The bergamot is typically known for its intoxicating citrusy scent and for its antiseptic properties. However it has been shown that the bergamot is also very effective in the fight against high blood sugar and cholesterol.
Bergamot is the common name of a plant called Citrus Bergamia Risso. The fruit has yellow skin and is the same size of an orange. The oil of the peel is used to sweeten several infusions, and half of perfumes for women contain bergamot essence. In addition, the bergamot aromatherapy recommended for the treatment of depression, psoriasis, cuts, burns and wounds.
However, the bergamot is also very useful against high cholesterol and high blood sugar. It ‘been shown in recent studies, by administering one or more portions of 500 mg of extract of bergamot in individuals with high cholesterol, after 30 days you had a 42% increase in HDL (good cholesterol), a 38% decrease LDL (bad cholesterol), a 41% lower triglycerides and a decrease of up to 25% of blood glucose.
These results are not to be underestimated, considering that high cholesterol can cause heart disease and stroke, as well as can also benefit from the bergamot diabetics or people at risk of diabetes, whereas a positive effect is the reduction of blood sugar.
Bergamot works so well because it is a powerful antioxidant that protects against free radicals. Additionally, in its stem there is a high concentration of flavonoids which act by blocking a key enzyme in cholesterol production. Bergamot has no significant side effects, although it can interfere with certain medications, so it is important to first ask your doctor’s advice.
The bergamot extract capsules are typically found in pharmacies or herbalists. Once, therefore, that your doctor has given the okay to use the bergamot, you can use this supplement if the blood sugar or high cholesterol.
Wellness – Bergamotto
The bergamot has been known in the Mediterranean for several centuries, the distinctive and desirable characteristics of its oil having been recognized as early as 1750. Two kinds were described by Volckamer (1708-14, p. 155) and five by Risso and Poiteau (1818-22). Presumably it originated as a seedling in southern Italy. While there is general agreement that the sour orange has one parent, the other parent is a matter of conjecture. It has usually been assumed that it was the lemon, but Chapot (1962b) has presented rather convincing evidence in support of the conclusion that some kind of acid lime was the other parent. In this connection, it may be of interest to note that the distinctive aroma of bergamot oil occurs also in the limettas (C. limetta Risso) of the Mediterranean basin, which are sometimes incorrectly referred to as bergamots. For reasons that are not clear, the commercial culture of this fruit, which is grown primarily for the rind oil, is virtually confined to the province of Calabria in southern Italy, where the most recent statistics indicate a total planting of approximately 7,500 acres. While the tree grows and bears well in Sicily and in portions of North Africa and elsewhere, reportedly the oil is highly variable, inferior in quality, and therefore unprofitable. Bergamot oil is commercially important because it constitutes the base of cologne water (eau de cologne), perhaps the most widely used toilet water, and also has other perfumery uses. According to Chapot (1962b), this cologne water was developed in Cologne in 1676 by an Italian emigrant, Paolo Feminis, and commercialized by his son-in-law, Gian Maria Farina. Its manufacture dates back to 1709. Bergamot petit grain oil is another product, of minor importance, distilled from the leaves and young growth. An important byproduct of the highly acid juice in the oil extraction process is citrate of lime or citric acid.
Bergamotto is the leading industrial group worldwide in the bergamot oil essential extraction by cold processing, with a yearly output of 10 tons. Founded in 1959 the group is headquartered in Reggio Calabria, Italia, and is organized into 3 business areas: harvesting, extraction, export.
Bergamot essential oil is a greenish yellow liquid,its color depends on the degree of maturity of the fruit from which it is extracted. Bergamot’s taste is a little bitter and its density at 15° ranges from 0.881 to 0.886, rarely coming in 0888; the turnover ratio of +8 to +22. Density of some species down to + 5 ° 24 ‘and go up to + 24°, the number of ethers is 95-130.Bergamot boils at 180 ° and beyond; its acidity is weak. The main component of the essence of bergamot is the acetic ether linalol or acetate linalyl , the proportion of which determines the value of the essence, it is as a rule 34-40% and rarely goes up to 45; when the fruits aren’t yet fully mature, it drops up to 30%
Olio essenziale di Bergamotto