Citrus: An Overview of Food Uses and Health Benefits

Abstract

Citrus species is a category of fruit that contains a variety of bioactive components throughout the plant. Citrus fruits (and items made from them) are among the most widely eaten fruits in the world, and their supply continues to increase. Oranges, pomelos, limes, tangelos, mandarins, lemons, kumquats, grapefruits, and other Citrus fruits are among them. They are frequently employed in the culinary, cosmetics, and pharmaceutical sectors due to their fragrance and taste. Vitamin C, pectin, limonene, phenolics, iso-limonene, flavanones, and nonanal are the main bioactive components present, and they provide a variety of health advantages. Pharmacological studies have shown that the fruit has numerous nutraceutical benefits, including a strong antioxidant, antidiabetic, anti-hypertensive, anticancerous, antibacterial, antifungal, antimicrobial, antihyperglycemic, and cardioprotective. It should also be highlighted that all Citrus fruits are an excellent source of minerals, which are required to maintain water and electrolyte balance. Citrus fruit-eating has been linked to a range of health advantages in recent research. This chapter presents an overview of the nutritional aspects of Citrus as well as its health benefits, which will be detailed.