Friday, July 31, 2020

Citrus peel tea

Citrus fruits contain ~ 40-55 % peels, ~30-35 % internal tissues and ~10 % seeds depending upon species, variety and climatic conditions where it is cultivated.

Citrus peel, the primary waste, is a good source of molasses, pectin and limonene and is usually dried, mixed with dried pulps and sold as cattle feed. Citrus peels are subdivided into the epicarp or flavedo (colored peripheral surface) and mesocarp or albedo (white soft middle layer).

Citrus fruits peels contain phenolic and flavonoids compounds which have health protective effect. These flavonoids have various types as flavanones, flavones, flavonols. Citrus peel contains anthocyanins in the form of hydroxycinnamic and hydroxybenzoic acids.

Naringenin is a flavanone as polyphenol and has many therapeutic benefits in reducing and eliminating inflammation, oxidative stress and other neurological disorders.

Extract from peels are used to treat diabetes, cardiovascular disease, stroke, ophthalmology, dermatitis and lung cancer. The reduction of clinical risk is reduced total cholesterol, triglyceride, high cholesterol and low-density lipoprotein (LDL). Citrus peel is a major source of vitamin C, which is an organic acid dissolved in water and anti-oxidant.

Dried tangerine peel (Citri reticulatae) is used as traditional Chinese medicine, pericarpium called chen-pi to cure a wide array of ailments, including bronchial asthma, dyspepsia, and cardiac circulation. A number of scientific studies report it as a rich source of many flavonoids, especially flavanone glycosides and polymethoxy flavones, which play a great contribution in protection against life threatening diseases such as cancer, atherogenesis.

How to make citrus peel tea? Boil the water and add all spices and orange peel slices. Simmer for 1-2 minutes until color of water changes. Add sweetener (is an option).  Turn off the heat and add black tea and bring tea to boil.
Citrus peel tea

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