Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Citrus species (Citrus spp.), which include oranges, lemons, limes, and grapefruits, have a long history of dietary use and have been investigated for their potential role in cancer prevention. The scientific interest centers on the bioactive compounds found in citrus fruits, such as flavonoids (e.g., hesperidin, naringenin), vitamin C, carotenoids, and limonoids. Numerous epidemiological studies have observed an inverse association between citrus fruit consumption and the risk of certain cancers, particularly cancers of the digestive tract such as esophageal, stomach, and colorectal cancers. These protective effects are thought to be due to antioxidant, anti-inflammatory, and antiproliferative properties of citrus phytochemicals, which may inhibit carcinogenesis through various mechanisms, including the modulation of detoxifying enzymes, inhibition of tumor cell proliferation, and induction of apoptosis.

However, while laboratory and animal studies have provided mechanistic support, direct evidence from randomized controlled trials (RCTs) in humans is limited. Most of the existing evidence comes from observational studies, which cannot establish causality and may be subject to confounding factors. Nevertheless, the consistent epidemiological findings and plausible biological mechanisms provide moderate scientific support (rated 3/5) for the role of citrus fruits in cancer prevention as part of a healthy diet. It is important to note that citrus fruits are not a substitute for conventional cancer therapies and should be considered as a component of overall dietary patterns rather than as standalone preventive agents.

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