What are the health benefits of eating oranges?

Citrus fruits’ health benefits begin the moment you put them in your mouth. Australian researchers have linked high citrus consumption to a lower risk of developing cancers of the mouth, throat and stomach. In addition, regular consumption of oranges during the first two years of life has been associated with a reduced risk of childhood leukemia. The phytochemicals naringenin and hesperetin contribute significantly to the body’s antioxidant pool, helping combat the damage caused by free radicals. Studies show they can reach the blood in as little as 20 minutes.

The combination of high vitamin C content and flavonoids make oranges important wherever vitamin C is required to function, especially within the immune system, lens of the eye, adrenal glands, reproductive organs, and in the connective tissues of our body, such as the joints, gums, and ground substance; and in promoting overall good health. One of the most important flavonoids in oranges is hesperidin. Hesperidin has been shown to lower high blood pressure as well as cholesterol in animal studies, and to have strong anti-inflammatory properties. The concentration of hesperidin is considerably higher in the inner peel and inner white pulp of the orange, rather than in its orange flesh. The consumption of oranges and orange juice has been shown to protect against cancer and help fight viral infections. The pectin in oranges also possesses properties similar to that of grapefruit pectin in lowering cholesterol levels.