Citrus fruit intake has been associated to the protection of several cancers, including esophageal cancer, stomach cancer, colon cancer, mouth cancer, and pharyngeal cancer, according to several studies. According to one of these research, consuming citrus fruits in moderation (between 1 and 4 servings per week) reduces the incidence of malignancies of the digestive tract and upper respiratory system. The research regarding pancreatic and prostate cancer are still inconclusive. According to one study, regular eating of citrus fruits mixed with a high consumption of green tea (1 cup or more per day) is linked to a lower cancer incidence. Furthermore, flavonoids, antioxidant substances present in citrus fruits, have been demonstrated to reduce the formation of metastases and limit the proliferation of various cancer cell lines. These characteristics might be utilized to design anti-tumor treatments. In vitro and in animal models, other chemicals found in citrus fruits (limonoids) have been proven to have anticancer properties. They have the potential to reduce cancer cell growth in the breast, stomach, lungs, mouth, and colon.