HEALTH BENEFITS OF SOURSOP

 



Soursop is a fruit that goes by many names, such as Guanabana and guyabano.  Its scientific name is Annona muricata, a broadleaf, flowering evergreen tree.  It is native to the warm and tropical regions of Central America and the Caribbean, but is now widely cultivated in tropical and subtropical climates throughout the world

Soursop is a member of the custard apple family. The fruits are large and oval-shaped, with an aroma similar to pineapple, and the flavor can be described as a combination of strawberries and apple, contrasting with a thick creamy texture reminiscent of banana.  The green exterior, which has spines on it, covers a white, fibrous flesh.  The fruit is called soursop due to its slightly acidic taste when ripe.

Soursop is high in vitamin c, an antioxidant known to boost immune health. This vitamin strengthens the immune system, improving its ability to defend against pathogens.  It also promotes the destruction of free radicals, which can help to protect your skin and cells from environmental oxidative damage. Soursop contains many other antioxidants which play a vital role in overall health.



Other health benefits of soursop include:

Healthy Digestion

Due to its high fiber content, soursop may aid with proper digestion. The fruit’s juice can also act as a diuretic and cleanse the gastrointestinal tract by removing excess sodium from the body.  An extract of soursop has been shown to help heal gastric ulcers in lab animals.  One whole soursop fruit contains around 83% of the recommended daily allowance of fiber, which is a vital nutrient for your digestive health.   Fiber helps to promote regularity and prevent digestive issues such as constipation.

 

Potential anti-carcinogenic  effects

A study reported that extracts from soursop fruit, as well as the tree's bark, roots, and leaves, had the therapeutic potential to combat cancer and other non-malignant diseases.   The study also found that soursop extract could reduce the size of breast cancer tumors, kill cancer cells, and stop the formation of leukemia cells.  However, not enough human data support this claim.

 Fights inflammation

Many of the reported benefits of soursop are due to its high content of antioxidants.  Antioxidants fight free radicals, reducing the damage to your cells caused by oxidative stress.  One of the side effects of oxidative stress is inflammation. The antioxidants in soursop may, therefore, help to reduce inflammation in the body.

Stabilizes blood pressure 

High blood pressure may lead to serious issues like heart disease and heart attack. A contributing factor to high blood pressure is sodium intake.  Potassium helps your body to get rid of sodium and eases the tension in the walls of your blood vessels, both of which can help to lower your blood pressure . A whole soursop fruit offers approximately one-third to one-half of your recommended daily allowance of potassium.

Fight against bacteria

In addition to its antioxidant properties, some studies show that soursop may contain potent antibacterial properties as well.   One study found that an extract may be able to kill many different types of bacteria, including strains that cause gum disease and cavities.  Another study found that soursop extracts may help to fight cholera and Staphylococcus bacteria.

 How to Eat Soursop

Soursop is picked before the fruit is fully ripened. While the unripe fruit is green, it turns to a yellow-green to indicate maturity.  The unripe fruit can be stored on the counter. Once mature, you should store it in the refrigerator and use it within a few days.

Soursop fruit is delicious raw, and the leaves are used for making tea.  There are other ways to use the fruits, such as:

  • Ice cream
  • Sorbets
  • Juices

Keep in mind that the seeds of the soursop should be avoided, as they have been shown to contain annonacin, a neurotoxin that may contribute to the development of Parkinson’s disease.

Below is a juice recipe, a popular drink in Jamaica using soursop.

INGREDIENTS

1 Medium ripe soursop

4 Cups water

6 Tbs. condensed milk

2 Tbs White sugar

2 tsp Vanilla

½ tsp cinnamon

½ tsp. nutmeg

1 tsp Jamaican White rum (optional)

DIRECTIONS

  • Remove the skin and core from fruit
  • Place soursop pulp in a large bowl
  • Add water to pulp and gently squeeze to remove juice
  • Pour in to container using a mesh strainer and gentle press the pulp with the back of a spoon to help get the juice into container.
  • Add Milk, Sugar and spice. 
  • Stir until sugar is dissolved
  • Put in refrigerator until chill

Alternatively, we could omit milk and spices and replace with lime juice.  Also a blender could be used instead of squeezing by hand



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