Tangerine – tangerine

A small (2-3.5 m tall) evergreen fruit tree of the root family. Young branches are green. The leaves are leathery, alternate, lanceolate, blunt, articulated with petioles. Flowers are bisexual, single or 2 in leaf axils; petals are white, noticeably bent. The fruit is berry-like, roundly flattened, depressed at the top, orange-yellow. Blooms in March-April.

Spread. Unknown in the wild. In Ukraine, it is grown as a greenhouse fruit plant.

Raw material . The fruits of the plant are used for medicinal purposes.

Chemical composition . The pulp of the fruit contains sugars (up to 10.5%), vitamin C (up to 40 mg%), thiamin, organic acids (0.6-1.1%). The skin of the fruit contains essential oil (1.9-2.5%), flavonoid glycosides, bitter substances and dyes. The main components of the essential oil are a-limonene, a-pinene, citral, myrcene, n-cymol, terpinolene, caprylic and other aldehydes, anthranilic acid methyl ether and alcohols.

Pharmacological properties and use . In its natural form, tangerines are used as a tonic. Fruit peel tincture is used as a means of stimulating appetite, improving digestion, softening coughs, and promoting better separation of sputum. The peel of the fruit is part of the bitter tincture. Skin areas affected by microsporia or trichophytosis are rubbed with fresh natural juice (a piece of tangerine), which has fungicidal properties.

Medicinal forms and applications . Internally – tincture (2 tablespoons of fresh skin are infused for 7 days in 250 ml of alcohol or vodka) 20 drops with water three times a day 30 minutes before meals.

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