The intake of a class of phytonutrients commonly found in citrus, called flavanones, has been associated with a reduced risk for esophageal cancer. Flavanones are compounds found primarily in citrus fruits and juices that may act as antioxidants, anti-inflammatory, and/or anticancer agents. In this study, risk for esophageal cancer was reduced by 62 percent in individuals with the highest amount of flavanone intake compared to the lowest intake.

Source: International Journal of Cancer, 2007 April 1; 120(7):1560-4