Citrofortunella microcarpa is known by many names including calamansi or Kalamansi, calamondin, calamandarin , or golden lime. It is widely cultivated in Southeast Asia including the Philippines, Indonesia, Malaysia, Taiwan, and southern China. The small fruits (2 to 3 cm in diameter) with thin peel are very sour and often used for making drinks and flavoring foods. It is high in vitamin C and polyphenols. Kalamansi contains a large quantity of DGPP (3’,5’-di-C-β-glucopyranosylphloretin) along with vicenin-2, naringin, neohesperidin, hesperidin, nobiletin, tangeretin, and diosmin. 

A study showed the anti-oxidant activity by DPPH scavenging activity. Also, another study reported the bioactivities of water extract of immature kalamansi, which were anti-oxidant, tyrosinase inhibitory, and anti-microbial activities.