Lemon is used extensively in Ayurveda. It is used in food, in medicine and also in purification procedure of metalling Ayurvedic ingredients. It belongs to Rutaceae family. Lemons are an excellent source of Vitamins C and B6. The pectin in lemons provides a very important type of dietary fibre. Lemons do not contain fat, sodium, or cholesterol. But they contain significant amounts of potassium, calcium, folate, thiamin, niacin, vitamin B6, phosphorus, magnesium and copper.
Lemon has multiple medicinal, health and culinary advantages. For medicinal purpose, it is used predominantly in digestive disorders. Lemon water and Lemon juice are known for many health and medicinal benefits like controlling acidity, obesity, BP, fever, constipation, heartburn, etc. Lemons calm down Vata, detoxify balance Pitta, but may stimulate aggravated Pitta, and Kapha dosha.
Known in China, India and in the Mesopotamian civilizations for its antiseptic, anti-rheumatic and refreshing properties and considered sacred in Muslim countries, it was mainly used as an antidote against poisons, as well as to keep the Devil away from homes. Ancient Egyptians used it to embalm their mummies and they often put it in tombs with dates and figs.
The first clear descriptions of the usage of lemon for therapeutic purposes date back to the works of Theophrastus, who is considered the founder of phyto-therapy. Hellenics were used to growing lemon trees near olive trees to preserve them from parasitic attacks.
The first description of the lemon, introduced from India two centuries before, appeared in fact in Arab writings in the twelveth century.
Lemons have long played an important part in the diet of people in the temperate climates and were already prized for their medicinal virtues in the palace of the Sultan of Egypt and Syria around 1200 A.D.