Benefits of citrus fruits in the removal of
pollution
Chapter: 1
Introduction
Citrus:
Citrus is a large genus that includes several major cultivated species, including
C. sinensis (sweet orange), Citrus reticulata (tangerine and mandarin), Citrus
limon (lemon), Citrus grandis (pummelo) and Citrus paradisi (grapefruit). In 2009, the
global citrus acreage was 9 million hectares and citrus production was 122.3 million tons
which is the top ranked among all the fruit crops. Among the 10.9 million tons (valued at
$9.3 billion) of citrus products traded in 2009, sweet orange accounted for approximately
60% of citrus production for both fresh fruit and processed juice consumption. Moreover,
citrus fruits and juice are the prime human source of vitamin C, an important component of
human nutrition. Citrus is believed to be native to southeast Asia and cultivation of fruit
crops occurred at least 4,000 years ago
Citrus, also known as agrumes (sour fruits) by the Romance loanword, is one of the world's
major fruit crops with global availability and popularity contributing to human diets. Due to
unclear numbers of natural species and wide areas for cultivation, the most well‐known
examples of citrus fruits with commercial importance are oranges, lemons, limes, grapefruit,
and tangerines. Although citrus fruits are grown all over the world in more than 140
countries, most of the crop grows on either side of a belt around the equator covering tropical
and subtropical areas of the world 35°N and 35°S latitudes with cultivation and production
concentrated in major regions in the Northern Hemisphere
Although many citrus fruits, such as oranges, tangerines, and grapefruits can be eaten fresh,
about a third of citrus fruit worldwide is utilized after processing, and orange juice production
accounts for nearly 85% of total processed consumption
, Fig 1.1 A schematic section of a typical citrus fruit illustrating different structures
Nutritional benefits:
The established nutrient values of citrus fruits are beyond providing vitamin. The fruits are
abundant in macronutrients, such as simple sugars and dietary fiber, and are a source of many
micronutrients including folate, thiamin, niacin, vitamin B6, riboflavin, pantothenic acid,
potassium, calcium, phosphorus, magnesium, and copper, which are essential for maintaining
health and normal growth. Citrus fruits are also low in energy density and free of sodium and
cholesterol. In addition, understanding the variety of naturally occurring phytochemicals,
including limonoids, flavonoids, and carotenoids, is actively being researched. Recent
epidemiological studies and other investigations have demonstrated that these bioactive
compounds have a broad range of physiological effects and may contribute to the
associations between citrus fruit consumption and prevention of chronic diseases, such as
cardiovascular disease, cancer, neurological deficits, cataracts, age‐related macular
degeneration, and osteoporosis. For example, a reduced lung cancer risk was associated with
an increase of 1 grapefruit or grapefruit juice serving/day, whereas no other associations
were
Fig: 1.2 nutritional facts about citrus
pollution
Chapter: 1
Introduction
Citrus:
Citrus is a large genus that includes several major cultivated species, including
C. sinensis (sweet orange), Citrus reticulata (tangerine and mandarin), Citrus
limon (lemon), Citrus grandis (pummelo) and Citrus paradisi (grapefruit). In 2009, the
global citrus acreage was 9 million hectares and citrus production was 122.3 million tons
which is the top ranked among all the fruit crops. Among the 10.9 million tons (valued at
$9.3 billion) of citrus products traded in 2009, sweet orange accounted for approximately
60% of citrus production for both fresh fruit and processed juice consumption. Moreover,
citrus fruits and juice are the prime human source of vitamin C, an important component of
human nutrition. Citrus is believed to be native to southeast Asia and cultivation of fruit
crops occurred at least 4,000 years ago
Citrus, also known as agrumes (sour fruits) by the Romance loanword, is one of the world's
major fruit crops with global availability and popularity contributing to human diets. Due to
unclear numbers of natural species and wide areas for cultivation, the most well‐known
examples of citrus fruits with commercial importance are oranges, lemons, limes, grapefruit,
and tangerines. Although citrus fruits are grown all over the world in more than 140
countries, most of the crop grows on either side of a belt around the equator covering tropical
and subtropical areas of the world 35°N and 35°S latitudes with cultivation and production
concentrated in major regions in the Northern Hemisphere
Although many citrus fruits, such as oranges, tangerines, and grapefruits can be eaten fresh,
about a third of citrus fruit worldwide is utilized after processing, and orange juice production
accounts for nearly 85% of total processed consumption
, Fig 1.1 A schematic section of a typical citrus fruit illustrating different structures
Nutritional benefits:
The established nutrient values of citrus fruits are beyond providing vitamin. The fruits are
abundant in macronutrients, such as simple sugars and dietary fiber, and are a source of many
micronutrients including folate, thiamin, niacin, vitamin B6, riboflavin, pantothenic acid,
potassium, calcium, phosphorus, magnesium, and copper, which are essential for maintaining
health and normal growth. Citrus fruits are also low in energy density and free of sodium and
cholesterol. In addition, understanding the variety of naturally occurring phytochemicals,
including limonoids, flavonoids, and carotenoids, is actively being researched. Recent
epidemiological studies and other investigations have demonstrated that these bioactive
compounds have a broad range of physiological effects and may contribute to the
associations between citrus fruit consumption and prevention of chronic diseases, such as
cardiovascular disease, cancer, neurological deficits, cataracts, age‐related macular
degeneration, and osteoporosis. For example, a reduced lung cancer risk was associated with
an increase of 1 grapefruit or grapefruit juice serving/day, whereas no other associations
were
Fig: 1.2 nutritional facts about citrus
