Vitamin C in citrus fruit

Citrus is the largest genus in the family Rutaceae and is the most traded horticultural product in the world. Consumption of citrus fruits or their products is found to be inversely associated with several diseases. Citrus fruits and juices are rich sources of bioactive compounds, like flavonoids, carotenoids, limonoids, coumarin-related compounds, folates, essential oils, pectins and vitamin C.

Vitamin C, also is known as ascorbic acid contributes to many health benefits such as prevention of scurvy and cancer, relief from common cold, stimulate collagen synthesis and play a significant role in wound healing process.

Citrus is an excellent source of vitamin C. Most persons can achieve 100% of the RDA for vitamin C by consuming moderate amounts of citrus fruit.

Ascorbic acid acts as an antioxidant, a nutrient that chemically binds and neutralizes the tissue damaging effects of substances in the environment known as free radicals.

Reports show that vitamin C content in orange juices are between 29.0 and 82.5 mg/100 mL. Navel and Pineapple oranges have the highest contents of vitamin C, 82.5 and 78.0 mg/100 mL of juice, respectively.
Vitamin C in citrus fruit