Evidence suggests that eating oranges may help reduce the risk of respiratory diseases, certain cancers, rheumatoid arthritis, ulcers and kidney stones, as previously mentioned. However, oranges may help you have better skin, improve heart health and boost your immune system. Here Ralph Flores, NaturalNews.com, reflects on the many benefits of orange essential oil:
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“There’s no doubt that oranges can do wonders for the body, but a novel study from the Autonomous University of Nuevo Leon suggests that these citrusy fruits can also be used as a natural preservative, thanks to their antimicrobial and antioxidant properties.
The study, which was published in CyTA – Journal of Food, looked at the chemical composition of orange essential oil, as well as its active ingredient d-limonene. Researchers also looked at the biological activities of orange essential oil that have undergone folding, a process where an essential oil, usually citrus-based, is re-distilled at low temperatures to isolate certain chemical components. The oil is then concentrated to create a stronger essential oil. This process prolongs the shelf life of citrus-based essential oils and makes them less reactive to ultraviolet light.
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To determine its ability to inhibit pathogenic growth, the researchers tested orange essential oil samples against common foodborne bacteria. These include Salmonella typhi, the bacteria responsible for typhoid fever; Bacillus cereus, a toxin-producing bacteria strain the causes diarrhea or vomiting; Staphylococcus aureus, which is responsible for food poisoning; and Listeria monocytogenes, a bacterial strain that can lead to severe, and often life-threatening infections.
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Researchers also studied the antioxidant properties of orange essential oil. Oxidation, in particular, can result in the formation of chemical byproducts, such as peroxide, aldehyde, and ketone. These can alter the flavor of a food product or produce off-putting odors. In the study, the researchers stressed the need for natural antioxidants, given synthetic ones like butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have been linked to severe side effects.
The findings revealed that folded orange oil had the best results in terms of antimicrobial activity against all foodborne pathogens. Twenty times-folded orange oil, in particular, had the lowest minimum inhibitory concentration (MIC) and minimal bactericide concentration (MBC) values, both of which indicate antimicrobial activity.”
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Read More … Article Source: https://www.naturalnews.com/2019-06-06-orange-oil-makes-for-a-great-natural-preservative.html
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