Acidic fruits contain an acid content of 4.6 pH or lower. All citrus fruits, including the common orange, pineapple, lemon, grapefruit, lime and tangerine, have acid in the form of ascorbic acid, better know as Vitamin C. In addition, acidic fruits contain citric acid, a weak organic acid that metabolizes calcium and prevents blood clotting. Acidic fruits provide the most detoxifying benefits of any food.
Grapefruit
One grapefruit contains .35 mg of pantothenic acid, a B-vitamin that helps to oxidize fats, carbohydrates and some amino acids. Grapefruit also contains 15 mcg of folic acid, a B-vitamin that converts to dihydrofolic acid in the liver. An excellent source of vitamin C from ascorbic acid, one grapefruit provides 78 percent of the daily value, DV.
Vitamin C is an antioxidant associated with alleviating symptoms of the common cold. A Swiss trial, published in "Annals of Nutrition and Metabolism," reported vitamin C in combination with zinc shortened the duration of respiratory infections including the common cold and reduced symptoms of pneumonia, malaria and diarrhea. In addition to citric acid, grapefruit contains an acid responsible for its sour taste, called malic acid, a dicarboxylic acid identified and measured by the University of California Citrus Experiment Station.
Oranges
The ascorbic acid content in one orange accounts for 116.2 percent DV for vitamin C, which has the highest concentration in the peel. Oranges contain gallic acid, a polyphenol that helps with allergy relief and provides antihistamine and anti-inflammatory effects. Other acids in oranges include citric acid, folic acid and a lesser-known acid, called malonic acid. According to the Energy Alchemist Studio site, malonic acid is an extremely unhealthy potent metabolic inhibitor that starves organs of oxygen resulting in the production of fewer amino acids. A study from the Hebrew University of Jerusalem, published in "Cellular and Molecular Life Sciences," found that the concentration of malonic acid increases during storage and aging of oranges, even after harvest.
Lemons and Limes
Lemons and limes contain more than 46 percent of DV for Vitamin C. In addition, the juice of a lemon has approximately 5 percent citric acid. Lemons and limes also contain folic acid, which helps in the formation of genetic cellular material. Folic acid may decrease the risk of dementia, suggests a study by the U.S .National Institute on Aging. A study published in "Alzheimer's and Dementia: The Journal of the Alzheimer's Association" found a higher consumption of folic acid found in lemons resulted in a 55 percent reduction in the development of Alzheimer's disease.
References
- The Fruit Pages: Fruits and Olive Oil: Acid Fruit
- PubMed: Immune-Enhancing Role of Vitamin C and Zinc and Effect on Clinical Conditions; Wintergerst ES et al.; 2006
- PubMed: The Organic Acids of Grapefruit Juice: "Plant Physiology": Summary; Walton B Sinclair et al.; 1946
- BBC News: Folic Acid 'Cuts Dementia Risk'
- Springerlink: Malonic Acid, a Proposed Indicator of Orange Fruit Senescence; A Sasson et al.
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