Food sources of bioflavonoids

Bioflavonoids are a group of polyphenolic compounds that are widely distributed in the plant kingdom.

Bioflavonoids were first discovered in citrus peel. The white pulp of citrus fruits is also a rich source. Citrus fruit is containing the bioflavonoids hesperidin and naringin.

Peppers, buckwheat, blackcurrants and the white material just beneath the peel of citrus fruits contain flavonoids.

Sources of bioflavonoids include apricots, blackberries, cherries, grapefruit, grapes, lemons, oranges, plums and prunes. Herbs that contain bioflavonoids include chervil, elder berries, hawthorn berry, horsetail, rose hips and shepherd’s purse.

Other foods high in bioflavonoids are cacao and green tea. Tangerine juice is a very rich source of tangerine and nobiletin.
Food sources of bioflavonoids

Nutritional composition of citrus fruit

The most important components in fruit can be group as follows: water, proteins, carbohydrates, fats, minerals and vitamins.

The primary portions of carbohydrates in citrus fruit are the three simple sugars that present about 80% of the total soluble solids of orange juice: sucrose (49-59%), glucose (20-25%) and fructose (20-25%).

Citrus pulp is used as a source of energy because of its composition. Fat and protein of citrus pulp vary with the seed content, which ranges from 1.0% to 17.7% depending upon the variety of fruit.

The citrus cultivars are recognized as one of the most important sources of ascorbic acid. Ascorbic acid is the only vitamin present in citrus fruit in amounts of major nutritional significance: one orange has 50 mg of vitamin C, which is nearly double of the recommended daily intake.

The mild acid and bitter taste in citrus are good for digestion and blood circulation. Citrus peels are rich in pectin which is valuable in making jellies, marmalades, candies, jams and pharmaceutical preparations.

Citrus fruits are particularly abundant in flavonoids which may account for up to 75% of the total solids. 

Major pigments found in citrus fruit include chlorophylls, carotenoids, and anthocyanins. Chlorophylls (a and b) impart green colors and predominate in the peel of citrus fruits during growth and maturation.

It is well known that enormous differences exist in the composition of citrus fruits, as influenced by factors such as those that follow:
*The stage of maturity at which citrus is picked
*The handling, harvesting and time between harvesting and consumption
*Environmental factors affect the composition and quality of citrus fruits
Nutritional composition of citrus fruit

Minerals in citrus fruit

The most importance citrus fruits are oranges, lemons, limes and grapefruit. Citrus fruit are a good source of minerals calcium, calcium, phosphorus and potassium.

Potassium accounts for over 40% of the total mineral content of citrus fruit. Potassium functions to maintain intracellular fluid balance and as such a high intake is associated with lower of blood pressure and a reduced risk of stroke.

Potassium content tends to be lower during a heavy crop year.

Due to a favorable ratio of sodium to potassium, citrus juices are generally prescribed in diets to balance the body electrolytes in summer months.

Citrus juices taken in excess can leech calcium from the system, softening bones and teeth.

If drink more than three to four 6 ounce glasses per week, make sure to get extra exercise to burn excess acid.

In Valencia and navel oranges from California, sodium, silicon, iron, manganese and boron are found.
Minerals in citrus fruit