Although the exact origin of the lemon is not known, some herbalists believe that the lemon came from northern India. Cultivated in southern Europe, the Middle East and East Asia, the lemon was transported to America in 1493. Today it attracts the heads of lemon production in California, Arizona, Italy, Spain, Greece, Turkey, Cyprus, Lebanon, South Africa and Australia are listed on the form.
Although lemon is available at any time of the year, summer is at its peak. It can be eaten in many different ways, it can be eaten in cubes, squeezed or made into lemonade, added as a garnish to dishes, candied crust or juice and the crust can be used in cooking.
Alissa Rumsey, a speaker at the Academy of Nutrition and Dietetics, a licensed dietitian in New York, notes that lemon contains an abundance of ingredients called vitamin C, folic acid, potassium, flavonoids and lemon. Lemons are found in lemon juice. According to the list of the healthiest foods in the world, a quarter cup of lemon juice satisfies 31 percent of our daily needs for vitamin C, 3 percent needs folic acid and 2 percent needs potassium. Plus only 13 calories. A whole raw lemon satisfies 22 calories and 139 percent of our daily need for vitamin C.
Immunity: Rumsey says that vitamin C plays an important role for immunity, but it also helps neutralize free radicals in our body. According to scientists from the Linus Pauling Institute at Oregon State University, vitamin C stimulates the production of white blood cells and maintains the integrity of immune cells. Vitamin C also helps protect leukocytes that produce antiviral drugs.
Heart health: Folic acid is thought to prevent bleeding in the brain, while at the same time helping cardiovascular health by lowering homocysteine levels. A 2010 meta-analysis published in The European Journal of Internal Medicine found that the results of clinical studies on folic acid and heart attack were not final, but that folic acid consumption had little benefit in reducing the risk of cerebral hemorrhage.
Rumsey notes that vitamin C also reduces the risk of cardiovascular diseases. A 2015 study published in The American Journal of Clinical Nutrition examined more than 100,000 participants, and those who consumed the most vegetables and fruits had a 15 percent lower risk of developing heart disease. Those with the lowest risk were participants with high levels of vitamin C in their blood.
Scientists say that vitamin C is beneficial for heart health because of antioxidants that protect against free radicals. Vitamin C also helps reduce bad cholesterol and keep arteries flexible, according to the University of Maryland Medical Center.
Rumsey states that there are research results that show that lemongrass also lowers cholesterol. In a 2007 study published in the journal Alternative Therapy in Health and Medicine, male and female participants with high cholesterol were given lemon and vitamin E every day for a month, and eventually a 20-30 percent drop in cholesterol was observed for a month. Researchers think that limonin reduces the level of apolipoprotein B, which is known to raise cholesterol levels.
Kidney stone: These two foods are extremely useful for people who drop kidney stones, because the citric acid in yellow and green lemons (lime or lime) is much more than any other fruit. According to the University of Wisconsin Health, citric acid prevents the formation of stones and also breaks down the small stones that form. The more citric acid you have in your urine, the more protected you are from the formation of kidney stones. If you drink half a cup of lemon juice a day, you will get as much citric acid as in pharmacological treatment.
Cancer: A 2011 study published in the Asian Pacific Journal of Cancer Prevention found that cells died when lemon extract was applied to breast cancer cells. Although the application of lemon extract was performed in a laboratory environment, the obtained results show that lemon is effective against cancer.
Rumsey notes that there have been many studies examining the role of folic acid in reducing the risk of cancer. A 2007 study published in the American Journal of Clinical Nutrition found that the ability of folic acid to reduce the risk of cancer may be related to its role in the production of substances that suppress cancer DNA. However, research has also found that in some cases, high levels of folic acid trigger the growth of cancer cells. The authors state that folic acid can provide protection if applied at the beginning of the carcinogenesis phase and at low levels, and that it can lead to progress in carcinogenesis if given at later stages and in large doses.
Lemons are also thought to reduce the risk of cancer. A 2012 article published in the Journal of Nurtigenetics and Nutrigenomics examined the role of lemons in breast cancer and found that they could benefit from chemotherapy.
Health of pregnant women: Rumsey states that folic acid plays a very important role in pregnant women in preventing nerve tube damage. Although prenatal vitamins contain folic acid, intake through unprocessed foods allows the body to absorb folic acid more easily.
Lemon, lemon peel and weight loss: Due to the low calorie and aroma of food and drink, lemon, lemon juice and peel are extremely common among diets. In addition, lemon peel contains many nutrients. You can grate the crust and add it to salads, chicken or fish dishes. Lemon can also be added to fruit and vegetable purees and soups. However, Rumsey also points out that lemon is wrong if it is seen as a miraculous food for detoxification or weight loss.
Losses: Although there is no harm at all, if you consume too much lemon, you may have problems such as reflux or heartburn. In addition, according to “Healthy Food in the World”, it is useful to drink lemon juice with a straw, because citric acid can corrode tooth enamel.
Source: Science and technology for all