The beneficial effects of red oranges on health... [indietro]

Citrus fruits, in particular oranges, are nowadays widely recognized as essential components of a well-balanced diet, as they are primary sources of vitamin C and other antioxidant substances useful for the body.
Among these, red pulp oranges are noted for their higher level of antioxidant properties compared to other varieties, as they can have beneficial effects on health and carry out preventative action in some patholologies.
As a matter of fact, not only do they have excellent sensorial properties (such as an intense and delicate aroma, a vivid red color and bittersweet taste), but they also have a higher vitamin C, flavoid and hydroxicinnamic acid levels than blond pulp oranges and contain anthocyanins, that are also recognized as strong antioxidants too. The the above mentioned components are furthermore attributed with a protective action on blood capillaries and on the gastric mucous membrane. But their most important activity is in their capacity of acting as "scavangers" for free radicals, which means that they act as antioxidants on a cell level. All these substances produce an efficacious action for the prevention of the degeneration of the cells that are the most important part of free radicals, which are the main cause of speeding up the ageing process, but also of more important diseases such as cancers.

 

MORO
Maturity time: mid-december:
Size: medium, 150-200 gms.
Shape: globular or ovoid.
Peel: medium thickness,orange in colour with wine-red streaks.
Pulp: dark wine-red in colours, rather acidular, seedles ad giving a great quantity of juice.

 

TAROCCO
Maturity time: early, from mid-december onwards
Size: large, 180-250 gms.
Shape: roundish and ovoid, with a more or less pronunced pedicular lobe.
Peel: thin,papillated, medium-thickness or thin, yellow-orange in colour with reddish tints on greater part of the surface.
Pulp: yellow-orange in colour with a rather deep reddish pigmentation, fine texture, juice with medium sugar content and acidity, seedles.

 

SANGUINELLO
Maturity time: gennuary-february.
Size: medium, 150-200 gms.
Shape: spheroid to ovoid.
Peel: compact, papillated with wine-red streaks.
Pulp: orange in colour with many blood-cloured streaks, very juice and almost seedless.