Oxygen free radicals are dangerous byproducts from both toxic chemical insult and normal metabolic reactions. If these free radicals are not neutralized or scavenged from your body, they can cause serious damage to vital components of your cells and tissues, including your DNA. Chronic free radical damage can ultimately lead to the manifestation of serious diseases like heart disease and cancer. By implementing a diet that is rich in antioxidants, you can counteract the effects of these harmful chemicals. Citrus fruits are rich in several types of antioxidants, which make them a good food source to assist your body in fighting free radical damage.
Vitamin C
One of the most important antioxidants that you can get from your diet is ascorbic acid, also known as vitamin C. In addition to its powerful antioxidant activity, vitamin C is also important for several biological processes, including the maintenance of healthy bone, tendon, ligament and blood vessel metabolism. Vitamin C is also utilized for healthy brain function and the synthesis of some neurotransmitters. According to the Linus Pauling Institute at Oregon State University, orange and grapefruit juices contain the most vitamin C, at about 60 to 90 mg per 3/4 cup serving. A medium-sized orange or grapefruit contains approximately 70 mg of vitamin C. The recommended daily allowance for vitamin C is 40 mg, so a single serving of citrus fruit would be sufficient.
Carotenoids
Citrus fruits are also good sources of a class of antioxidants called carotenoids. Colorful fruits and vegetables like oranges and pink grapefruits are usually rich in a variety of carotenoids because these molecules produce the bright, vivid colors. Oranges and nectarines are good sources of a carotenoid variety called beta-cryptoxanthin. Pink grapefruits contain a carotenoid called lycopene, which has been shown to reduce the risks associated with prostate cancer.
Flavonoids
Another class of powerful antioxidants called flavonoids are only synthesized in plants. Citrus fruits are good sources of a subclass of flavonoids called flavones. Flavonoids have been shown to prevent the development or slow the progression of cardiovascular disease, cancer and neurodegenerative diseases in research with animal models. While promising, the Linus Pauling Institute acknowledges that most of the potential benefits from flavonoids are based upon epidemilogical and animal studies and that it is not clear whether the same benefits will transfer to humans.
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