The fruit of the guyabano (aka soursop, guanabana, graviola) is usually ovoid; it is covered with small spine-like structures. The pulp is fleshy, soft, white and fibrous; it is high in carbohydrates and contains considerable amounts of Vitamin C, Vitamin B1, Vitamin B2, potassium and dietary fiber. Guyabano is low in cholesterol, saturated fat and sodium.
The fruit, seeds, and leaves have a number of herbal medicinal uses among indigenous peoples of regions where the plant is common. It is considered to be antispasmodic, sudorific and emetic. A decoction (boiling in water) of guyabano leaves is used to kill bedbugs and head lice. The decoction can also be taken internally to reduce fever; leaves added to bathing water is also said to have the same effect.
Crushed fresh leaves may also be applied to skin eruptions to promote healing, with less scar formation. A poultice of young guyabano leaves applied on the skin may help alleviate rheumatism and other skin infections (like eczema). It can also be used as a wet compress to provide relief for swollen feet and other inflammations.
The juice of the fruit can be taken orally as a herbal remedy for urethritis, haematuria and liver ailments.
There are studies being conducted to look into the healing properties of guyabano against cancers. Initial findings show that certain compounds and chemicals extracted from guyabano leaves, seeds, fruit and bark appear to kill cancer cells while leaving normal cells remain unaffected.
For more information on the health benefits of guyabano, check out the following links
Regardless of the many benefits that can be derived from guyabano, I have always enjoyed eating the ripe fruit as it is or making it into a shake. For the shake, I blend together the fruit pulp (remove the seeds!), low-fat yogurt, honey and some calamansi (for added tang).
No comments:
Post a Comment