Florida Department of Citrus
The Florida Department of Citrus (FDOC) is an executive agency of the Florida government charged with the marketing, research, and regulation of the Florida citrus industry. Its mission is to help grow the demand for Florida citrus products, providing a direct benefit to the citrus growers.
Citrus has always provided refreshing beverages and inspiration to the culinary trends for flavorful menus. The health benefits provided by citrus also reinforce how flavor and health can be synonymous in today's menus, especially for traditional dishes from the Mediterranean, Asia, and Latin America.
Citrus juice is an excellent source of vitamin C and other protective nutrients such as phytchemicals that reduce the risk of certain types of cancer and heart disease. Studies show that a diet that includes orange juice can increase plasma vitamin C concentrations and decrease the risk for inflammation, which may further reduce the risk of heart disease. Despite the fact that vitamin C is available in many commonly consumed fruits and vegetables, 20 to 30 percent of Americans do not get enough vitamin C.
The folate in citrus juice helps to decrease the risk of heart disease by lowering homocysteine concentrations in the blood, an independent risk factor for heart disease. More recently, attention has been placed on folate's role in reducing the risk for age related dementia and Alzheimer's disease. Including a glass of orange juice in a healthy daily meal plan can help reduce the risk of stroke. In a study of more than 114,000 men and women, an additional one serving per day of citrus juice resulted in a 25 percent reduced risk for stroke.
Calcium-fortified citrus juices provide 300-350 milligrams of calcium -- as much as a glass of milk -- which can help enhance calcium intake and reduce the risk for osteoporosis. This is an added benefit for individuals who are challenged in obtaining enough dietary calcium from dairy food sources.
Citrus juice is an important ingredient for the savory side of cooking. With the popularity of Asian, Latin, and Mediterranean flavors, citrus plays a role in the ongoing pursuit of healthier, lighter, and distinctive ideas for creative menu development. The complex taste profiles of balancing sugars with acids and then combining them with herbs and spices such as in a marinade is attractive to many chefs. Citrus juices have been a longstanding ingredient in salad vinaigrettes, for example a citrus and herb vinaigrette. New combinations with soy and Asian flavors dress proteins and vegetables and lend themselves to inspire a wide variety of flavors in stir fry menus. Traditional favorites can also take a new approach with the added flavor profile of citrus, such as in a grilled chicken with bitter herb salad and citrus vinaigrette or a spice rubbed lean beef with an orange infused BBQ sauce.
References
Joshipura KJ, Ascherio A, Manson JE, Stampfer MJ, Rimm EB, Speizer FE, Hennekens CH, Spiegelman D, Willet WC. Fruit and vegetable intake in relation to risk of ischemic stroke. JAMA. 1999;282:1233-1239.
Sanchez-Moreno C, Cano MP, de Ancos B, Plaza L, Olmedilla B, Granado F, Martin A. High-pressurized orange juice consumption affects plasma vitamin C, antioxidative status and inflammatory markers in healthy humans. Journal of Nutrition. Jul 2003;133(7):2204-2209.
Reynolds EH. Folic acid, ageing, depression, and dementia. British Medical Journal. Jun 22 2002;324(7352):1512-1515
Snowdon DA, Tully CL, Smith CD, Riley KP, Markesbery WR. Serum folate and the severity of atrophy of the neocortex in Alzheimer disease: findings from the Nun study. Am J Clin Nutr. Apr 2000;71(4):993-998.