Health Nutritions and
Benefits of Limes
Sun J from Thorne Research, ID, considers d-limonene as one of the most
common terpenes in nature. D-limonene is a major constituent in several
citrus oils (orange, lemon, mandarin, lime, and grapefruit). It is listed in the
Code of Federal Regulations as generally recognized as safe (GRAS) for a
flavoring agent and can be found in common food items such as fruit juices,
soft drinks, baked goods, ice cream, and pudding. D-limonene is considered
to have fairly low toxicity. Sun J mentioned that d-limonene has been tested for
carcinogenicity in mice and rats in his review article. Initial results showed d-
limonene increased the incidence of renal tubular tumors in male rats. In
humans, d-limonene has demonstrated low toxicity after single and repeated
dosing for up to one year. D-limonene has been used clinically to dissolve
cholesterol-containing gallstones. D-limonene has also been used for relief
of heartburn and gastroesophageal reflux (GERD). Clinical studies indicate d-
limonene has chemopreventive activity against breast cancer and colorectal
Limes may be most famous for their historical benefits to sailors. Limes are
packed with Vitamin C and were eaten on ships to prevent scurvy, a disease
caused by that vitamin deficiency. In the eighteenth century, all British naval
ships assigned to long journeys were required to carry limes. The nickname
‘limeys’ for British sailors has continued to this day.
Limes were originally grown on the Indian subcontinent and were popularized
in Europe about the time of the Crusades. In the United States, limes were
established in what is now named Florida by the sixteenth century. Today
limes are grown in Florida, the Southwest, and California.
Select limes that are glossy and light to deep green in color. Limes should
have a thin, smooth skin and be heavy for their size. Small brown areas on the
skin should not affect flavor, but large blemishes or soft spots indicate a
damaged lime. Ripe limes are firm, but not hard. Avoid limes that have a
yellowish skin or are too small. A hard shriveled skin is a sign of dryness, as
is a coarse thick skin. Limes are available year round in most supermarkets.
Limes may be stored at room temperature or in the refrigerator for up to 3
weeks. Limes store better in a plastic bag if placed in the refrigerator and
those stored at room temperature will yield more juice. Take care to keep
limes out of direct sunlight as they will shrivel and become discolored.
The majority of limes are part of the Tahitian strain, believed to have
originated in Tahiti. There are two common varieties of that strain: Persian
and Bearss. The Persion is egg-shaped and contains seeds. The Bearss is
smaller and seedless. Key limes are smaller and rounder than the Tahitian
strain and have a higher acid content. These limes are mostly used in baking.
Wash well before using, even if you are only using the juice. Limes are
usually eaten raw, but may be included in baked or grilled dishes. Many
recipes call for fresh lime juice. To juice by hand, roll the lime on a firm
surface before squeezing out the juice.
Limes are also often used as garnish. Simply slice the lime in half and slice
into several sections. Limes or lime juice are a great salt substitute and add a
The serving size is one raw lime of medium size or 67 g. One serving size
contain 20 calories, 0 g of total fat, 0 mg of sodium, 7 g of total carbohydrate, 2
g of dietary fiber, 0 g of sugars, 0 g of sugars, 0 g of protein, 35% of daily value
of vitamin C. Percent Daily Values are based on a 2,000 calorie diet.
ALL RIGHTS RESERVED 2008 ZHION If you have any question, you should discuss with
your doctor. Thank you.
 [Sun J. D-Limonene: safety and clinical applications. Altern Med Rev. 2007 Sep;12(3):
259-64 SOURCE CDC gov
Discuss with your doctor before taking any alternative medicine. This article is for
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