitamin C helps our body to better absorb iron and also vitamin A instead antianemiche.La property is particularly useful to the strengthening of view, while a flavonoid called esperdina, as well as having anti-inflammatory and anti-allergic properties prevents the blood vessels to thicken thus decreasing the risk of thrombosis.
The oranges are the anthocyanins, the pigments that give them their color, characteristic and which have antioxidant properties with all the benefits that entails.
In order to better take advantage of the benefits of vitamin C would be better not to completely eliminate the white part that is under the skin; in fact it contains a substance called rutin that can facilitate the assimilation of vitamin C.
To report the good amount of potassium in oranges which helps prevent high blood pressure.

Orange excellent source of vitamin c

orange as an antioxidant

Antioxidants, inflammation and cardiovascular disease.2014

according to some research, the assumption previenne the onset of cardiovascular disorders, cancers, neurological diseases ...
Antioxidants are chemical substances (molecules, ions, radicals) or physical agent that slow or prevent the oxidation of other substances. lossidazione direction is a chemical that transfers electrons from a substance to an ossidnte. the oxidation reaction can produce free radicals, responsible dell0avvio of a chain reaction that damages the cells; Antioxidants terminate these chain reactions by intervening on free radical intermediates, and inhibit other oxidation rezioni doing oxidize themselves. as a result, antioxidants are defined chemically-reducing agents such as thiol-or polyphenols because the chemical reactions involved are redox.
Although oxidation reactions are crucial for life, they can be just as harmful; therefore, plants and animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C and vitamin E, as well as enzymes such as catalase, superoxide dismutase and various peroxidases. Too low levels of antioxidants, or inhibition of antioxidant enzymes, cause oxidative stress and may damage or kill cells.
As well as oxidative stress may be the cause of many human diseases, the use of antioxidants in pharmacology is intensively studied, particularly in the treatment of stroke and neurodegenerative diseases; but it is unknown whether oxidative stress is the cause or the consequence of these diseases. Antioxidants are widely used as ingredients in dietary supplements in the hope of maintaining physical well-being and prevent diseases such as cancer and coronary heart disease. Although some studies have suggested that antioxidant supplementation has health benefits, many other medical research studies have found no benefit for the formulations tested, and excess supplementation can be harmful. [1] In addition to these uses in medicine, antioxidants have many industrial uses, such as preservatives in food and cosmetics and preventing the degradation of rubber and gasoline.

orange as therapy
Effect of different levels of dietary sweet orange (Citrus sinensis) peel extract on humoral immune system responses in broiler chickens.2014

Comparative effect of fucoxanthin and vitamin C on oxidative and functional parameters of human lymphocytes.2014

Vitamin C or ascorbic acid is widely distributed in the plant world, an important reserve is located in the adrenal glands and in the moments of greatest tension greatly impoverished, in times of stress the adrenal glands release epinephrine and norepinephrine.
E 'soluble in water, slightly in alcohol. In aqueous solution rapidly oxidizes in the presence of metals, alkali, light, oxygen.
Acid AscorbicoE 'need a continuous supply, because the human body is unable to synthesize it.
It seems to go well 200 mg daily (100 mg in the morning and 100 mg at breakfast in the afternoon, around 17:00).
It increases the body's resistance, strengthens the function of phagocytes, increases the production of antibodies, stimulates the synthesis of interferon, the biosynthesis of carnitine, anti-cholesterol, anti-stress, destroys oxygen free radicals, the hydroxyl radical, superoxide radical, the radical oxygen participates in the processes of cellular respiration occurs in the development of fibroblasts in collagen synthesis, the formation of adrenal hormones, promotes the absorption of iron (in doses of 200-500 mg) increasing the rate of hemoglobin, zinc, calcium, magnesium, etc.., counteracts the toxic effects of nicotine, benzoate, nitrogen compounds, the cytotoxic ionizing radiation, inactivates bacterial toxins, involved in the transport of oxygen and electrons, which is essential for the vital activities of all the cells, which is essential for the production of energy especially muscle, prevents the accumulation of histamine (responsible of allergies), modulates the prostaglandins (mediators of the inflammatory processes), prevents cell degeneration (including the aging process), prevents damage caused by formaldehyde, protects eye and lung, converts cystine (from food-borne) in cysteine, etc.. etc..
Its a very important function is to maintain activity in collagen, a protein necessary for the formation of connective tissue of the skin, ligaments and bones.
Vitamin C is definitely vital for the immune system.
E 'to be preferred that of natural origin (such as that contained for example in Robur, Man Plus, Wonderup) because it possesses an important factor of use by the body, in fact is constituted by two types C1 and C2 that complement and improve the 'utilization and absorption. In that synthesis is present only the C1. It is found in high quantities in the 'ACEROLA FRUIT-ROSE HIP-BUCKTHORN. It has antioxidant, immune system stimulant, assisting in the formation of collagen, favoring the absorption of iron from vegetable organism. Foods rich in iron are attacked inside the stomach by gastric juices, which facilitate the dissociation of the ions of the iron from the rest of the food (which is also favored by the dissociation cooking). With the help of ascorbic acid, these ions are immediately reduced to ferrous ions Fe2 +; is for this reason that to better absorb the iron found in plants is advisable contemporary consumption of foods rich in vitamin C. The absorption increases up to 2-3 times [2]. Not all compounds can be dissociated from the iron containing iron and this portion of the food, of which it constitutes the most part, is not absorbed.

ORANGE AS anti-anemic
The orange allows our body iglior assorbimentodel a fe

The iron is mainly absorbed in the intestine, particularly in the duodenum. Enterocytes are able to absorb the heme iron directly, as the entire molecule that contains it can cross the membrane of the enterocyte (to then release the iron in the form of trivalent ion, in particular splitting into protoporphyrin IX and Fe3 + free) . Heme iron is derived from hemoglobin and myoglobin molecules responsible for transporting oxygen and conservation in the blood and muscles, respectively. Once released from the food matrix, the heme molecule acts as a protective ring around the central atom of iron, which protects not give rise to reactions with other food components, it remains soluble in the intestine and is absorbed on the surface of intestinal cells. In contrast, the non-heme iron can be absorbed only after being separated from the original molecule and bound to other molecules, such as sugars or ascorbic acid [3].
The body is able to absorb non-heme iron bivalent, but not trivalent [4], whose formation is favored by the basic nature of the environment duodenal ulcer, due to pancreatic juices. Consequently, the trivalent iron, to be absorbed, it must first be reduced to the divalent form. The reduction can occur in the stomach, favored by the acidity due to the presence of gastric juices, or intestines, which is reduced by duodenal cytochrome B (or even DCYTB), present on the apical domain of the duodenal cells. After reduction, a divalent metal transporter (DMT-1) allows the entry into the intestinal cell via a symport Fe2 + / H +.
The iron may enter in duodenal epithelial cells, as well as through the reduction and subsequent transport by the DMT-1, also through specific integrins connected to mobilferrina.
The absorption at the level of the mucosa is influenced by the concentration of iron already present in the body: an iron deficiency leads to increased intestinal absorption, while iron overload leads to a decrease of the absorption. in fact:
if there is a shortage of iron, the synthesis of apoferritin is low, the protein binds a few atoms of iron, and consequently the latter is free to circulate in blood, bound to its transport protein (transferrin, or, in granulocytes, lactoferrin);
if there is an overload of iron in the body, there is a great synthesis of apoferritin (which, in the intestinal epithelium can bind up to 4500 iron atoms, although normally found linked to about three thousand atoms), preventing, in Thus, the circulation of free iron in the blood, where it may bind to other proteins, inactivating them or causing malfunctions.
Another mechanism of regulation occurs through mobilferrina: the latter, if there is a shortage of iron, transports it up to the basement membrane of the epithelium, but, in overload conditions, it binds to the ferritin.
Arrived at the basement membrane, iron is transported in the blood capillaries from the complex hephaestin ferroportin-1 that binds to transferrin (which has precisely the task of transporting the iron in the blood).
The type of hydrolyzable tannins, and in particular the gallotannins, bind metals such as copper and the non-heme iron, reducing absorption.

orange like vitamin A

Vitamin A is a fat-soluble vitamin, is found in nature in several forms. With the term vitamin A are indicated both the retinol that its analogues, such retinoids, that are known in at least 1500 different types, including natural and synthetic. Carotenoids also possess the biological activity of vitamin A as it can act as pro-vitamins (if you know at least 600 different types, of which only 10% have a similar activity.) Vitamin A is an excellent treatment for visual disorders, promotes bone growth.


Flavonoids are polyphenolic compounds of plant secondary metabolites. They are mostly water soluble, they are usually present in the plant as glycosides and one aglycone in the same plant can exist in combination with other sugars. We know now more than 4000 flavonoid glycosides and aglycones more than 1800 belonging to this class.
Flavonoids (or bioflavonoids) are natural chemical compounds, common in higher plants and particularly famous for their healthy properties. Powerful antioxidants are useful to ensure the optimal functioning of the liver, immune system and capillaries; also contribute to the prevention of many diseases, such as cardiovascular, inflammatory and even some cancers. The wide variety of biological actions ascribed to the flavonoids depends largely on their ability to block the damage caused by free radicals, which is related in an important way with many chronic degenerative diseases.
FlavonoidiLa class of flavonoids, in reality, is quite wide-know-more than 5,000 compounds and their therapeutic effect depends largely on the plant complex (all the chemicals contained in drugs or in the food). The milk thistle, for example, performs primarily hepatoprotective action (stimulates liver function and protects it from toxins), green tea is particularly known for its antioxidant properties and "anti-aging" while the horse chestnut has an important protective and strengthening action on the microcirculation, a property enhanced by the simultaneous association of vitamin C. the same goes for red wine, which in moderate doses positively influence cardiovascular health due to its wealth of flavonoids and other polyphenols such as resveratrolo.Flavonoidi
These substances are sometimes referred to under the term single vitamin P, an acronym that recalls their ability to reduce not only the permeability, but also the capillary fragility. This action is particularly helpful in reducing the formation of edema in the lower limbs (see swollen ankles), to combat water retention, cellulite, and some diseases of interest Proctology (hemorrhoids) and not (varicose veins, venous insufficiency).


Supplements to lower blood pressure
Potassium: Potassium is the principal intracellular cation and, as such, participates in acid-base balance and the control of osmotic pressure; however, even the remaining extracellular concentration seems to play important functions, among which also the regulation of blood pressure. Some studies suggest that the increase in potassium reduces blood pressure and increases the urinary excretion of sodium, with a reflex effect of reduction in systolic blood pressure and (theoretically) of deaths related to hypertension (Rose, 1986). The average intake recommended ranges from 800 to 3100 mg / day, but use supplements to lower the pressure at the base of potassium which will provide up to 2500-4000mg/die can be effective in reducing blood pressure up to 4mmHg.
Magnesium: magnesium is a mineral primarily intracellular, but the small portion present in the extracellular fluid is responsible for the membrane potential of nerves and muscles; although it is not yet clear the mechanism, such as potassium, magnesium also promotes the lowering of blood pressure. Some recent studies show that doses between 120 and 973mg of magnesium per day (where the requirement is about 150-500mg/die) effectively contribute to reducing the levels of pressure; ultimately, take supplements to lower the pressure at the base of magnesium can be a relevant factor but only in dosages that can exceed 200% of the recommended ration.



2014-07-07T12:20:58 - victoire komguem
2014-07-07T11:32:45 - victoire komguem
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