Citrus Peel Flavonoids as Potential Cancer Prevention Agents [PDF]
Current Developments in Nutrition, 2020 Citrus fruit and in particular flavonoid compounds from citrus peel have been identified as agents with utility in the treatment of cancer. This review provides a background and overview regarding the compounds found within citrus peel with putative anticancer potential as well as the associated in vitro and in vivo studies.
Nooshin Koolaji +2 more
exaly +6 more sources
Citrus peel polyphenols alleviate intestinal inflammation in mice with dextran sulfate sodium-induced acute colitis [PDF]
Heliyon, 2023 Citrus peel polyphenols have possess the distinct anti-inflammatory activities. However, its underlying mechanism on ulcerative colitis have not been elucidated.
Yajing He +6 more
doaj +2 more sources
Effect and Mode of Different Concentrations of Citrus Peel Extract Treatment on Browning of Fresh-Cut Sweetpotato [PDF]
Foods, 2023 Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut ...
Xiugui Fang +7 more
doaj +2 more sources
Quality Characteristics of Citrus Peel Jelly. [PDF]
Prev Nutr Food Sci, 2023 Citrus peels are high in flavonoids and can help with nausea, indigestion, and phlegm. Furthermore, the peel is higher in dietary fiber and phenolic compounds than the fruit. However, every year, around 40,000∼120,000 tons of citrus peels are discarded as waste. As a result, citrus peel jelly was created, which can be reused as a functional food.
Baek JJ, Ryu SI, Paik JK.
europepmc +3 more sources
Effects of Fermented Citrus Peel on Ameliorating Obesity in Rats Fed with High-Fat Diet [PDF]
Molecules, 2022 Although citrus peel is a waste material, it contains a variety of bioactive components. As our preliminary findings showed that citrus peels fermented with Saccharomyces cerevisiae T1 contained increased levels of anti-obesity flavonoids, the objective ...
Chung-Hsiung Huang +3 more
doaj +2 more sources
Valorization of Citrus Peel Byproducts: A Sustainable Approach to Nutrient-Rich Jam Production [PDF]
FoodsThe valorization of citrus peel byproducts presents a sustainable and innovative approach to reducing food waste while improving the nutritional content of fruit-based products.
Monica Negrea +6 more
doaj +2 more sources
Development of citrus peel by-product as a slice jam by using two-level factorial design [PDF]
Food Chemistry: Molecular SciencesNatural slice jam from the citrus peel is a product that enhances the economic value of the waste of citrus fruit peel. The goal of the study was to improve a recipe for a natural jam made entirely from citrus peel and shaped into a square to make it a ...
Wan Fatimah Wan Mohd Nowalid +2 more
doaj +2 more sources
Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development [PDF]
FoodsMeat products contain synthetic additives such as sodium ascorbate and sodium erythorbate as reducing agents, raising concerns regarding their potential health implications. This study evaluated the effectiveness of grapefruit, lemon, mandarin, or orange
Su Min Bae +4 more
doaj +2 more sources
Citrus peel as a source of functional ingredient: A review
Journal of the Saudi Society of Agricultural Sciences, 2018 Citrus plants belonging to the family Rutaceae which include fruits such as orange, mandarin, lime, lemon, sour orange and grapefruitappear as a well known promising source of multiple beneficial nutrients for human beings.
Shafiya Rafiq +2 more
exaly +3 more sources
Agronomy, 2023 In view of the continuous decline in organic carbon content in citrus orchard soil, to explore the effects of biochar and farmland waste on the transformation of organic carbon in citrus orchard soil.
Lening Hu +5 more
doaj +1 more source