Soursops are on Dr. Sebi’s food list (Dr. Sebi’s nutritional guide).
Soursop, also known as graviola, is a tropical fruit that is native to the Caribbean, Central America, and parts of South America. It is known for its sweet and tangy flavor and is often used in desserts and beverages.
Scientific name: Annona muricata.
Other names: Soursop is also known by several other names in different parts of the world. In Spanish-speaking countries, it is called guanábana, while in Portuguese-speaking countries, it is called graviola. It is also known as custard apple, prickly custard apple, and Brazilian paw paw in some regions.
Habitat: Soursop trees are native to the tropical regions of the Americas, including the Caribbean, Central America, and parts of South America. They are also found in some parts of Africa and Southeast Asia. Soursop trees prefer warm and humid climates and can be grown in tropical and subtropical regions.
Description: Soursop trees can grow up to 10 meters in height and have broad, dark green leaves. The fruit is typically oval or heart-shaped and can be up to 30 centimeters long and 15 centimeters wide. The flesh of the fruit is white and pulpy, with a sweet and sour taste. The fruit is filled with large, black seeds that are not edible.
Status (eg Natural, Hybrid or GMO): Soursops are natural fruits, and there are no known GMO versions of the fruit.
Species of soursop
List of known species: There are several species of Annona trees that produce edible fruits, including Soursop (Annona muricata), Cherimoya (Annona cherimola), and Sugar apple (Annona squamosa).
Wild species: Annona muricata, commonly known as soursop or graviola, is considered to be an original species. It is native to the Americas and has been cultivated for centuries for its edible fruit and medicinal properties. While there are related species in the Annonaceae family that may be similar in appearance and taste, Annona muricata is recognized as a distinct and unique species.
There are several wild ‘related’ species of Annona trees, many of which are not edible. Some of these wild species include Annona montana, Annona salzmannii, and Annona senegalensis.
Benefits of soursop
Mineral content: Soursops are a good source of several minerals, including potassium, magnesium, and copper. They also contain small amounts of iron, zinc, and calcium.
Medicinal Value of Soursop: Soursop is not only a delicious fruit but also a medicinal powerhouse. Almost all parts of the soursop plant have traditional medicinal uses in different parts of the world. Soursop has been traditionally used for its medicinal properties in many cultures. The fruit, leaves, and bark of the soursop tree have all been used in traditional medicine to treat a range of conditions, including infections, fever, and digestive problems.
The leaves of soursop are commonly used in traditional medicine to treat several health conditions, including hypertension, inflammation, and diabetes. The leaves contain several bioactive compounds, including acetogenins, alkaloids, and phenols, which are responsible for their therapeutic properties.
In addition to the leaves, the fruit, seeds, and bark of the soursop tree have been used to treat various ailments. Soursop has been reported to have anti-cancer, anti-inflammatory, and antioxidant properties. The fruit is also used to treat fever, dysentery, and diarrhea.
Several studies have investigated the potential health benefits of soursop. Some studies have reported that soursop extract may be effective in treating certain types of cancer, including breast, lung, and pancreatic cancer. Other studies have reported that soursop extract may help reduce inflammation and lower blood sugar levels.
Recent research has also suggested that soursop may have anti-cancer properties. Several studies have found that soursop extract can inhibit the growth of cancer cells in test tubes and animal models.
Culinary uses: Soursop is a versatile fruit that can be used in a variety of culinary applications. The flesh of the fruit can be eaten raw, or it can be blended into smoothies or juices. Soursop is also used in many traditional desserts, including ice cream, sorbet, and custard.
Soursop is a versatile fruit that can be used in a variety of culinary applications, as noted prior. The fruit is commonly consumed fresh and can be eaten as is or used in smoothies, juices, and desserts.
Soursop is also used to flavor ice cream, candy, and other sweets. In addition, the leaves of the soursop tree are often used as a flavoring agent in cooking and are particularly popular in Southeast Asian cuisine.
Research Information on soursop
Soursop has been the subject of numerous studies investigating its potential health benefits. Some studies have investigated the potential anti-cancer properties of soursop and have reported promising results.
For example, a study published in the Journal of Ethnopharmacology found that soursop extract was effective in inhibiting the growth of breast cancer cells. Another study published in the International Journal of Molecular Sciences found that soursop extract was effective in inhibiting the growth of prostate cancer cells.
Other studies have investigated the potential anti-inflammatory and antioxidant properties of soursop. A study published in the Journal of Medicinal Food found that soursop extract had potent antioxidant and anti-inflammatory properties, which may make it beneficial for preventing and treating oxidative stress-related diseases.
In addition to its potential anti-cancer properties, soursop has been the subject of several other research studies. Some studies have suggested that soursop may have anti-inflammatory and antioxidant properties, while others have explored its potential as a treatment for infections and parasites.
Recipes Using Soursop
Soursop can be used in a variety of recipes, including smoothies, juices, and desserts. Here are a few recipe ideas to get you started:
Soursop Smoothie
Ingredients:
1 cup fresh soursop pulp
1 burro banana
1/2 cup coconut milk
1 tbsp agave
1/2 cup ice
Instruction:
Blend all ingredients in a blender until smooth. Serve immediately.
Soursop Juice
Ingredients:
2 cups fresh soursop pulp
4 cups water
1/4 cup date sugar
1/4 cup lime juice
Instruction:
Blend the soursop pulp and water in a blender until smooth. Strain the mixture through a fine mesh sieve to remove any solids. Add the date sugar and lime juice and stir until dissolved. Serve over ice.
Soursop Sorbet
Ingredients:
2 cups fresh soursop pulp
1 cup water
1 cup date sugar
1 tbsp lime juice
Instruction:
Heat the water and sugar in a saucepan over medium heat until the date sugar dissolves. Remove from heat and let cool. Blend the soursop pulp, sugar syrup, and lime juice in a blender until smooth. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
References
– Orwa C, Mutua A, Kindt R, Jamnadass R, Simons A. Annona muricata L. [Internet]. 2009. Available from: http://www.worldagroforestry.org/treedb2/speciesprofile.php?Spid=18127
– Moghadamtousi SZ, Fadaeinasab M, Nikzad S, Mohan G, Ali HM, Kadir HA. Annona muricata (Annonaceae): A review of its traditional uses, isolated acetogenins and biological activities. Int J Mol Sci. 2015;16(7):15625-58.
– Zeng L, Wu FE, Oberlies NH, McLaughlin JL, Sastrodihardjo S. Five novel monotetrahydrofuran ring acetogenins from the leaves of Annona muricata. J Nat Prod. 1996;59(11):1035-42.
– Wang YH, Chang HL, Huang GJ, Chen JS, Hsu YL. Antioxidant and anti-inflammatory activities of aqueous extracts of Annona muricata L. leaves. J Med Food. 2012;15(10):910-8.
– Torres MP, Rachagani S, Purohit V, et al. Graviola: A novel promising natural-derived drug that inhibits tumorigenicity and metastasis of pancreatic cancer cells in vitro and in vivo through altering cell metabolism. Cancer Lett. 2012;323(1):29-40.
