10 replies to this topic

[Sillewater]

I have been eating orange peels ever since FunkOdyssey posted a link to the DirtDoctor regarding d-limonene and its use in heartburn. Then reading carefully through some of MR's posts he states that he eats the orange peels too. Indeed there does seem to be some very beneficial effects due to this substance (particularly its anti-cancer effect). Unlike many phytochemicals, it is actually absorbed and can be detected in both the plasma and adipose tissue (it is fat soluble) [1], which maybe explains its potent effect in mammary carcinogenesis.

Anyways for some papers on limonene and its anti-cancer effect look at (2,3,4).

From (5) it seems that 2 lemons provide 596mg of d-limonene and from this article (6), lemon has about twice the limonene content of oranges. Each lemon ~100g would contain 298mg, and 1 orange is approximately 150g, thus each orange probably has around 200mg of d-limonene (this is a very very crude estimate).

Looking back at older research there was a ton of studies done on citrus fiber, and its relationship to cholesterol, heart disease and what not (7,8). [For an interesting read on the hemodynamic hypothesis of heart disease see (9)].

Beyond these effects there was a recent paper seeing its effects in rats for diabetes (10). I DON'T have access to this paper so if anyone grab me the paper it would be much appreciated.

(For some folks the limonene may irritate the stomach so maybe give it half a try first, if you want to of course, using lemon rind in your cooking may be better for some).


References
1. Nutr Cancer. 2010;62(6):783-8.Adipose tissue accumulation of d-limonene with the consumption of a lemonade preparation rich in d-limonene content.Miller JA, Hakim IA, Chew W, Thompson P, Thomson CA, Chow HH.

5. Cancer Epidemiol Biomarkers Prev. 2002 Nov;11(11):1472-6.Pharmacokinetics of perillic acid in humans after a single dose administration of a citrus preparation rich in d-limonene content.Chow HH, Salazar D, Hakim IA.

6. http://www.perkinelm...RindsbyGCMS.pdf

7. Clin Cardiol. 1988 Sep;11(9):589-94.The effects of grapefruit pectin on patients at risk for coronary heart disease without altering diet or lifestyle.Cerda JJ, Robbins FL, Burgin CW, Baumgartner TG, Rice RW.

8. Clin Cardiol. 1988 Sep;11(9):597-600.Grapefruit pectin inhibits hypercholesterolemia and atherosclerosis in miniature swine.Baekey PA, Cerda JJ, Burgin CW, Robbins FL, Rice RW, Baumgartner TG.

9. QJM. 2011 Oct;104(10):867-70. Epub 2011 Jun 20.The great cholesterol myth; unfortunate consequences of Brown and Goldstein's mistake.Adams DD.

10. Eur J Nutr. 2011 Mar 29. [Epub ahead of print]Dietary d-limonene alleviates insulin resistance and oxidative stress-induced liver injury in high-fat diet and L-NAME-treated rats.Victor Antony Santiago J, Jayachitra J, Shenbagam M, Nalini N.

[idquest]

I'm going to try d-limonene for my GERD. I'm taking zink-carnosine right now with little effect.

Do you think grapefruit peel contains comparable amount of d-limonene? I couldn't find anything about grapefruit; and this is the only citrus I eat.

How do you eat the peel: everything that comes off the fruit or some layers of it?

[Sillewater]

I don't recommend grapefruit for its effects on detoxification enzymes. Just either scrape it off for your stews or something. Or just cut it into slices.

Personally I blend up a whole orange, put some ice in there and you got yoruself a smoothie. I actually blend it with broccoli most of the time though.

[Sillewater]

Funk also posted this site before: http://www.greenterp...rpenes_s/20.htm (apparently they have food grade).

Jarrows also has a 1000mg product.

[Pour_la_Science]

Beyond these effects there was a recent paper seeing its effects in rats for diabetes (10). I DON'T have access to this paper so if anyone grab me the paper it would be much appreciated.


10. Eur J Nutr. 2011 Mar 29. [Epub ahead of print]Dietary d-limonene alleviates insulin resistance and oxidative stress-induced liver injury in high-fat diet and L-NAME-treated rats.Victor Antony Santiago J, Jayachitra J, Shenbagam M, Nalini N.

Here

Attached Files

•  fulltext.pdf   1.02MB   46 downloads

Edited by Pour_la_Science, 19 October 2011 - 05:55 AM.

[Donnie]

Personally I blend up a whole orange, put some ice in there and you got yoruself a smoothie. I actually blend it with broccoli most of the time though.

I actually do the exact same thing, although I've recently stopped as I find it takes to much water to make broccoli a liquid substance. Been thinking about mixing it with beverages I already consume such as coffee/tea, but really enjoy these hot though.

Also a bit worried about the friction the blender creates and the resulting heat that might damage some broccoli's finest qualities.

This is purely speculation though, as I haven't actually been able to find anything on this subject. However I do know that my blender can actually heat up soup, given enough time. So there's almost definitely some heat going on.

[Sillewater]

Put in some ice?

[Donnie]

Put in some ice?

I'm not actually worried that the end result will be hot. That would be fairly easy to measure. I'm worried the various micro- & phytonutrients will react on the inevitable short contact with the friction of the knives.

Again, purely speculative. For now I've cut down on the blender usage though.

[Sillewater]

I think the frictional heat is non-significant compared to the bulk of the food product.

[niner]

I'm not actually worried that the end result will be hot. That would be fairly easy to measure. I'm worried the various micro- & phytonutrients will react on the inevitable short contact with the friction of the knives.

Again, purely speculative. For now I've cut down on the blender usage though.

There isn't going to be that much friction; the knife is hard and the food is soft. If you were cutting a piece of steel with a carbide knife, THEN it would get hot. You have nothing to worry about here. Anyway, there's water in there, and water is a tremendous heat sink. Use the blender.

[yoyo]

Hah. That was an interesting speculation, and i think niner is right about the friction. I think thinking of it in terms of total heat and temperature is helpful: Since the temperature doesn't increase much, and the food woudl have to go from ~40 to ~120 F at least to denature typical proteins (and even higher to destroy other molecules) there is only a small amount of heat energy being added you are 'cooking' at most a very small fraction of your total volume.

Edited by yoyo, 28 October 2011 - 04:38 AM.