This WONDERFUL Fruit Is very Effective To PREVENT Cancer And Heart Disease- You Should Consumed This!


Read more to be well informed about things not yet known to be more helpful to human, especially in treating diseases which sometimes can cost you much, but can save more if you know how to utilize the benefits of plants and herbs around you.

Ceylon gooseberries have high antioxidants levels, which prevents oxidative stresses that can cause cancer and heart disease, according to a news release.

The purple, shiny berry is produced in the southwest tropics of Brazil and it is commonly used for making jams, jellies, drinks and it is also sold as a fresh fruit. Gooseberry skin and pulp contained higher antioxidant activity than other berries such as blueberries and cranberries. Gooseberries contains high levels of phytochemicals, which have been reported in several studies to prevent oxidative stress that can cause cancer and heart disease. Gooseberry skin could potentially be a source of natural colorants and antioxidants for use in food manufacturing.

The fruit grows on small trees about 15-18 feet tall, primarily in Sri Lanka and India. However it is also cultivated in South Africa. The fruit is primarily harvested for making juice. The berries are orange but turn to a deep purple as they ripen. The fruit contains a high concentration of pectin, which makes it . Some refer to the fruit as tropical cranberries.

As with many dark colored berries the fruit is rich in antioxidants. These are similar benefits that are found by eating blueberries, blackberries, cranberries, and acai. The anti-oxidant characteristics have been helpful in fight conditions such as heart disease and hypertension.
These berries can be a great addition to smoothies or salads. The pulp from the berry has been used for jams and jellies. Few people can tolerate to eat the fruit raw due to its bitter taste. Allowing the fruit to ripen allows sugar to develop, cutting the bitter taste. Many compare the tartness to cranberries.
The researchers from Campinas State University in Brazil were the first to study the nutritional composition and antioxidant capacity of gooseberries.

The authors’ study was published by the Institute of Food Technologists.

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