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Page 32 by Suzanne Laurie Bsc (Hons) Nutritional Therapist MBANT Lemons
Lemons are not just for serving in your gin and tonic, like many fruits and vegetables, lemons contain unique flavonoid compounds that have antioxidant and anti-cancer properties.
While these flavonoids have been shown to stop cell division in many cancer cell lines, they are perhaps most interesting for their antibiotic effects.
Several other fascinating research studies on the healing properties of lemons and limes have shown that cell cycles - including the decision a cell makes about whether to divide (called mitosis) or die (apoptosis) -are altered by lime juice, as are the activities of special immune cells called monocytes.
In addition to their unique phytonutrient properties, lemons are an excellent source of vitamin C, one of the most important antioxidants in nature. Vitamin C is one of the main antioxidants found in food and the primary water-soluble antioxidant in the body.
Vitamin C travels through the body neutralising any free radicals with which it comes into contact in the aqueous environments in the body both inside and outside cells.
Free radicals can interact with the
healthy cells of the body, damaging them and their membranes, and also cause a lot of inflammation, or painful swelling, in the body. This is one of the reasons that vitamin C has been shown to be helpful for reducing some of the symptoms of osteoarthritis and rheumatoid arthritis.
Since free radicals can damage blood vessels and can change cholesterol to make it more likely to build up in artery walls, vitamin C can be helpful for preventing the development and progression of atherosclerosis and diabetic heart disease.
Vitamin C is also vital to the function of a strong immune system. The immune system’s main goal is to protect you from illness, so a little extra vitamin C may be useful in conditions like colds, flus, and recurrent ear infections.
Owing to the multitude of vitamin C’s health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer.
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