Health Benefits of Lemon

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SOURCES:

Annals of Internal Medicine: “The effect of fruit and vegetable intake on risk for coronary heart disease.”

British Journal of Nutrition: “The digestion of pectin in the human gut and its effect on calcium absorption and large bowel function.”

British Journal of Nutrition: “The effects of fruit juices and fruits on the absorption of iron from a rice meal.”

Chemistry Central Journal: “Citrus fruits as a treasure trove of active natural metabolites that potentially provide benefits for human health.”

Journal of Clinical Biochemistry and Nutrition: “Lemon Polyphenols Suppress Diet-induced Obesity by Up-Regulation of mRNA Levels of the Enzymes Involved in beta-Oxidation in Mouse White Adipose Tissue.”

Journal of Endourology: “Quantitative assessment of citric acid in lemon juice, lime juice, and commercially-available fruit juice products.”

Stroke: “Serum vitamin C concentration was inversely associated with subsequent 20-year incidence of stroke in a Japanese rural community. The Shibata study.”

National Institutes of Health, Office of Dietary Supplements.

Purdue University College of Agriculture: “Lemon.”

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Real Food Encyclopedia: “Lemons.”

Britannica: “Lemon.”

ESHA Research Inc., Salem, OR: “Juice, Lemon.”

Food Science and Nutrition: “Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates.”

Frontiers in Pharmacology: “Anticancer Potential of Citrus Juices and Their Extracts: A Systematic Review of Both Preclinical and Clinical Studies.”

Indian Journal of Clinical Biochemistry: “Vitamin C in Disease Prevention and Cure: An Overview.”

Journal of Nutrition and Metabolism: “Effect on Blood Pressure of Daily Lemon Ingestion and Walking.”

Oncotarget: “Citrus limon-derived nanovesicles inhibit cancer cell proliferation and suppress CML xenograft growth by inducing TRAIL-mediated cell death.”

IOPscience: “Lemon (Citrus limon) Juice Has Antibacterial Potential against Diarrhea-Causing Pathogen.”

Foods: “Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review.”

USDA Snap-ED Connection: “Lemons.”

Food Chemistry: “Antioxidant and anti-ageing activities of citrus-based juice mixture.”

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Indian Journal of Dermatology: “Use of Complementary and Alternative Medicine among Patients with Acne Vulgaris and Factors Perceived to Trigger the Disease: A Multicentre Cross-Sectional Study with 1571 Patients.”

Plants: “Citrus limon (Lemon) Phenomenon—A Review of the Chemistry, Pharmacological Properties, Applications in the Modern Pharmaceutical, Food, and Cosmetics Industries, and Biotechnological Studies.”

Nature Communications: “Flavonoid intake is associated with lower mortality in the Danish Diet Cancer and Health Cohort.”

Vital Record: “The Health Benefits of Lemon.”

Stroke: “Dietary flavonoids and risk of stroke in women.”

American Stroke Association: “Ischemic Stroke (Clots).”

Science Daily: “Eating Citrus Fruit May Lower Women’s Stroke Risk.”

eClinicalMedicine: “Fresh lemon juice supplementation for the prevention of recurrent stones in calcium oxalate nephrolithiasis: A pragmatic, prospective, randomised, open, blinded endpoint (PROBE) trial.”

F1000Research: “Effect of citrus-based products on urine profile: A systematic review and meta-analysis.”

Cleveland Clinic: “7 Benefits of Drinking Lemon Water,” “Heartburn.”

American Dental Association: Mouth Healthy: “Erosion: What You Eat and Drink Can Impact Teeth.”

Institute of Culinary Education: “What is the Difference Between Fruits and Vegetables?”

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