Lemon Peels Research Paper

Lemon peels

Lemon fruits (Citrus Limon) are used in various food preparations. Lemons which contain a number of nutrients such as citric acid, ascorbic acid, minerals and flavonoids, have been known for a long time as typical healthy foods and involved in health benefits (Sadat et al., 2012 & Miyake et al., 1997b).

Flavonoids are divided into multiple classes of compounds such as flavones, flavanones, isoflavones, flavonols, flavanols, flavan-3-ols (tannins, catechins), anthocyanidins, aurones, chalcones, and coumarins. Citrus is the major source of flavanones from food; the most predominant and widely studied flavanones in Citrus Limon (Turner and Burri, 2013).

Furthermore, the peels and seeds can contain the highestamounts of flavonoids;

Body cells and tissues are continuously threatened by the damage caused by free radicals and reactive oxygen species, which are produced during normal oxygen metabolism or are induced by exogenous damage (Heim et al., 2002). The mechanisms and the sequence of events by which free radicals interfere with cellular functions, but one of the most important events seems to be lipid peroxidation, which results in cellular membrane damage. This cellular damage causes a shift in the net charge of the cell, changing the osmotic pressure, leading to swelling and eventually cell death. Free radicals can attract various inflammatory mediators, contributing to a general inflammatory response and tissue damage. To protect themselves from reactive oxygen species, living organisms have developed several effective mechanisms (Pandey et al., 2012). The antioxidant-defense mechanisms of the body include enzymes such as superoxide dismutase, catalase, and glutatione peroxidase and nonenzymatic counterparts such as glutathione, ascorbic acid, and -tocopherol. The increased production of reactive oxygen species during injury results in consumption and depletion of the endogenous scavenging compounds. Flavonoids may have an additive effect to the endogenous scavenging compounds. Flavonoids can interfere with different free radical–producing systems, additionally they can also increase the function of the endogenous antioxidants. The flavones and catechins seem to be the most powerful flavonoids for protecting the body against reactive oxygen species as Quercetin in particular is known for its iron-chelating and iron-stabilizing properties. A 3´, 4´-catechol structure in the B ring firmly enhances inhibition of lipid peroxidation. Epicatechin and rutin are strong radical scavengers and inhibitors of lipid peroxidation (Pandey et al.,