Soursop provides fiber, vitamin C, potassium and other nutrients, while preliminary studies have examined possible effects on digestion, inflammation, blood pressure, blood sugar, cancer cells and bacteria, though most of those benefits remain unconfirmed in humans.
By yourNEWS Media Newsroom.
Soursop has attracted growing attention as a tropical fruit with a dense nutritional profile and several potential health benefits, but researchers caution that much of the evidence surrounding its medicinal effects remains preliminary.
Also known as graviola or guanabana, soursop is native to tropical areas of the Caribbean and Central and South America and is also cultivated in parts of Africa, Southeast Asia and Australia.
The fruit grows on a small evergreen tree that typically reaches about 5 to 6 meters in height and has large, glossy, dark green leaves. Its fruit can reach approximately 15 to 20 centimeters in diameter, with green skin and soft white flesh inside.
Soursop is eaten fresh and is commonly used in juices, ice cream, jams, candies, sorbets and smoothies. Its pulp is also sold in markets outside its native growing regions, including parts of Europe, North America and Brazil.
Nutritionally, the fruit provides substantial amounts of fiber and vitamin C along with several minerals.
According to USDA FoodData Central figures cited in the report, one cup of raw soursop contains about 148 calories, 7.42 grams of fiber and 2.25 grams of protein, with no added sugar.
The same serving provides approximately 46.4 milligrams of vitamin C as well as copper, potassium, iron, magnesium and folate.
The fiber content amounts to approximately 26.5% of the Daily Value, while potassium contributes to functions including muscle contraction and blood pressure regulation.
Researchers have examined soursop for several possible health effects, although the quality and amount of human evidence vary substantially.
One area of interest is digestive health.
Soursop contains both soluble and insoluble fiber. A 2023 review cited in the report found that diets high in fiber were associated with a lower risk of stomach and colorectal cancer.
That broader fiber research does not establish that soursop itself prevents those cancers, but its fiber content makes it one possible way to increase dietary intake.
Soursop has also been studied for antioxidant and anti-inflammatory properties.
The fruit contains vitamin C and phenolic compounds that can act as antioxidants. These substances may help neutralize free radicals and reduce oxidative stress, according to the report.
Researchers have additionally investigated whether the fruit may influence blood pressure.
A 2020 study involving 143 people with borderline hypertension found that participants who consumed 7 ounces of soursop juice each day for three months experienced reductions in blood pressure compared with a control group.
The finding provides some human evidence for a possible cardiovascular effect, although additional research would be needed to determine how consistently the result applies to other populations.
Potential effects on blood sugar have been studied primarily in animals.
Older animal research found that extracts from soursop could inhibit enzymes involved in breaking carbohydrates down into glucose. Researchers have proposed that this mechanism could slow glucose absorption, but the evidence cited does not establish the same effect from ordinary soursop consumption in humans.
Cancer research involving soursop has drawn particular attention.
A 2018 review examined animal and laboratory studies in which soursop extracts demonstrated activity against certain cancer cells.
Those experiments have not established soursop as a cancer treatment in people, and the report emphasized that substantially more human research is required before anticancer claims can be confirmed.
Antibacterial activity represents another area of investigation.
A 2016 laboratory study found that soursop leaf extract showed activity against Streptococcus bacteria associated with oral infections.
As with much of the research involving concentrated soursop extracts, the finding was produced in vitro rather than in a human clinical trial.
The possible benefits also come with important safety concerns.
Soursop contains naturally occurring compounds known as acetogenins. The report warned that these substances may become toxic at high levels and that prolonged exposure has been associated with concerns about atypical Parkinsonism, a group of neurological disorders that can resemble Parkinson’s disease.
Regular intake of soursop and other fruits containing acetogenins may therefore be of particular concern for people who already have Parkinson’s disease or related degenerative neurological conditions.
The seeds present a separate hazard.
Soursop seeds are toxic and should not be eaten. Preparation involves selecting a ripe yellowish-green fruit, washing and peeling it, cutting it lengthwise and removing the seeds before consuming the flesh.
Because of the safety concerns surrounding acetogenins, the report recommended consuming the fruit sparingly rather than in large or prolonged amounts.
People with neurological conditions were advised to consult a physician before regularly consuming soursop or concentrated products made from the plant.
The distinction between eating the fruit and using concentrated extracts is also important. Many studies examining antimicrobial, blood sugar or anticancer effects have relied on extracts or plant components in amounts that may not resemble normal dietary consumption.
Soursop can nevertheless contribute fiber, vitamin C and several minerals when eaten as food.
Its potential effects on blood pressure, inflammation, glucose regulation, cancer cells and bacteria remain areas of active research, but the available evidence does not yet establish most of those proposed benefits as proven treatments in humans.
For consumers interested in the fruit primarily as food, soursop can be incorporated into juices, smoothies, sorbets and other recipes after the seeds have been completely removed.
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