Oranges are an excellent source of vitamins, especially C and A, followed by a good part of the B group vitamins (especially Thiamine, Riboflavin and Niacin).
The daily consumption of 2 or 3 oranges can cover the daily requirement of vitamin C. Thanks to the well-known role of vitamin C in contributing to the efficiency of the immune system, adequate consumption of oranges in the winter months can be an excellent adjuvant in the prevention of episodes of colds, which affect typically the upper airways. The oranges are characterized also by high content of bioflavonoids, substances that, together with vitamin C, play an important role in the reconstitution of collagen connective tissue. For this reason, the oranges can promote the strengthening of bones, teeth, cartilage, tendons and ligaments.
Also the connective tissue of the walls of the blood vessels, especially of capillaries, benefit from the association between bioflavonoids and vitamin C contained in oranges. This results in a reduction of capillary fragility and the formation of edema. The consumption of oranges can be important to combat certain diseases caused by blood circulation problems such as cellulite, varicose veins and hemorrhoids. In particular, the orange-red pulp is rich in anthocyanins, which have a powerful effect against the capillary fragility and a high value in the treatment of inflammatory states. The vitamin C contained in oranges also has properties antianemiche, as it can promote the absorption of iron, which is useful for the formation of red blood cells.
Smokers are a category of people who can draw a particular benefit from the intake of vitamin C and the antioxidants contained in oranges.
The citrus is also particularly rich in terpenes, which, taken regularly in a diet rich in fruits and vegetables, is effective in the prevention of cancers of the colon, rectum and breast. Among the terpenes, a special mention deserves the limonene, found in the peel of oranges, lemons and grapefruits, which, thanks to its ability to counteract the effects of estrogen, appears to be effective in protecting from breast cancer.
The callus white under the peel of the orange also contains a fair amount of dietary fiber soluble, effective in regulating the absorption of sugars, fats, and proteins.
It is known that the daily intake of a sufficient amount of dietary fiber is instrumental in preventing diabetes and atherosclerosis, and promotes intestinal transit, reducing the phenomena putrefattivi.
The discrete content of group B vitamins, stimulates the appetite, growth and digestion, and carotenes precursors of vitamin A are useful for the visual system, for the health of the skin, and in the prevention of infections of different nature.
Oranges, by virtue of the beneficial substances contained in them, are therefore characterized by a variety of properties ranging from those antioxidants and anti-aging, ones anti-cancerous. Like all fruit, sour oranges are also useful in facilitating the digestive processes. The infusion of the bark has properties as an aperitif and digestive. A decoction made by one or two peels of orange in 100ml of water because it helps to combat poor digestion, and reduces stomach pains.
Bitter orange, which differs from one sweet to a series of characteristics, among which stands out the particular bitter taste of the pulp, is widely used in the food industry and the pharmaceutical industry. The entire fruit is used to make jams, and candied fruit, while the peel is used in liqueurs (curacao, bitters). The pharmaceutical industry mainly uses the peel for the preparation of various digestive and tonic. The rind of the bitter orange tree, for its high content of synephrine, a substance with activity similar to adrenaline, is also used in the dietary supplement industry, in the production of the so-called “thermogenic”, which are used for weight loss. By virtue of the multiple beneficial properties of oranges, together with their high digestibility and their modest calorie intake, their consumption should be widely promoted in the context of a healthy diet. Can be taken with breakfast, for snacks, and also in association with the meat-based dishes (for the absorption of iron) and fish

Cut into small cubes 6 oranges in a bowl, add parsley and spring onions chopped, season with salt, pepper and olive oil, squeeze the remaining 2 oranges and pour the juice in the bowl, mix everything together and let it sit for about 5 minutes.