Tangerines is a citrus fruit that is orange in color and is considered either a variety of mandarin orange or a closely related species. It is the second most cultivated citrus fruit after oranges. While they are primarily orange in color, some varieties of tangerines may have shades of green or red. However, they’re a bit smaller and less round and are easier to peel by hand. They are also sweeter to taste than oranges.

Here's a look at nine impressive health benefits of tangerines:

1. Packed with Nutrients

Despite their size, tangerines are rich in water and nutrients, including vitamin C, beta-cryptoxanthin (an antioxidant that converts to vitamin A), potassium, and B-complex vitamins. These elements contribute significantly to their health benefits.

2. Rich in Antioxidants

Tangerines and their peels are loaded with antioxidants like vitamin C and flavonoids, such as naringin and hesperidin. These compounds help combat oxidative stress, which is linked to chronic diseases like heart conditions, arthritis, and cancer.

3. Boost Immunity

Vitamin C strengthens the immune system by supporting T cells and phagocytes, which help fight infections. It may also reduce the severity of colds and allergic reactions, aided by antioxidants in the peel.

4. Supports Brain Health

Antioxidants like nobiletin and vitamin C in tangerines may protect brain cells from damage associated with disorders like schizophrenia, Alzheimer’s, and Parkinson’s. However, more human studies are needed to confirm these findings.

5. Improves Skin Appearance

Vitamin C in tangerines promotes collagen production, aiding wound healing and reducing aging signs like wrinkles. Its antioxidant properties further protect against skin damage.

6. Weight-Loss-Friendly

Rich in fiber, tangerines enhance satiety, regulate appetite, and may prevent fat accumulation. This makes them a helpful addition to weight-loss diets.

7. Heart Health Benefits

Antioxidants like tangeretin and nobiletin may reduce risk factors for heart disease by improving blood vessel function, reducing cholesterol, and preventing plaque buildup in arteries.

8. Potential Anticancer Properties

Vitamin C and flavonoids in tangerines show promise in fighting certain cancers, though more research is required to confirm their effects when consumed naturally.

9. Versatile and Convenient

Tangerines are easy to enjoy raw, in salads, juices, yoghurts, or as garnishes. They don’t require refrigeration unless peeled.

Today, protein has found its way into everything from coffee and cereal to chips and even water. But a new scientific review suggests that for many adults, especially those who are not physically active, consuming more protein than needed may offer little benefit and could even have pose unintended health consequences.

Published in Cell Press Blue, the review analyzed more than 350 studies on restriction of protein, aging, metabolism, and longevity across humans and animal models.

Researchers concluded that while protein remains essential in one's diet, most sedentary adults are likely consuming more than they need. It also found that bringing down excess protein intake may support healthier aging.

“It’s absolutely crystal clear that there are benefits of protein to muscle growth and exercise response of active individuals,” said Dr. Dudley Lamming, aging researcher at the University of Wisconsin-Madison and the review’s corresponding author.

“But because most people are relatively sedentary, many people are likely consuming more protein than they actually need, which probably has negative health consequences,” he added.

Can Eating Less Protein Help?

The researchers explain that eating less protein appears to activate several biological pathways that are associated to healthy aging.

One key player is fibroblast growth factor 21 (FGF21), a hormone that rises when protein intake is reduced.

Higher FGF21 levels have been associated with increased energy expenditure, better blood sugar control, lower inflammation, and healthier metabolism. Animal studies have also linked elevated FGF21 to longer lifespan.

The review also highlights specific amino acids, including methionine, isoleucine, and valine, which may influence aging-related processes when consumed in excess. Restricting these amino acids appears to alleviate cellular stress and improve metabolic health in experimental studies.

Also read: No Junk Food Near Schools! Maharashtra FDA Bans Sale Of Foods & Drinks High In Fat, Salt & Sugar

Researchers caution that the findings do not mean everyone should start eating a low-protein diet.

Protein requirements vary depending on age, activity level, health status, and life stage. Athletes, pregnant women, people recovering from illness or surgery, and many older adults often require more protein for muscle maintenance and recovery.

“Recent recommendations have encouraged people to eat more protein, but they’ve also encouraged people to exercise more,” Lamming said. “We probably need to personalize protein recommendations based not just on age, but also on how physically active people are.”

How Much Protein Do Adults Actually Need?

For healthy adults, the recommended dietary allowance is 0.8 grams of protein per kilogram of body weight daily. Although individual needs increase with regular exercise, aging, pregnancy, or certain medical conditions.

Many adults already exceed these recommendations through regular meals alone, even before adding protein supplements.

The researchers acknowledge that much of the evidence comes from animal studies, and long-term human trials are still limited. They say future research should determine exactly who benefits from lower protein intake and who needs more.

As protein-fortified products continue to flood supermarket shelves, the researchers argue that dietary advice should become more personalized rather than assuming higher protein intake benefits everyone.

Ultra-processed foods (UPFs), typically high in salt, sugar, and unhealthy fats, have long been associated with obesity, diabetes, hypertension, and other chronic diseases.

Now, new research suggests that the vast majority of foods marketed for toddlers in the US fall into this category. A study led by the University of Texas at Austin found that more than 80% of toddler foods sold in US grocery stores are ultra-processed, while nearly half fail to meet at least one nutrient standard set by the World Health Organization (WHO) for commercial foods intended for children aged 6 to 36 months.

Majority Of Toddler Foods Are Ultra-Processed

Also read: Can Your Child’s Diet Shape Future Diabetes Risk? Study Links Ultra-Processed Foods To Early Insulin Responses

Researchers analyzed 2,783 toddler food products sold across 21 grocery stores in Texas. Using the Nova classification system, they found that 81% of products were ultra-processed, while 49% failed to meet at least one WHO nutrient standard.

Among the products analyzed:

• 81% were classified as ultra-processed.
• 17% exceeded WHO recommendations for sugar.
• 25% exceeded recommended sodium levels.
• 11% exceeded recommended fat levels.
• 12% exceeded recommended energy density.

Products that exceeded WHO recommendations included:

• Fruit pouches (high in sugar)
• Oat bars (high in sugar and calories)
• Mac and cheese (high in sodium and fat)
• Turkey sticks (high in sodium and fat)
• Cheese puffs (high in calories)
• Peanut butter puffs (high in sodium, fat, and calories)

“Many parents may assume that products sold on the baby/toddler food aisles of their grocery stores have to meet certain nutrient standards. Our findings highlight that half of the toddler foods available in local grocery stores do not,” said Erin A. Hudson, a University of Texas at Austin graduate student and science policy fellow with the American Society for Nutrition.

Hudson urged parents "to be vigilant in checking labels and ingredients to determine the nutrient content and processing level of products for their toddlers".

Read More: 'Let's Fix Our Food': India Launches New Policy To Fight Childhood Obesity, Boost Nutrition

Why Is This Concerning?

The toddler years are a crucial period for developing lifelong eating habits and taste preferences. Diets high in added sugars and ultra-processed foods during early childhood may increase the risk of obesity, diabetes, cardiovascular disease, and other chronic illnesses later in life.

The researchers found that ultra-processed toddler foods were significantly more likely to be high in sugar than less-processed alternatives. Excess sugar intake in young children has been consistently linked to poor health outcomes, including obesity and metabolic disorders.

The findings come as the US Food and Drug Administration (FDA) is considering new guidelines for front-of-package nutrition labels, healthy claims and marketing of food products to children. The US currently does not require warning labels on any food products that are high in sugar, sodium or calories.

What Are Ultra-Processed Foods?

Ultra-processed foods (UPFs) are industrially manufactured products made with ingredients and additives rarely used in home cooking, including preservatives, emulsifiers, artificial sweeteners, colorants, flavor enhancers, and hydrogenated oils. They are generally high in refined carbohydrates, added sugars, unhealthy fats, and sodium, while being low in fiber and other essential nutrients.

Research suggests that diets high in UPFs may promote chronic inflammation, disrupt the gut microbiome, and impair insulin regulation over time, potentially increasing the risk of obesity, type 2 diabetes, cardiovascular disease, and other chronic illnesses from an early age.

The monsoon season offers relief from the heat but also creates the perfect environment for bacteria, viruses, and fungi to multiply. As a result, stomach infections, food poisoning, diarrhea, and indigestion become more common.

Thus, fermented foods act as a natural probiotic to keep the gut healthy during the rainy season. They also support digestion, improve nutrient absorption, and may reduce the risk of digestive problems during the rainy season. However, the humidity can spoil the food.

HealthandMe spoke to experts who stressed good hygiene and freshly cooked meals. They also called for foods to be prepared

and stored safely to prevent contamination.

Common probiotic-rich homemade foods include:

• Curd (dahi)
• Buttermilk (chaas)
• Fermented rice (panta bhat)
• Idli and dosa batter
• Kanji
• Hygienically prepared homemade pickles

Why Fermented Foods Are Good During Monsoon

The experts said that homemade fermented foods naturally contain beneficial bacteria (probiotics) that help maintain a healthy gut microbiome.

"Monsoon brings a natural dip in immunity, and gut health takes centre stage in staying resilient through the season. Fermented foods are one of the simplest ways to introduce live beneficial bacteria that aid digestion and strengthen the body's natural defence mechanisms," Dr. Eileen Canday, Head of Nutrition & Dietetics at Sir H. N. Reliance Foundation Hospital, Mumbai, told HealthandMe.

Riya Oswal, Clinical Nutritionist at Ruby Hall Clinic, said pairing good hygiene with probiotic-rich fermented foods can help support gut health and strengthen the body's natural defenses.

Why Fermented Foods Can Be Risky During Monsoon

Despite their benefits, fermented foods can become unsafe if they are not prepared or stored properly.

"The higher humidity and fluctuating temperatures during the monsoon create favorable conditions for harmful microorganisms if fermentation is not properly controlled," Dt. Deepali Sharma, Clinical Nutritionist at CK Birla Hospital, Delhi, told HealthandMe.

How to Prepare Fermented Foods Safely

Food safety becomes especially important during the rainy season. The experts recommended to:

• Wash hands thoroughly before preparing food.
• Use clean, sterilized utensils.
• Prepare foods with safe drinking (potable) water.
• Use fresh ingredients.
• Follow the recommended fermentation time and avoid over-fermentation in humid weather.
• Cover food properly while it ferments.
• Refrigerate fermented foods promptly after fermentation.
• Store them in clean, airtight containers.
• Consume them within the recommended storage period.

When Should You Throw Fermented Food Away?

Do not consume homemade fermented foods if they show signs of spoilage. Discard them if you notice:

• An unusual or foul smell
• Mold growth
• Discoloration
• A slimy texture
• An excessively sour taste

"Any fermented item that has been maintained at a temperature beyond the normal room temperature for too long must also be avoided, since it might carry dangerous microbes, even if everything seems fine at first glance," she said.

Who Should Be Extra Careful?

While fermented foods are generally safe for healthy individuals, some people should consult a doctor before consuming homemade fermented products, Oswal told HealthandMe.

These include:

• People with weakened immunity
• Patients undergoing chemotherapy
• Organ transplant recipients
• Those receiving immunosuppressive therapy
• People with serious chronic illnesses
• Individuals with uncontrolled gastrointestinal diseases

Sharma added that infants, older adults with reduced immunity, and pregnant women should consume only freshly prepared and properly stored fermented foods during the monsoon to minimize the risk of infection.