Citrus fruits offer a wide array of vitamins and minerals, but they’re most valuable for their highly bioavailable vitamin C, carotenoids, polyphenols and beneficial fiber types—the combination of flavonoids, pectin fiber, and vitamin C is what elevates citrus fruits to foundational food status. A 2006 study showed that people who consumed citrus fruit 3 to 4 times per week had an 8% lower risk of dementia, and people who consumed citrus almost every day had a 14 percent lower risk of dementia,