|▲ Source = Pixie|
Citrus, which is also called mandarin in its bright orange garments worn by ancient Chinese officials, is a rather sweet citrus fruit.
Tangerines have been cultivated in China for 3,000 years, but only those who can consume tangerine are privileged. This is another reason for mandarins in mandarins. It is relatively late in the 19th century when tangerine spread to Europe and the United States.
The country with the largest production of tangerine in the world is still China. Here, over 2 million tons of mandarin oranges are harvested annually. In recent years, crop yields have increased in the United States and more than 600,000 tons have been harvested in areas such as California, Texas, and Alabama.
Tangerine is peeled, easy to eat, and has various health benefits.
Citrus has a high vitamin A content, which can prevent liver cancer. The researchers found that patients with hepatitis C who drank tangerine juice rich in beta-cryptoxanthin did not develop liver cancer. It also contains a high level of limonene to relieve breast cancer.
Citrus is also rich in vitamin C. Vitamin C controls a group of unstable molecules called free radicals associated with infectious diseases or cancer. So, eating a lot of orange juice is good for preventing the cold and can prevent the wound from developing sepsis. And it can prevent viruses, fungi and bacteria infection. Eating citrus produces a compound called cinephrine, which regulates cholesterol production in the body. Mandarin has antioxidants that lower bad cholesterol and promote good cholesterol. In addition, it contains hemicelluloses and pectins that prevent cholesterol absorption in the pancreas. Potassium is also abundant, lowering blood pressure and helping blood flow through the arteries. And lowers insulin levels.
Regular intake of mandarin orange improves skin and lightens skin tone. Antioxidants contained in mandarins protect skin from sunlight and reduce the signs of skin aging, such as wrinkles, fine lines and dullness.