Useful Properties of Lemon

Experts argue that useful substances are present not only in the flesh of the fetus, but also in the zest, and in the seeds of the lemon.

Among other citrus fruits, the lemon is distinguished by its special aroma and acutely-acidic taste, which makes its consumption possible only with other components, which tend to have a sweet taste.

Bright yellow fruit contains a huge amount of vitamins and trace elements, and they are both in the juicy pulp, and in the peel and seeds.

These substances play an important role in ensuring the functioning of the nervous system, the synthesis of proteins, and the improvement of metabolism. In addition to them, the vitamin complex of the lemon includes other components: A, E. PP.

Also, a number of microelements have been found in citrus, from the presence of which the possibility of normal vital activity of the human internal organs, such as the heart and liver, depends on the body: iron, copper, zinc, manganese, molybdenum and others.

Lemon essential oil is the most valuable product, extracted not only from fruits, but even from leaves and plant branches. It gives the lemon a distinctive pleasant smell, due to the presence of aldehyde-citral (3 – 5%) in its composition, and is used in many areas: from cooking to pharmacology.

Another valuable component of citrus is juice, which is the richest source of citric acid, the main concentrate of vitamin C, and also an excellent natural preservative.

But doctors remind that a lemon, besides good, can bring harm, if you do not take into account both the special properties of the fruit and the health status of the person who uses it.

It has the ability to suppress the growth of more than 800 species of various pathogenic bacteria , about 100 varieties of pathogenic fungal microflora, as well as to destroy some parasites, such as pinworms, to control which crushed lemon seeds must be taken on an empty stomach one teaspoonful.

Providing a positive disinfectant effect, bones, in contrast to most pharmaceutical preparations of antibacterial action, do not disturb the balance of the intestinal microflora, and pathogenic agents do not develop resistance to their influence.

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