Persian Lime (Citrus × latifolia)

Persian lime (Citrus × latifolia) peel extracts contain bioactive compounds that demonstrate antimicrobial activity superior to ampicillin against certain bacterial strains in laboratory studies. The ethanolic peel extracts show potent antioxidant activity through H2O2 radical scavenging mechanisms comparable to vitamin C.

Origin & History

Persian lime (Citrus × latifolia) is a triploid hybrid citrus fruit resulting from a cross between key lime and lemon, primarily cultivated in Mexico and Persia. The fruit is harvested green or yellow and processed through polar solvent extraction for bioactive compounds or cold-pressing for essential oils containing limonene, pinene, and citral.

Historical & Cultural Context

Persian lime falls under broader citrus traditional uses in medicinal systems, valued for vitamin C as an antiscorbutic and antioxidant. Peel has been traditionally used for skin diseases due to citric acid's exfoliating properties, though specific historical systems or duration of use for C. latifolia are not documented.

Health Benefits

• Antimicrobial activity: In vitro studies show peel extracts create clearer zones of inhibition than ampicillin against certain bacterial strains (preliminary evidence only)
• Antioxidant properties: H2O2 radical scavenging activity comparable to vitamin C, with ethanolic peel extract containing 0.297 µg GAE/mg phenolics (in vitro evidence)
• Antifungal effects: Peel extracts demonstrated activity against Aspergillus flavus in laboratory studies (preliminary evidence)
• Skin health support: Contains citric acid traditionally used for exfoliation, though clinical validation lacking (traditional use only)
• Potential immune support: Rich in vitamin C content as traditional antiscorbutic agent (no clinical trials conducted)

How It Works

Persian lime peel extracts exert antimicrobial effects by disrupting bacterial cell walls and membranes, creating zones of inhibition larger than those produced by ampicillin. The antioxidant activity occurs through direct H2O2 radical scavenging, with ethanolic extracts neutralizing reactive oxygen species through phenolic compound donation of hydrogen atoms or electrons to stabilize free radicals.

Scientific Research

No human clinical trials, RCTs, or meta-analyses specific to Persian lime have been conducted. Research is limited to in vitro studies on antimicrobial and antioxidant properties of peel extracts, with no PMIDs available from the current literature search.

Clinical Summary

Current evidence is limited to preliminary in vitro studies examining Persian lime peel extracts. Laboratory antimicrobial testing shows peel extracts create clearer zones of bacterial inhibition compared to ampicillin against specific bacterial strains, though exact concentrations and bacterial species are not fully characterized. Antioxidant studies demonstrate H2O2 radical scavenging activity equivalent to vitamin C using ethanolic peel extracts. No human clinical trials or standardized dosing studies have been conducted to establish safety or efficacy.

Nutritional Profile

Persian lime (Citrus × latifolia) per 100g fresh juice/flesh: Calories ~30 kcal, Water ~88-90g, Carbohydrates ~10.5g (sugars ~1.7g, notably lower than key limes), Dietary fiber ~2.8g (peel contributes significantly more ~10-11g), Protein ~0.7g, Fat ~0.2g. Key micronutrients: Vitamin C ~29-35mg (32-39% DV; slightly lower than key lime due to thicker albedo dilution effect), Folate ~8µg, Potassium ~102mg, Calcium ~33mg, Magnesium ~6mg, Phosphorus ~18mg, Iron ~0.6mg. Bioactive compounds: Flavonoids including hesperidin (~40-60mg/100g peel dry weight), naringenin, and eriocitrin; limonoids including limonin and nomilin concentrated in seeds and peel (0.5-1.2mg/g dry peel); d-limonene as primary volatile (~50-70% of essential oil by GC analysis); hydroxycinnamic acids including ferulic and caffeic acid; peel ethanolic extract contains 0.297µg GAE/mg total phenolics as documented. Citric acid content ~48g/L juice (primary organic acid, higher than lemon in some cultivars). Bioavailability notes: Vitamin C bioavailability is high (~80%) from juice form; flavonoid glycosides require gut microbiome deglycosylation for absorption, estimated 20-50% bioavailability; limonoids show good oral bioavailability in animal models but human data limited; fiber fraction largely insoluble in pulp, soluble pectin fractions concentrated in peel albedo.

Preparation & Dosage

No clinically studied dosage ranges exist as human trials are absent. In vitro studies used peel extract concentrations of 10-100 µg/mL for antimicrobial and antioxidant assays. Consult a healthcare provider before starting any new supplement.

Synergy & Pairings

Vitamin C, Citrus bioflavonoids, Key lime extract, Lemon peel extract, Hesperidin

Safety & Interactions

Safety data for Persian lime peel extracts as supplements is lacking due to absence of human studies. Citrus compounds may interact with medications metabolized by cytochrome P450 enzymes, particularly CYP3A4. Individuals with citrus allergies should avoid Persian lime supplements. Pregnancy and breastfeeding safety has not been established, so use should be avoided during these periods without medical supervision.