Citrus fruits such as oranges, grapefruits, mandarins and lemons are full of phytochemicals that have anticancer properties.
Studies have proven that citrus consumption is associated with a decrease in cancer development.
This is particularly true in digestive tract cancers, ie those of the pharynx, esophagus, mouth, stomach and colon.
Recent findings have found that children who consume orange juice in the first two years of life have a decreased risk of leukemias.
Hesperidin, a flavonone in oranges, strengthens blood vessels, thereby reducing their permeability. Blood vessel permeability is associated with inflammability, so in essence, this compound is an anti-inflammatory one that may prevent the development of cancer.
The phytochemicals in citrus fruits block tumor growth directly by restricting the ability of tumor cells to reproduce. Also citrus fruits may help the body to eliminate cancer causing substances.
Citrus has been shown to enhance the anticancer effects of other phytochemicals present in the diet. Vitamin C protects the DNA from free radical damage and prevents cancer before it begins.