The Nutritional Benefits and Health Properties of Lemon: A Complete Guide

2023-06-20 00:38:19

As is well known, lemon is one of the most consumed fruits worldwide. Just like garlic and onion, it is one of the foods that provides the body with the most nutrients and benefits. It is very rich in vitamins and minerals essential for the proper functioning of the different systems of the body.

This common fruit can be easily found in any supermarket or neighborhood store. Its intake is essential in any healthy diet. Although it can be eaten in its own state, it is very common to consume it in juice. It also serves as an ingredient for the preparation of different dishes.

Lemon is so important to the human body, for example, that it has the ability to clean one of the most important organs. It is the liver, which is in charge of producing bile, an element that helps break down fats. In addition, it regulates most chemical levels in the blood.

“Lemon juice is an excellent source of vitamin C, which helps purify the liver,” says the specialized portal Mejor con Salud.

More benefits of lemon

Better with Health mentions more benefits of lemon:

1. It is a natural anti-inflammatory. Different investigations have shown that a fruit like lemon contains anti-inflammatory properties, making it ideal for preventing and combating diseases such as arthritis.

2. It has antibacterial properties. “Lemon and lime juice have an inhibitory role in the growth of various strains of Vibrio parahaemolyticus. In this order of ideas, the authors of a Chemistry Open study suggested that their compounds can also do the same against Staphylococcus aureus”.

4. Fight kidney stones. “It has been suggested that, at least in the long term, the consumption of fresh lemon juice may contribute to the prevention of recurrent kidney stones in nephrolithiasis. Likewise, a study published in the Spanish Archives of Urology points out that its ingestion helps to dissipate the effect of a large number of citrates, which in turn affects the excretion of calcium oxalates”, he concludes.

Like all food, its consumption should be moderate, an excess would prevent its benefits from being better used.

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