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and its health benefits Lemon and its health benefits Nutritional value Benefits of lemon Choices and conservation Recipe ideas The story of lemon and lime References Nutritional value of lemon and lime Lemon without bark, 1 medium (5.4 cm in diameter) / 60 g Fresh lemon juice, ¼ cup (63 mL) / 65 g Fresh lime juice, 63 ml (¼ cup) / 65 g Calories 17 16 16 Protein 0.6 g 0.3 g 0.3 g Carbohydrates 5.4 g 5.6 g 5.5 g Fat 0.2 g 0.0 g 0, 0 g Dietary Fiber 1.6 g 0.3 g 0.3 g Glycemic load: No data available Antioxidant potency: Low Sources: Health Canada. Canadian Nutrient File, 2010. Health Benefits of Lemon Lemon and Weight Loss Many diets tout the use of lemon and juice for its impact on weight loss. Obese people have been shown to have lower vitamin C levels than non-obese and low levels of vitamin C are related to abdominal fat accumulation. In fact, individuals who consume enough vitamin C would oxidize 30% more body fat during a moderate exercise session compared to individuals with low vitamin C 40 intakes. In short, low intakes of vitamin C would constitute a barrier. to the loss of body fat in obese people. Nonetheless, no controlled clinical study to specifically assess the impact of lemon consumption on weight loss has been performed to date. It will therefore be necessary to wait for additional studies to confirm their potential effects. Cancer prevention Several studies have shown that citrus consumption is related to the prevention of certain types of cancer3,4,18,33, such as esophageal cancer, stomach cancer, colon cancer , mouth and pharynx. According to one of these studies33, a moderate consumption of citrus fruits (ie 1 to 4 servings per week) would reduce the risk of cancers affecting the digestive tract and the upper part of the respiratory system. With respect to pancreatic cancer or prostate cancer, studies remain controversial32,39. A population study suggests that daily consumption of citrus fruits combined with high consumption of green tea (1 cup and more per day) is associated with a greater decrease in the incidence of cancer31. Slowing the progression of cancer Flavonoids, antioxidant compounds in citrus fruits, have been shown to slow down the proliferation of several cancer cell lines9,16,35 and decrease the growth of metastases34. These properties could be used to develop antitumor therapies8. Other compounds in citrus fruits (limonoids) have also demonstrated anticancer effects in vitro or in animal models. They could decrease the proliferation of cancer cells12,13 breast15, stomach13, lung13, mouth12,17 and colon18. Reduced risk of cardiovascular disease Several epidemiological studies have shown that a regular intake of citrus flavonoids is associated with a lower risk of cardiovascular disease37. Flavonoids would help improve coronary vasodilatation, decrease platelet aggregation and prevent the oxidation of "bad" cholesterol (LDL). Calming inflammations Several studies have shown that citrus flavonoids have anti-inflammatory properties.