Counteracts the action of free radicals and helps gastric juices during the digestive process
Lime (from Arabic and French "lim") is a plant belonging to the Rutaceae Family, Genus Citrus, Species C. x aurantifolia. As indicated by the 'x' in the binomial nomenclature, it is a hybrid, obtained from the crossing between Citrus micrantha and Citron (Citrus medica).
- Vitamin A
- Vitamin C
- Vitamin E
In cases of diseases affecting the stomach mucosa (gastritis and ulcers), it is not advisable to eat them (or drink their juice)
By putting human skin in contact with lime peel or pulp (rich in coumarins) and exposing it to ultraviolet light, a reaction called phytophotodermatitis occurs.
Already in the past, limes were grown on a large scale in Persia, more precisely in the south of present-day Iraq (once known as Babylon). Here, the first form of commercialisation of the fruit also began. In the 19th century, British sailors consumed these citrus fruits (or lemons) daily to prevent scurvy.
Limes are an excellent source of water and, if eaten regularly, help to maintain the state of hydration.
They are cholesterol-free and provide a fair amount of fibre (with a good percentage of soluble fibres).
Lime pulp and lime peel contain various phytochemicals that are active and useful for the body, especially polyphenols and terpenes.
These are antioxidant molecules that resist free radicals, improve metabolic condition and hinder tumour formation.