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Lemon
Citrus x lemon
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Subclass: Rosidae Species: C. × lemon
Binomial name
Citrus × lemon (L.) Burm.f.

The lemon (Citrus × lemon) is a hybrid in cultivated wild plants. It is the common name for the reproductive tissue surrounding the seed of the angiosperm lemon tree. The lemon is used for culinary and non culinary uses throughout the world.The fruit is used primarily for its juice, though the pulp and rind (zest) are also used, primarily in cooking and baking. Lemon juice is about 5% acid, which gives lemons a tart taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments.

Contents 1 History 2 Culinary uses 3 Health benefits 4 Non-culinary uses 5 Lemon alternatives 6 References 7 External links

The exact origin of the lemon has remained a mystery, though some have linked it to Assam, India.^[1] The lemon was first introduced to southern Italy in 200 A.D. and had been cultivated in Iraq and Egypt since around 700 A.D. Lemonade may have originated in medieval Egypt.^[1] It was later distributed widely throughout the Arabs world and the Mediterranean region between 1000 A.D. to 1150 A.D. At this time, the lemon was first recorded in literatures to a tenth century Arabic treatise on farming and was used as an ornamental plant in early Islamic gardens.^[1] It was introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola. Spanish conquest throughout the New World helped spread lemon seeds. In 1700s and late 1800s, lemons were increasingly planted in Florida and California.^[2]

In 1747, James Lind's experiments on seamen suffering from scurvy involved adding Vitamin C to their diets through lemon juice. ^[3]

The name lemon was originated from Arabic līmūn لیمون and Persian limun through Old Italian and Old French limone.^[4][5][6]

Lemons are used to make lemonade, and as a garnish for drinks. Iced tea, soft drinks and water are often served with a wedge or slice of lemon in the glass or on the rim. The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.

Fish are marinated in lemon juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts.

Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking: the acid provided by the juice partially hydrolyzes the tough collagen fibers in the meat (tenderizing the meat), though the juice does not have any antibiotic effects.

Lemons, alone or with oranges, are used to make marmalade. The grated rind of the lemon, called lemon zest, is used to add flavor to baked goods, puddings, rice and other dishes. Spicy pickled lemons are a Moroccan Jewish delicacy. A liqueur called limoncello is made from lemons.

When lemon juice is sprinkled on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, the acid acts as a short-term preservative by denaturing the enzymes that cause browning and degradation.

lemon, raw, without peel Nutritional value per 100 g (3.5 oz)
Energy 30 kcal   120 kJ
Carbohydrates     9 g - Sugars  2.5 g - Dietary fiber  2.8 g   Fat 0.3 g Protein 1.1 g Water 89 g Vitamin C  53 mg 88% Citric acid 5 g
Percentages are relative to US recommendations for adults.

Some sources state that lemons contain unique flavonoid compounds that have antioxidant and anti-cancer properties.^[7] These may be able to deter cell growth in cancers. Limonins found in lemons could also be anti-carcinogens.

Because of its high Vitamin C content, lemon has been touted in alternative medicine as a tonic for the digestive system, immune system, and skin.^{[citation needed]}There is a belief in Ayurvedic medicine that a cup of hot water with lemon juice in it tonifies and purifies the liver.^[8] In a Japanese study into the effects of aromatherapy, lemon essential oil in vapour form has been found to reduce stress in mice.^[9]

• Citric acid - Lemons were the primary commercial source of this substance prior to the development of fermentation-based processes.
• Lemon battery - A popular science experiment in schools involves attaching an electrode to the lemon and using it as a battery to power a light. The electricity generated in this way can also power a small motor. These experiments also work with other fruits and vegetables.
• Lemon hair lightener - Lemon juice applied to the hair is a natural hair lightener.
• Insecticide - The D-limonene in lemon oil is used as a non-toxic insecticide treatment. See orange oil.
• Acne Treatment - Applying lemon juice to facial blemishes is a popular form of treating acne.
• Skin bleach - Lemon juice is also believed by many to lighten the skin when applied topically, as it has been suggested that the acids it contains inhibits melanin production.^{[citation needed]} The effectiveness, however, is largely a subject of debate.
• Lemon is used in facial masks for refreshing the skin.
• Wood treatment - lemon oil is often used on the unsealed rosewood fingerboards of guitars and other stringed instruments. It should not be used on maple fingerboards, as these are generally sealed and the oil would just stay on the surface.
• Lemon juice is often used to clean the inside of animal skins prior to taxidermy.

Several other plants have a similar taste to lemons. In recent times, the Australian bush food lemon myrtle has become a popular alternative to lemons.^[10] The crushed and dried leaves and edible essential oils have a strong, sweet lemon taste but contain no citric acid. Lemon myrtle is popular in foods that curdle with lemon juice, such as cheesecake and ice cream. Limes are often used instead of lemons.

Many other plants are noted to have a lemon-like taste or scent. Among them are Cymbopogon (lemon grass), lemon balm, lemon thyme, lemon verbena, scented geraniums, certain cultivars of basil, and certain cultivars of mint.

• (Purdue University) Morton, Julia F. 1987. "Lemon". pp. 160–168, in Fruits of warm climates. (Julia F. Morton, Miami)
• PlantFiles: Citrus x meyeri 'Meyer'