lemon

Lemons are a popular fruit that people use in small quantities and with herbs and spices, but they are rarely consumed alone, due to their intense, sour flavor.
They give flavor to many sauces, salad dressings, marinades, drinks, and desserts, and they are also a good source of vitamin C.
In 1747, James Lind found that lemons and oranges were extremely effective at treating the disease, which was common among sailors.

It looks at the nutritional content of lemons, their possible health benefits, using lemons in food, and any potential health risks.

Lemons are high in vitamin C, a powerful antioxidant
Vitamin C is needed to produce collagen, it may help relieve asthma symptoms, and it may protect against cancer
Lemon juice can be used in teas, desserts, and on salads

Consuming a range of fruits and vegetables appears to reduce the risk of many lifestyle-related health conditions.

Lemons are a good source of vitamin C and of flavonoids, or antioxidants, which are thought to boost health and wellbeing in several ways.
Citrus fruits are a good source of flavonoids, which are thought to help protect against cancer and cardiovascular disease.

Ischemic stroke is the most common type of stroke. It is caused by a blood clot blocking the flow of blood to the brain.

One Japanese study found that out of 101 women, those who walked regularly and consumed lemon every day had lower blood pressure than those who did not. The scientists called for more research to confirm this.

Lemons and lemon juice are an excellent source of the antioxidant vitamin C.

Antioxidants may help prevent the formation of free radicals that are known to cause cancer, although the exact role played by antioxidants in cancer prevention remains unclear.
Vitamin C plays a vital role in the formation of collagen, the support system of the skin.

When eaten in its natural form or applied topically, vitamin C can help fight skin damage caused by the sun and pollution, reduce wrinkles, and improve overall skin texture, according to findings of a study on mice, published in 2014.
Iron deficiency is one of the most common nutrient deficiencies in developed countries and a leading cause of anemia.

Pairing foods that are high in vitamin C with foods that are iron-rich maximizes the body's ability to absorb iron.

Spinach and chickpeas, for example, are good sources of iron. Squeezing a little lemon juice atop a salad with these ingredients can help maximize the intake of iron as well as vitamin C.