Discovered after an accidental hybridization by Clementine Rodier, the Clementine fruit is the love child of mandarin orange and sweet orange. And since its deep orange color and smooth, glossy appearance resembles the humble orange, chances are you might have walked past the supermarket aisle without even recognizing this citrus delight! If you, like us, are a fan of tangy fruits, maybe it’s time to peel open a Clementine fruit and explore its benefits.
1. Boosts Immunity
We all know that an apple a day keeps the doctor away. But did you also know that a Clementine fruit comes a close second to the mighty apple? The vitamin C present in Clementine fruits are known for boosting immunity and reducing the severity of diseases.1 When you’re sick, the vitamin C concentration in your blood plasma rapidly decreases. Eating a Clementine fruit can recharge the lost vitamin C levels, thereby activating the anti-microbial properties of the vitamin.
2. Improves Brain Function
The ascorbic acid – or vitamin C – in Clementine fruits is an antioxidant. It prevents your brain cells from succumbing to the oxidative damage caused to them. The vitamin C in the fruit also acts as a co-factor in various enzyme reactions that are essential for brain function. Furthermore, it protects you from ischemic stroke, Alzheimer’s disease, Parkinson’s disease and Huntingdon’s disease.2
3. Keeps Your Heart Healthy
Thanks to its antioxidant properties, Clementine fruits can promote your heart health. Several studies report that regular dietary intake of vitamin C – a rich source of which is Clementine fruit – can significantly reduce your risk of heart disease and atherosclerosis.3 4
4. Improves Vision
The vitamin C present in Clementine fruit can sharpen your eyesight and improve your vision. In older individuals, vitamin C reduces the risk of vision loss by preventing cataracts and age-related macular degeneration. (AMD).5
5. Prevents Cancer
Rich in ascorbic acid, Clementine fruit might have anti-cancerous properties. Studies observe that ascorbic acid can reduce the effect of carcinogens in your body and suggest that it might be able to stop cancer on its way.6 In fact, consumption of vitamin C (about 205 mg per day) can reduce the risk of breast cancer in pre-menopausal women by up to 63%.7
6. Strengthens Bones
Eating a Clementine fruit every day can also help keep your bones strong. Its vitamin C content promotes your bone strength and improves the density of your bone matrix. In fact, some studies have concluded that citrus fruits can reduce the risk of fracture. Moreover, Clementine fruit is also rich in calcium, which is known to build and protect your bones.8
7. Aids Digestion
If you’ve been having tummy problems, you might want to push away that bowl of fries and replace it with Clementine fruit! The vitamin C present in the fruit can provide relief from gastritis by reducing gastric inflammation. Additionally, it also reduces the incidence of bleeding from peptic ulcer disease and prevents gastric cancer.9 Another benefit of Clementine is smooth bowel movement. So, bid farewell to constipation, all thanks to the fiber content of the fruit.
8. Aids Weight Loss
While there is no shortcut to exercise and a healthy diet, studies suggest that people who intake enough vitamin C burn up to 30% more fat than those who don’t.10 So, if you’re aiming at healthy weight loss, don’t forget to include Clementine fruit in your daily diet!
9. Fights Wrinkles And Acne
Vitamin C to the rescue, yet again! By eating Clementine fruit, you can keep your skin looking young, healthy, and wrinkle-free. The vitamin C present in the fruit reduces oxidative damage caused to the cells and reduces signs of premature aging. Additionally, Clementine fruit also has anti-inflammatory properties, which prevent the formation of acne and promote clear skin.11
Although Clementine fruit has a string of health benefits, ensure that you eat it in moderation. Eating too many citrus fruits can result in teeth problems, acid reflux, and bowel discomfort. So, limit your consumption to 2 fruits a day.
|↑1||Wintergerst, Eva S., Silvia Maggini, and Dietrich H. Hornig. “Immune-enhancing role of vitamin C and zinc and effect on clinical conditions.” Annals of Nutrition and Metabolism 50, no. 2 (2006): 85-94.|
|↑2||Harrison, Fiona E., and James M. May. “Vitamin C function in the brain: vital role of the ascorbate transporter SVCT2.” Free Radical Biology and Medicine 46, no. 6 (2009): 719-730.|
|↑3||Ye, Zheng, and Honglin Song. “Antioxidant vitamins intake and the risk of coronary heart disease: meta-analysis of cohort studies.” European Journal of Cardiovascular Prevention & Rehabilitation 15, no. 1 (2008): 26-34.|
|↑4||Carr, Anitra C., and Balz Frei. “Toward a new recommended dietary allowance for vitamin C based on antioxidant and health effects in humans.” The American journal of clinical nutrition 69, no. 6 (1999): 1086-1107.|
|↑5||Evans, Jennifer R., and John G. Lawrenson. “Antioxidant vitamin and mineral supplements for slowing the progression of age‐related macular degeneration.” The Cochrane Library (2012).|
|↑6||Hecht, Stephen S. “Approaches to cancer prevention based on an understanding of N-nitrosamine carcinogenesis.” Proceedings of the Society for Experimental Biology and Medicine 216, no. 2 (1997): 181-191.|
|↑7||Zhang, Shumin, David J. Hunter, Michele R. Forman, Bernard A. Rosner, Frank E. Speizer, Graham A. Colditz, JoAnn E. Manson, Susan E. Hankinson, and Walter C. Willett. “Dietary carotenoids and vitamins A, C, and E and risk of breast cancer.” Journal of the National Cancer Institute 91, no. 6 (1999): 547-556.|
|↑8||Bone Health. Oregon State University.|
|↑9||Aditi, Anupam, and David Y. Graham. “Vitamin C, gastritis, and gastric disease: a historical review and update.” Digestive diseases and sciences 57, no. 10 (2012): 2504-2515.|
|↑10||Johnston, Carol S. “Strategies for healthy weight loss: from vitamin C to the glycemic response.” Journal of the American College of Nutrition 24, no. 3 (2005): 158-165.|
|↑11||Schagen, Silke K., Vasiliki A. Zampeli, Evgenia Makrantonaki, and Christos C. Zouboulis. “Discovering the link between nutrition and skin aging.” Dermato-endocrinology 4, no. 3 (2012): 298-307.|