Knowledge: Yuzu Extract Liquid (Citrus Ichangensis Citrus Reticulata var. austera)

Yuzu (Citrus Ichangensis Citrus Reticulata var. austera) is a native plant to China and Tibet. Yuzu is a hybrid citrus, a cross between mandarin and Ichang papeda.

Besides known for culinary use, Yuzu is also traditionally used as a natural remedy for common cold and improve blood circulation.

Yuzu is a good source of Vitamin C, fiber, carotenoids and other antioxidant-rich nutrients. It is beneficial for immune health, heart health and prevent infections. This is due to its antioxidative, anti-inflammatory, anti-bacterial and anti-fungal properties. Interestingly, the active compound, particularly from Yuzu peel, which give rise to its aromatic odorant is 10-trien-3-one (Yuzunone), and (6Z,8E)-undeca-6,8,10-trien-4-ol (Yuzuol).

Health Benefits:

1. Stress Management

Research shows 30 minutes of inhalation of Yuzu essential oil can significantly reduce tension and anxiety in women in their 20s during menstruation period.

Figure 1: The effect of Yuzu (inhalation) on Emotional Stress

2. Heart Health

With its anti-platelet properties, research shows Yuzu supplementation is effective in preventing platelet-related cardiovascular issues, such as Ischaemic Heart Disease and Stroke.

Figure 2: The effect of Yuzu (extract) on Human Platelet aggregation

3. Brain Health

Yuzu has high amount of antioxidants components, such as hesperidin and neohesperidine, which have proven effects on protecting brain nerve cells from damage.

Usage:

Food and beverage as well as Health Supplement

Reference:

1. Matsumoto et al. 2016, “Aromatic effects of a Japanese citrus fruit—yuzu (Citrus junos Sieb. Ex Tanaka)—on psychoemotional states an autonomic nervous system activity during the menstrual cycle: a single-blind randomized controlled crossover study
2. Yuzu et al. 2015, “Inhibitory Effects of Yuzu and Its Components on Human Platelet Aggregation”, Biomolecules & Therapeutics”, vol. 23 (2), pp. 149 – 155
3. Lee et al. 2022, “Physiochemical properties and neuroprotective function of Korean major yuzu varieties”, Food Science and Technology, vol. 42, pp. 1-8