By admin · September 23, 2026
Citrus contains vitamin C, flavonoids such as hesperidin and naringin, carotenoids, limonoids, pectin, fibre and essential oils.
Many of these compounds are more concentrated in the peel and white pith than in the juice, which is why the project studies peel and flesh separately.
Partner labs measure these compounds with validated methods (HPLC and GC-MS) and test antioxidant capacity with several assays. Results appear in the Citrus Atlas as they are published.
Key points
- Whole fruit beats juice for fibre
- Peel carries many of the bioactive compounds
- Different varieties have very different profiles
Expert-curated content, reviewed by project nutrition scientists. Sample text for the prototype. This hub gives general information, not medical advice.
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