The satsuma tangerine is a citrus fruit native to Japan. The scientific name of the plant is Citrus unshiu and it is also known as myagawa. The peel is thin, green or yellow, even after ripening, and the pulp is orange, seedless, characterized by a sweet taste with a hint of bitterness. The ripe fruit can be harvested between October and December, is very resistant to cold and is a very appreciated delicacy rich in healthy properties, let's see them. The satsuma is particularly rich in antioxidants, molecules able to intercept and block free radicals that cause aging processes and weakening of the immune system. Free radicals are nothing more than molecules lacking an electron and trying to get it from nearby atoms or molecules, which in turn will lose an electron and start a chain reaction that in the long period can damage tissues with consequences on the cardiovascular system, stroke, cataracts and some types of cancer. This is why it is very important to include red and orange fruits and vegetables such as satsumas in the diet, which ensure an important supply of antioxidants and a protection against seasonal illnesses such as colds, flu or bronchitis. The satsuma is also rich in vitamin C and mineral salts, calcium, phosphorus and potassium, so it is useful to lower the blood pressure. Finally, this citrus has diuretic properties and, given the high presence of fibers, helps against constipation and helps control blood cholesterol levels.