Dalanghita is a small tree. Green fruit turns to yellow, greenish yellow or orange. Leaves are smooth, oblong to broadly lanceolate, 4 to 10 centimeters long, with narrowly winged short petioles of about 1 centimeter long.

 

Flowers are white, short-pedicelled and mostly solitary. Fruits are hesperidums, with a loose skin and leathery pericarp, with a sweet pulp that is only fairly juicy. For nausea and fainting, rind squeezed near nostril for irritant inhalation.

 

For anorexia and vomiting: add fresh rhizome of ginger to a concentrated decoction of the rind and drink.

 

Vitamin C in this fruit is important for the formation of healthy bones and teeth; increased body resistance to infection and the prevention of scurvy.

 

A lotion of the boiled leaves is used hot on painful places and swelling in Malaya. Seed preparation tastes bitter with pain relieving effect.

 

Rind preparation tastes bitter, with mild nature. Oil from rind used for stomach problems; and as liniment for gout, rheumatism and other painful swellings.

 

Nobiletin, a flavonoid present in the peel of many citrus fruits, especially prevalent in C nobilis, in a mixture with ethanol and glycerol, applied to the ears of hamsters, once daily for 14 days, showed a decrease in the amount of triacylglycerol on the skin surface, reduced the size of and amount of oil produced by the sebaceous glands.

Dalanghita Fruit

Dalanghita Fruit

Eating fruits rich in potassium as part of an overall healthy diet may lower blood pressure, and may also reduce the risk of developing kidney stones and help to decrease bone loss.

 

Dietary fiber from fruits, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease.

 

Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Folate (folic acid) helps the body form red blood cells.

 

Women of childbearing age who may become pregnant should consume adequate folate from foods, and in addition 400 mcg of synthetic folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development.

 

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