Citrus unshiu peel (CUP) metabolites improve intestinal inflammation whilst altering the gut microbiome, in mice with induced colitis, a recent study has found.
An extract from blood orange may reduce systematic oxidative stress and pro-inflammatory activity in older individuals and may ameliorate outcomes for age-related conditions.
A combination of extracts from citrus and pomegranate may improve handgrip strength, a measure of physical fitness, and cognitive functioning for memory, learning, and concentration, says a new study from The Netherlands.
An hesperidin-rich citrus extract may dose-dependently increase levels of beneficial bacteria in the gut, particularly those with anti-obesity potential, says a new study.
The micronutrients and other bioactives contained in a glass of orange juice is sufficient enough to shore up the immune response and tackle oxidative stress and inflammation, a review concludes.
Supplementing a high-fat diet with citrus flavonoid eriocitrin may improve markers of metabolic health, inflammation and oxidative stress in obese mice eating a high-fat diet, says a new study.
Chronic supplementation with a citrus flavonoid extract has shown increases in anaerobic exercise performance, confirming earlier research using a one-time intervention.
Eight weeks of supplementation with a combination of citrus flavones and flavanones and olive polyphenols led to “remarkable” improvements in markers of heart health, report Spanish researchers.
A polyphenolic dietary compound may reduce body weight, fat mass, and Body Mass Index (BMI) in obese subjects, says an industry-backed study, which points to the flavonoids’ inhibitory action as a possible explanation.
A group of Dutch researchers looked at 22 published studies to summarize the evidence we have so far on the health benefits of a group of compounds (called flavanones) found in citrus.
Lemon, orange and grapefruit are citrus staples - but what about pomelo, calamansi and yuzu? Kerry takes a look at where beverage flavours could go in 2019 and beyond.
Tetra Pak has released the latest edition of its Orange Book with a study, which shows pasteurization has little effect on the levels of vitamin C in orange juice.
Increasing intake of berries and citrus fruits may improve erectile function as well as reduce heart attack risk, researchers at the University of East Anglia and Harvard Medical School have said.
Beta-cryptoxanthin, a novel dietary carotenoid derived from Japanese satsuma mandarin, may prevent abdominal obesity and improve symptoms of metabolic syndromes, according to a review of human and mice research.
Fat burning food supplements containing a combination of caffeine and synephrine are dangerous, according to Finnish authorities which have called for their removal from shelves.
Powdered whole fruits incorporated into foods, drinks and supplements as functional ingredients could be a way for industry to improve the nutritional value of products and increase fruit intake, suggest researchers.
The Japanese citrus fruit Citrus depressa yields high
methoxyl pectin in higher quantities than grapefruit and lemon, and
could be used as a gelling agent, researchers from Japan have
reported.
Drinking more orange or grapefruit juice may reduce bone loss and
decrease the risk of osteoporosis in later life, suggests an animal
study from Texas.
The Florida Department of Citrus has decided the time is ripe to
remind consumers of the nutrients contained in orange juice through
a national campaign that will no doubt benefit producers of pure
and vitamin enriched juices.
A compound found in the peels of citrus fruit has the potential to
lower cholesterol more effectively than some prescription drugs,
and without side effects, according to a study by US and Canadian
researchers.
