The orange is a fruit that is originated from East Asia and it belongs to the species Citrus X Sinensis. It is grown in most tropical and subtropical climatic zones of the world. The orange fruit has an orange color to its skin and it is sour in taste. It has an outer skin that can be peeled off to extract the fruit. This genus consists of other fruits such as the lemon, lime, grapefruit etc.
Orange Tree
Image by Hans Braxmeier from Pixabay
The Orange Tree
The orange tree is an evergreen tree with a height of 9-10 meters. Its leaves are oval in shape, 4-10 cm long, with have crenulate margins. Oranges grow in varied sizes and shapes from its spherical shape to an oblong shape. The different varieties of orange are Bali, Belladona, Charmute, Fukuhara, Jincheng etc. The ratio of sugar and acids in the orange give its taste. The aroma in orange is originated from the volatile compounds such as alcohols, ketones, aldehydes, esters etc.
Chemical Composition
Orange contains a good amount of vitamin C, the other nutrients are available in low quantities. The phytochemicals contained in orange are carotenoids, flavonoids, and volatile organic compounds. A 100 g of orange contains 47 kilo calories of energy, sugar 9.35 g, dietary fiber 2.4 g, vitamin C 53.2 mg, thiamine 0.087 mg, folate 30 mcg, pantothenic acid, 0.25 mg, vitamin B6 0.06 mg, calcium 40 mg, potassium 181 mg etc.
Oranges
Health Benefits of Orange
Orange contains large amount of vitamin C, which helps in cell integrity, protecting the cells from damages and wound healing. It helps in proper functioning of the immune mechanism and prevent infections. The antioxidant properties of vitamin C helps to destroy and neutralize free radicals and reduce inflammation. It reduces the severity in inflammatory conditions such as asthma, osteoarthritis and rheumatoid arthritis. It helps in prevention of cancer. It also helps to maintain good skin texture and smoothness.
The phytonutrients present in orange such as carotenoids and flavonoids are shown to have anti-inflammatory, anti-tumor and antioxidant properties. Orange also contains carotenoids such as choline, zeaxanthin, beta-cryptoxanthin and lycopene. The choline helps in the transmission of nerve impulses and thus assists in learning, memory, muscle movement and sleep. Zeaxanthin is an antioxidant that helps to reduce inflammation in various organ systems of the body. The flavonoids are hesperidin, anthocyanins etc. which has antioxidant properties.
Thiamine or vitamin B1 present in the orange prevents thiamine deficiency state called beriberi and Wernicke encephalopathy. Thiamine is present along with other B complex vitamins.
Folate or vitamin B9 is related to cell growth and metabolism. It is needed for the creation of white and red blood cells in the bone marrow, produce RNA and DNA in the cells and conversion of carbohydrate into energy. It is extremely important during active growth periods such as pregnancy, infancy and adolescence.
The potassium content in the orange can decrease the cardiovascular load and reduce blood pressure and stroke risk. It also reduces cardiovascular diseases.
The calcium in the orange helps in building teeth, bones and improves muscle strength.
The fiber present in the orange helps to reduce the risk of overweight and constipation. Dietary absorption of fiber is less compared to other carbohydrates. It helps in digestion and absorption of other nutrients. It can also reduce cholesterol content in the blood.
The citric acid present in the orange prevents kidney stone formation. The ascorbic acid and citric acid helps in absorption of iron from the diet thus preventing anemia.
Adverse Effects
Adverse effects of over-consumption can lead to heartburn, vomiting, gastric upset, weight gain etc.
Orange Tree
Image by Hans Braxmeier from Pixabay
The Orange Tree
The orange tree is an evergreen tree with a height of 9-10 meters. Its leaves are oval in shape, 4-10 cm long, with have crenulate margins. Oranges grow in varied sizes and shapes from its spherical shape to an oblong shape. The different varieties of orange are Bali, Belladona, Charmute, Fukuhara, Jincheng etc. The ratio of sugar and acids in the orange give its taste. The aroma in orange is originated from the volatile compounds such as alcohols, ketones, aldehydes, esters etc.
Chemical Composition
Orange contains a good amount of vitamin C, the other nutrients are available in low quantities. The phytochemicals contained in orange are carotenoids, flavonoids, and volatile organic compounds. A 100 g of orange contains 47 kilo calories of energy, sugar 9.35 g, dietary fiber 2.4 g, vitamin C 53.2 mg, thiamine 0.087 mg, folate 30 mcg, pantothenic acid, 0.25 mg, vitamin B6 0.06 mg, calcium 40 mg, potassium 181 mg etc.
Health Benefits of Orange
Orange contains large amount of vitamin C, which helps in cell integrity, protecting the cells from damages and wound healing. It helps in proper functioning of the immune mechanism and prevent infections. The antioxidant properties of vitamin C helps to destroy and neutralize free radicals and reduce inflammation. It reduces the severity in inflammatory conditions such as asthma, osteoarthritis and rheumatoid arthritis. It helps in prevention of cancer. It also helps to maintain good skin texture and smoothness.
The phytonutrients present in orange such as carotenoids and flavonoids are shown to have anti-inflammatory, anti-tumor and antioxidant properties. Orange also contains carotenoids such as choline, zeaxanthin, beta-cryptoxanthin and lycopene. The choline helps in the transmission of nerve impulses and thus assists in learning, memory, muscle movement and sleep. Zeaxanthin is an antioxidant that helps to reduce inflammation in various organ systems of the body. The flavonoids are hesperidin, anthocyanins etc. which has antioxidant properties.
Thiamine or vitamin B1 present in the orange prevents thiamine deficiency state called beriberi and Wernicke encephalopathy. Thiamine is present along with other B complex vitamins.
Folate or vitamin B9 is related to cell growth and metabolism. It is needed for the creation of white and red blood cells in the bone marrow, produce RNA and DNA in the cells and conversion of carbohydrate into energy. It is extremely important during active growth periods such as pregnancy, infancy and adolescence.
The potassium content in the orange can decrease the cardiovascular load and reduce blood pressure and stroke risk. It also reduces cardiovascular diseases.
The calcium in the orange helps in building teeth, bones and improves muscle strength.
The fiber present in the orange helps to reduce the risk of overweight and constipation. Dietary absorption of fiber is less compared to other carbohydrates. It helps in digestion and absorption of other nutrients. It can also reduce cholesterol content in the blood.
The citric acid present in the orange prevents kidney stone formation. The ascorbic acid and citric acid helps in absorption of iron from the diet thus preventing anemia.
Adverse Effects
Adverse effects of over-consumption can lead to heartburn, vomiting, gastric upset, weight gain etc.
