Health Benefits of Mandarin Oranges

Mandarin oranges are rich in vitamins, minerals and antioxidants. High mandarin oranges consumption has been linked to reduced risk for heart disease and cancer. The pectin in mandarin oranges also possesses properties in lowering the cholesterol levels.

The combination of high vitamin C content and flavonoids make mandarin oranges important whenever vitamin C is required to function, especially within the immune system, lens of the eye, adrenal glands, and reproductive organs and in the connective tissues of human body, such as the joints, gums and ground substance and in promoting overall good health.

Japanese researchers found that mandarin orange reduced risk for liver disease, atherosclerosis, and insulin resistance among people regularly eating mandarin orange. The dried peels of mandarin oranges have long been used to aid digestion.
Health Benefits of Mandarin Oranges

Mandarin orange (Citrus reticulata)

The mandarin orange (Citrus reticulata) does not appear to have reach Europe until the nineteenth century.

They were grown in China for about 3,000 years as evidenced by their description in the list of tribute articles sent to the Chinese ruler around 2200 BC.

In Tang times, the fruiting of mandarin trees in the imperial gardens, apparently indoors, led to ‘formal congratulation to the monarch on his divine charisma’.

The first mandarins grown in the Mediterranean region appear to have been those planted by the Arabs in various parts of North Africa.

Mandarin is a very interesting citrus fruit. The fruit is small, flattened fruit with a thin rind separating very easily form the pulp, frequently parting from it of itself, and leaving a partially hollow space.

The flesh is dark orange colored, juicy and very rich.

Mandarin trees are adaptable to a wider range of climatic conditions that other types of cultivated trees. They are better able to stand heat than most other types.

They also tend to be more cold resistant than other citrus trees of commercial importance, though the fruit, mainly because it is small and thin skinned, is more readily damaged by cold than are other oranges.

The flavor of the mandarin is somewhat sweeter and less turpenoid than orange owing to a greater amount of trace esters.

Most of the United States mandarin crop comes from Arizona which produces tangelos, Temple oranges and tangerines.
Mandarin orange (Citrus reticulata)