Lemon or lime (Nimboo) is a greenish or yellowish juicy berry fruit, rich in vitamin C and is often used as a preservative and flavoring in culinary and a number of therapeutic applications. Lemon juice contains vitamin C, together with minerals such as calcium, potassium, iron, phosphorus, magnesium.
Lemons originate from India and then spread throughout the world and tropical regions of the world. They sought from the very beginning of the sailors to prevent or treat vitamin C deficiency, also known as scurvy. It is grown on an evergreen shrub and tree produces ripe yellow fruit almost all year round.
In medicine, lemons have been used for centuries. They possess a powerful antibacterial and antiviral properties. Lemons contain vitamin C or ascorbic acid, citric acid (sour taste gives lemons), flavonoids, vitamin B complex, potassium, magnesium, calcium, copper, phosphorus, iron, and fibers. The fruits are low in calories – 29 calories per 100 grams – contains no saturated fat and cholesterol. Although lemon is sour, when eaten, it has an alkalizing and cleansing effect on the blood.
For optimal benefits of lemon drinking lemon water is the first thing in the morning on an empty stomach. If you are less than 150 lbs- use ½ lemon squeezed into a glass of water and drink twice daily.
Lemons alleviate digestive problems when mixed with hot water. This helps nausea, heartburn. The liver removes toxins from the blood and turns them into free radicals, vitamin C in lemons is a powerful antioxidant that neutralizes free radicals. Lemons also aids digestion by stimulating the liver to produce more bile.
Lemons contain a compound called hespiridin, which leads to lower blood glucose level by increasing the activity of glucokinase enzyme metabolizing glucose from the blood.
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