Even though the orange is composed mainly of water, its pulp and juice contain a very large quantity of vitamins A, B and C and antioxidant compounds. Its flesh is rich in nutrients such as calcium, potassium, phosphorus, magnesium, iron, copper, flavonoids and carotenoids, as well as fibre. Consuming it regularly is excellent to protect the body from many diseases.
Orange is an excellent source of vitamin C. Eating oranges will then stimulate the immune system and fight against fatigue such as winter cold spells.
Low in fat and protein, orange is a fruit with a low caloric intake that is very suitable for people who want to lose weight.
In addition to its richness in vitamin C, orange is also a very good source of antioxidants. These compounds help to fight against cell ageing and the appearance of many diseases such as cancers. The various antioxidants present in the orange are particularly effective in protecting against cancers of the stomach, oesophagus, colon or larynx. They may also slow the growth of cancer cells in sick people. These famous antioxidants also help prevent cardiovascular disease and regulate blood cholesterol levels. Not to mention their anti-inflammatory role, which makes them particularly important for people suffering from diseases such as rheumatoid arthritis.
Health Benefits of Eating Oranges
Help in case of familial hypercholesterolemia:
Researchers have shown that the daily consumption of 750 ml of orange juice increases HDL cholesterol levels (the "good" cholesterol) in people with high cholesterol levels. As HDL cholesterol rises, cardiovascular risk decreases. The researchers attribute this effect to a flavonoid contained in the orange: hesperidin.
Hesperedin is the main flavonoid of orange and is found in large quantities in the white part of the peel and membranes of the fruit, as well as in smaller concentrations in juice and seeds.
Fighting cancer:
Like all fruits and vegetables, citrus fruits, with their high antioxidant content, help prevent cancer. They seem to protect more particularly against stomach and laryngeal cancers. On the other hand, citrus terpenes make detoxification enzymes more effective against carcinogens.
Prevent the risk of cardiovascular disease:
The oxidative process in the body is one of the main risk factors for cardiovascular disease. Regular consumption of vitamin C in the form of orange juice reduces the risk of atherosclerosis, cerebrovascular disease, including stroke and thrombosis. Its action also reduces the level of bad cholesterol.
A friend of the bones:
You can eat oranges without risking decalcifying! On the contrary, orange is one of the most effective fruits that provides calcium to the body. In orange, calcium is relatively abundant (40 mg per 100 g, instead of 5 to 15 mg in most other fruits). In addition, the calcium/phosphorus ratio is 2.5, which is an optimal value for the proper use of calcium. Finally, the presence of organic acids (and in particular citric acid) also plays a positive role in calcium assimilation. Thus, the biological use of orange calcium appears to be similar to that of milk calcium, a model in this field. As a result, the orange can only promote the body's good calcium status.
Our diet, by providing a lot of meat and cereals, acidifies the body. However, the organic acids of citrus fruits (which give them their acidic taste) paradoxically have an alkalizing effect: by combining with minerals such as potassium, they form bicarbonates that compensate for the body's acidity. This property of citrus fruits is particularly interesting in the fight against osteoporosis. A high acidity forces the body to take calcium from the bones to maintain the acid-base balance. Citrus fruits help to counterbalance the acidifying effect of our diet without drawing on our bone reserves.
Improve digestion:
Orange is also useful to the body to clean up substances that are difficult to absorb by the different organs. It is able to disinfect and dissolve these residues, thus facilitating digestion, contributing to the health of the skin and promoting the absorption of iron by the body.
Protect the eyes:
Cataract is a common eye disease among people over 65 years of age. But according to a recent study by British researchers, eating foods rich in vitamin C, such as oranges, could reduce the progression of the disease by 33%. This is due to the antioxidant action of this vitamin on the eye fluid, which protects the lens of the eye from age-related opacification.
A natural anti-inflammatory:
Thanks to its flavonoids, orange also has an anti-inflammatory effect on the body. For people suffering from diseases such as rheumatoid arthritis, eating foods rich in flavonoids would indeed be beneficial.
Orange, a good source of energy:
Despite its moderate energy intake (about 47 kcal per 100 grams), orange is rich in carbohydrates (fast sugars). It therefore provides energy that is readily available, but helps to maintain its line. That's why a freshly squeezed orange juice or a whole orange is a great way to start the day.
