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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Gina Maruca1, Gaetano Laghetti1, Rocco Mafrica2, Domenico Turiano3 and Karl Hammer4
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DOI:10.17265/2162-5298/2017.01.003
Affiliation(s)
1. Institute of Bioscience and Bioresouces, National Council of Research, Bari 70126, Italy
2. Institute of Agronomy, Department of Agrarian, Mediterranean University of Reggio Calabria, Reggio Calabria 89122, Italy
3. Sperimental Demonstrative Centre of the Straits of Messina, Regional Administration for the Development of the Calabrian Agriculture, Reggio Calabria 89100, Italy
4. Former Agrobiodiversity, University of Kassel, Witzenhausen D-37213, Germany
ABSTRACT
The bergamot (Citrus bergamia Risso et Poiteau), a citrus fruit growing
almost exclusively in the South Italy, is considered the “prince of citrus” for
its storical role in the perfume industry due to its essential oil, a product
in great demand of a pleasant and refreshing scent. Recently, analgesic,
anxiolytic, neuroprotective consistent effects have been ascribed to bergamot
essential oil when it is used in aromatherapy, for the relief of pain and
symptoms associated with stress-induced anxiety and depression. Moreover,
today, bergamot fruit due to a considerable abundance and variety of
nutraceutical compounds which are present in its juice, is becoming
increasingly important also in the food, pharmaceutical and confectionery
industries. In this review, it is discussed that the literature on C. bergamia, focusing on the several studies performed with the
experimental data, and recently accumulated,
may form the rational basis for further development.
KEYWORDS
Bergamot (Citrus bergamia Risso & Poiteau), essential oil.
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