Soursop Fruit Younger

Written By bersemangat on Kamis, 07 Juli 2011 | 20.21

Soursop has many benefits. Inside are substances that can ward off gout, hypertension, osteoporosis, and can make the young. Among other benefits, increase endurance, heal hemorrhoids, and facilitate the digestion of food.

For healthy living, we are advised to consume 2-4 servings of fruit and 3-5 servings of vegetables per day. Fruits and vegetables are a source of vitamins, minerals, and fiber food is excellent. In addition, the soursop is also a source of phytochemical compounds which lately very useful for health.

We need to give thanks for our region overflowing with a variety of tropical fruits. Fruits are full of nutrition and nongizi components that are needed to optimize health.

One type of tropical fruit is extremely popular due to the sharp aroma and the taste is sweet acidity is soursop. The fruit is very easy to find, ranging from traditional fruit market to the supermarket. In restaurants and hotels, soursop fruit is generally presented in the form of cold juice.

It was a sweet acidity that provides sensation for the fans. For those who like breakfast with bread, fruit soursop are also often added in the form of jam. Whatever the form of processed products, the taste of soursop remains strongly attached to the product so it is easily recognizable.

Fruit worldwide
Soursop (Anona muricata Linn) is a close relative Sugar-apple (Anona squamosa Linn.) Soursop plants originated from tropical America, which is about Peru, Mexico, and Argentina. In the place of origin, soursop fruit is an important and prestigious.

This fruit is one of the first fruit trees introduced into the world shortly after Columbus discovered the Americas. Soon after, the Spaniards brought to the Philippines and proven soursop plants can be grown in most tropical countries, including in Indonesia. This plant grows well all over Indonesia, from the plains to an altitude of 1000 meters above sea level.

The word comes from Dutch language soursop, namely zuurzak. Zuur word meaning sour, mean zak a bag. So, literally interpreted as a bag of sour taste. In Malaysia, the soursop is durian called Dutch (Dutch durian).

Another name for the soursop is corossol / cachiman epincux (France), saucrapfel (Germany), Guanabana / zapote Agrio (Spain), thu-rian-rhaek (Thailand), Seetha (Tamil), guayabano (Philippines), ciguofan Lizhi (Chinese) , togebanreishi (Japan), and seremania (Fiji). In English, the fruit is known as soursop soursop because it tastes sweet acidity.

In Indonesia, the plant also known as soursop or jackfruit jackfruit dutch side. Plants can adapt and grow well in all areas. However, soursop plants have not been cultivated on a large scale, are generally planted on a limited basis in the yard or driveway.

Rich in vitamin C
Soursop fruit consists of 67.5 percent pulp, 20 percent of the fruit peel, fruit seeds 8.5 percent and 4 percent of the fruit core. The content of nutrients and dietary fiber per 100 grams of soursop fruit is the edible part can be seen in the table.
After water, the highest content of nutrients in the soursop is carbohydrates.

One type of carbohydrate in the soursop fruit is a reducing sugar (glucose and fructose) hearing levels from 81.9 to 93.6 percent of the total sugar content.

Soursop fruit contains very little fat (0.3 g/100 g) so it is good for health. Sour taste in soursop from nonvolatile organic acids, particularly malic acid, citric acid, and acid isositrat.

Vitamins are the most dominant in the soursop fruit is vitamin C, which is about 20 mg per 100 grams of fruit flesh. Requirement of vitamin C per person per day (ie 60 mg) have been satisfied only by consuming 300 grams of meat soursop fruit.

Vitamin C content high enough on the soursop is an excellent antioxidant to increase endurance and slow the aging process (stay young).

Dominant minerals are phosphorus and calcium, respectively by 27 and 14 mg per 100 g. Both minerals are essential for the formation of bone mass that is useful to form strong bones and prevent osteoporosis.
Soursop advantage lies in the levels of sodium (sodium) is low (14 mg per 100 g), but high in potassium (potash), which is 278 mg per 100 g. Comparison of high potassium and sodium are very advantageous in order to prevent hypertension disease.

Rich in fiber
In addition to nutritional components, soursop fruit is also very rich in components nongizi. One of them is to contain lots of fiber (dietary fiber), which reached 3.3 g per 100 g of fruit flesh.

Consumption of 100 g of fruit flesh can meet 13 percent of daily needs of food fiber. Soursop fruit is a fruit that is rich in phytochemical compounds that can be ascertained that the fruit is very much beneficial for health.
Some examples of phytochemical compounds contained in fruit soursop are: acetaldehyde, amyl-caproate, amyloid, annonain, anomuricine, anomuricinine, anomurine, anonol, atherosperminine, beta-sitosterol, campesterol, cellobiose, citrulline, coclaurine, coreximine, dextrose, galactomannan, geranyl -caproate, muricine, muricinine, muricapentocin, muricoreacin, procyanidin, stepharine, stigmasterol, tannin, xylosyl-cellulose (http://www.herb4myhealth.com).

Phytochemical compounds are likely to have health giving properties, although not all scientifically proven. Range of benefits for therapy soursop, among other things, the treatment of gallstones, antisembelit, uric acid, and increased appetite. In addition, the fiber content also serves to facilitate digestion, especially for the treatment of constipation (difficult bowel movements).

Juice (juice) soursop in the digestive system will increase the appetite. Other uses of this juice is for the treatment of hip stiffness and pain, hemorrhoids (piles), gallstones, and others (Wirakusumah, 2004).

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