Citrus sinensis, Flowers: 0.05-0.5% essential oil (-enrol): limousine, Molina, enrol, methyl anthranilate. – Per carp: in the per carp there are flavonoids responsible for the bitter (ordinariness, neohesperidósido) and non-bitter taste (outsider, (Molina, enrol, methyl anthranilate, beating, among others) Flowers: popularly used as a mild tranquilliser. per carp: because of their characteristic bitter-aromatic taste, they are used to stimulate the appetite and to facilitate the digestion. Its most frequent use is like corrector of flavour. Factoids of the bitter orange bark are considered protectors of the capillary wall and potentiate the action of the vitamin Orange, Citrus sinensis (L.) Osbeck, Orange, White, orange. Probably native to Indochina and southern China.
Bitter orange health benefits
It is attributed to the Portuguese their introduction to Europe and to Columbus in America (Haiti). It was taken to the mainland (Mexico) of Cuba in 1518. Leaves, flowers and fruit bark are characterized by the presence of an essential oil, which according to the organ has as its main component limousine, Molina or enrol. Fruit pulp contains large amounts of organic acids (mainly citric and malice) and vitamin C. Fresh orange juice has a fruity and acidic flavour. Contains lots of vitamin C (ascorbic acid). Some factories add citric acid or ascorbic acid to their products, as well as other nutrients such as calcium and vitamin D. Orange juice appears to be more nutritious than pulp-free versions because of the existence of flavonoids in the pulp. The quality of orange juice is influenced mainly by microbiological, enzymatic, chemical and physical factors, which are usually those that compromise the narcoleptic characteristics (aroma, flavour, colour, consistency, stability and turbidity, separation of the solid / liquid phases) as well like nutritional characteristics (vitamins). Together, these factors and their alterations occur during the chain of refrigeration, distribution and storage of the product.
On the microbiological properties can be controlled with thermal processes that decrease the populations such as pasteurisation by HTST, with this treatment is mainly prevented from lactic bacteria which fortunately can be said to have a low resistance to heat treatments. The orange juice is considered an acid food (of low pH ) and that is why the heat treatment differs from milk.   However, there are some fungi that can survive at low pH such as Chlamydias and that can deteriorate the final taste of the product,  among the chemical factors is the oxidation nature of orange juice (similar to other citrus fruit) due to vitamin C which obliges to pack in a limited time and not to be affected the flavour.
Parts used: Fruit peel, flowers and leaves.
In Cuba, the following properties are officially recognized by the Ministry of Public Health:
- Properties related to the cardiovascular system: Protector of small vessels.
- Properties related to the digestive system: Antispasmodic.
- Properties related to the genitor-urinary system: Diuretic.
- Properties related to the skin and mucous membranes: Anti fungal, antibacterial.
- The decoction of tender leaves and “buds” has anticlerical and soporific effect.
- Infusion of the flowers has antispasmodic effects.
- The decoction of the fruit bark has tonic and carminative activity.
- The essential oil has broad spectrum antibacterial activity.
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