Citrus fruits are linked to reduced cancer risk. Most studies show that the citruses peels contain numerous flavonoids that exhibit anticancer properties. For instance, flavonoids can significantly slow or prevent the proliferation of cancer cells by modulating plenty of cellular proteins that hinder the growth of cancer cells in the blood vessels, body cells, and tissues. High CPE composition of a bioactive compound like flavonoids, vitamin C, poly methoxy flavones, folate, carotenoids, and phenolic acid in citruses, especially from the peels or leaves, can inhibit cellular processes such as cell cycle, and trigger apoptosis which removed the unwanted damaged or dead cells that can contribute to cancer cells growth. The flavonoids in citrus peels and fruits possess antiangiogenic and anti-inflammatory properties that lower VEGF expression, inhibit endothelial cell movement, and prevent the formation of new blood vessels blocking oxygen and nutrient supply to the cancer tumors. Eating citrus fruits daily can lower your cancer risks twice than people who don’t consume them.
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