Asian medicine has long used dried orange peels (mandarin orange - chen pi, and green tangerine, qing pi) principally as a digestive aid. Ray talks about the value of making orange peel marmalade because the peels have higher concentrations of bioflavonoids than the juice. I'm wondering if extracts of these herbs from Chinese medicine companies would be of value, especially for cancer patients who want to consume a lot of these flavonoids.
This study seems to suggest that bioflavonoid content in the dried extract would actually be greater than in fresh peels:
Alternatively or in addition, can anyone recommend a good brand of orange marmalade?
This study seems to suggest that bioflavonoid content in the dried extract would actually be greater than in fresh peels:
Effects of storage period and heat treatment on phenolic compound composition in dried Citrus peels (Chenpi) and discrimination of Chenpi with different storage periods through targeted metabolomic study using HPLC-DAD analysis
Download Citation | Effects of storage period and heat treatment on phenolic compound composition in dried Citrus peels (Chenpi) and discrimination of Chenpi with different storage periods through targeted metabolomic study using HPLC-DAD analysis | Dried Citrus peels, known as Chenpi in Chinese...
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Alternatively or in addition, can anyone recommend a good brand of orange marmalade?