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Soursop: what can it be used for and how to prepare it

Soursop is a fruit, also known as graviola, it is used as a source of fiber and vitamins, and its consumption is recommended in cases of constipation, diabetes and obesity.

This fruit has an oval shape, with a dark green peel, that is covered with "thorns". The inner part is made up of a white pulp with slightly sweet and slightly acidic flavor, being used in the preparation of vitamins and desserts.

The scientific name of graviola is Annona muricata L. and can be found in markets, fairs and natural products stores.

Soursop: what can it be used for and how to prepare it

Health benefits os soursop

Soursop can be used in various situations because of it's unique proprieties, such as:

  1. Decreases insomnia, because it's composition compounds can promote relaxation and drowsiness;
  2. Hydrates the body, since the fruit pulp consists mainly of water;
  3. Decreases blood pressure, because it is a fruit with diuretic properties and so can help regulate blood pressure;
  4. Treatment of stomach diseases, such as gastritis and ulcer, since it has anti-inflammatory properties, reducing pain;
  5. Prevention of osteoporosis and anemia, as it is a fruit very rich in calcium, phosphorus and iron;
  6. Treatment of diabetes, because it has fibers that prevent sugar from increasing rapidly in the blood;
  7. Delay of aging, since it has antioxidant properties, which can fight free radicals;
  8. Relief of rheumatism pain, because it has antirheumatic properties, reducing inflammation and pain.

Graviola can also be used for the treatment of obesity, constipation, liver disease, migraine, flu, verms and depression, since it is a great mood modulator.

Can soursop cure cancer?

The relationship between graviola consumption and cancer cure has not yet been scientifically proven, however several studies have been conducted with the aim of studying the components of soursop and its effect on cancer cells.

Recent studies have shown that soursop is rich in acetogenins, which is a group of metabolic products that have a cytotoxic effect and are capable of acting directly on cancer cells. In addition, it has been seen in the studies that the long-term consumption of soursop has a preventive effect and therapeutic potential for several types of cancer.

Nevertheless, more specific studies are needed involving graviola and its components to verify the true effect of this fruit on cancer, since its effect may vary according to the mode of cultivation of the fruit and concentration of its bioactive components.

How to consume

Graviola can be consumed in several ways: natural, as a supplement in capsules, in desserts, teas and juices. Everything from graviola can be harnessed, from the root to the flowers.

  • Graviola tea: It is made with 10 g of dried graviola leaves, which should be placed in 1 liter of boiling water. After 10 minutes, you should strain and consume 2 to 3 cups after meals;
  • Graviola juice: To make the juice just put in the blender 1 soursop, 3 pears, 1 orange and 1 papaya, along with water and sugar to taste. Once beaten, you can consume.

When not to eat soursop

The consumption of soursop is not indicated for pregnant women, people with mumps, canker sores or mouth injuries, since the acidity of the fruit can cause pain, and people with hypotension, because one of the side effects of this fruit is the decrease in blood pressure.

In addition, hypertensive individuals should be advised by the cardiologist about the consumption of soursop, as the fruit may interact with the medicines used or even reduce the pressure very much, which may lead to hypotension.


Bibliografia

  • RADY, I et. al. Anticancer Properties of Graviola (Annona muricata): A Comprehensive Mechanistic Review. Oxidative Medicine and Cellular Longevity. 1 - 39, 2018
  • QAZI, A. Kazi et al. Emerging therapeutic potential of graviola and its constituents in cancers. Carcinogenesis. Vol. 39. 4 ed; 522–533, 2018
  • PAES, M. M. et al. Potencial Citotóxico das Acetogeninas do Gênero Annona. Rev. Virtual Quim.. Vol. 8. 3 ed; 945-980, 2016
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