5 Health Benefits Of Oranges

The orange fruit happens to be one of the most common fruits in the world today. It belongs to the citrus family and is a rich source of vitamins. Here are some of the benefits derived from taking this succulent fruit:

High in Vitamin C:

One basic nutrient found in oranges is vitamin C. Medical research shows that one orange offers about 116.2 percent of the daily value for vitamin C. Medically, a good intake of vitamin c helps reduce the risk of colon cancer as it helps to get rid of free radicals that cause damage to the DNA. Also, the presence of vitamin C in oranges help boost the immune system thereby reducing the chances of falling ill frequently.

Keeps blood pressure under check: Oranges are known to be rich also in vitamin B6. The vitamin B6 in them help support the production of haemoglobin and also help keep blood pressure under check due to the presence of magnesium.

Controls blood sugar level: 

Oranges contain fibre which help in keeping blood sugar levels under control. It is therefore important, that diabetic patients make this fruit part of their meal. Moreover, oranges have simple sugars. The natural fruit sugar in oranges, fructose, can help keep blood sugar levels from rising too high after eating.

Skin remedy:

Oranges aren’t just for consumption. They are also used for other purposes such as face mask. When taken or applied topically, the antioxidant vitamin C in oranges, help to fight skin damage caused by the sun and pollution, reduce wrinkles and improve overall skin texture. Vitamin C plays a vital role in the formation of collagen which is the support system of the skin.

Reduces the risk of stroke: 

Taking of oranges has proven to be a feasible way in reducing the risk of stroke. The consumption of flavanones, a compound found in citrus fruits like oranges has been shown to significantly reduce the risk of ischemic stroke. This stroke occurs when a blood vessel that supplies blood to the brain becomes obstructed, and they account for about 87 percent of all strokes.

A research carried out at Norwich Medical School, which analyzed the food consumption of nearly 70,000 women over a 14-year period found out that the women who consumed the greatest amounts of flavanones had a 19-percent lower risk of ischemic stroke than the women who consumed the least amount of flavanones.

Vitamin C consumption also help protect against hemorrhagic stroke, a less common variety of stroke but one that’s often more deadly. A recent study found that on average, those who had experienced a hemorrhagic stroke had depleted levels of vitamin C, while those who had not experienced a stroke had normal levels.

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