The review explores the nutraceutical and therapeutic potential of citrus peel, highlighting its rich phytochemical profile and health benefits. Citrus peel is a by-product of citrus processing, containing high concentrations of flavonoids, essential oils, and phenolic compounds. These compounds exhibit strong antioxidant, anti-inflammatory, and antimicrobial properties, making citrus peel a valuable source of natural health-promoting ingredients. The peel is particularly rich in hesperidin and naringin, which have been shown to reduce oxidative stress, lower cardiovascular disease risk, and exhibit anti-inflammatory effects. The peel's potential as a functional food and nutraceutical is further supported by its ability to scavenge free radicals, reduce lipid peroxidation, and improve overall health outcomes. The review also discusses the chemical composition of citrus peel, including its flavonoids, phenolic acids, and essential oils, which contribute to its therapeutic applications. Various extraction methods, such as supercritical fluid extraction, are explored for their efficiency in isolating bioactive compounds from citrus peel. The study emphasizes the importance of optimizing extraction parameters to maximize the yield and quality of bioactive ingredients. In terms of food applications, citrus peel is used as a natural preservative, colorant, and source of dietary fiber. It is also incorporated into various food products, including baked goods, jams, and beverages, to enhance nutritional value and sensory properties. The peel's potential as a sustainable resource for food and pharmaceutical applications is highlighted, with a focus on its ability to reduce waste and promote environmental sustainability. The review also addresses the current uses of citrus peel in traditional medicine and food industries, emphasizing its role in improving health and well-being. Overall, the study underscores the importance of citrus peel as a valuable source of bioactive compounds with significant therapeutic and nutritional potential.The review explores the nutraceutical and therapeutic potential of citrus peel, highlighting its rich phytochemical profile and health benefits. Citrus peel is a by-product of citrus processing, containing high concentrations of flavonoids, essential oils, and phenolic compounds. These compounds exhibit strong antioxidant, anti-inflammatory, and antimicrobial properties, making citrus peel a valuable source of natural health-promoting ingredients. The peel is particularly rich in hesperidin and naringin, which have been shown to reduce oxidative stress, lower cardiovascular disease risk, and exhibit anti-inflammatory effects. The peel's potential as a functional food and nutraceutical is further supported by its ability to scavenge free radicals, reduce lipid peroxidation, and improve overall health outcomes. The review also discusses the chemical composition of citrus peel, including its flavonoids, phenolic acids, and essential oils, which contribute to its therapeutic applications. Various extraction methods, such as supercritical fluid extraction, are explored for their efficiency in isolating bioactive compounds from citrus peel. The study emphasizes the importance of optimizing extraction parameters to maximize the yield and quality of bioactive ingredients. In terms of food applications, citrus peel is used as a natural preservative, colorant, and source of dietary fiber. It is also incorporated into various food products, including baked goods, jams, and beverages, to enhance nutritional value and sensory properties. The peel's potential as a sustainable resource for food and pharmaceutical applications is highlighted, with a focus on its ability to reduce waste and promote environmental sustainability. The review also addresses the current uses of citrus peel in traditional medicine and food industries, emphasizing its role in improving health and well-being. Overall, the study underscores the importance of citrus peel as a valuable source of bioactive compounds with significant therapeutic and nutritional potential.