VERSATILE FRUITS

Health Benefits of Versatile Fruits

Apples. Pears, pomegranates and persimmons are high in fibre and low in calories, so they are guilt –free way to satisfy your hunger & sweet tooth

Apples

Apples are high in phenolic acids and falconoid compounds- phytonutrents that may protect against cell and dna damage research into apple phytonutrients such as phenols and falconoid quercefin and the laboratory, these health promoting compounds have been found to inhibit growth of lower cholesterol.

Although supplements touting fruit extracts are available the real thing is still your best bet apple peels contain the majority of phytonutrients compared to the flesh, and peels add an extra boost of fibre. While storage doesn’t affect the levels of most phytonutrients processing does, if whole fruit isn’t an option, cloudly higher amount of phytonutrients than clear apple juice .

Pears

Although pears are lower in phytonutrients and vitamins and minerals than apples, they are similarly high infibre and low in calories 100 calolies for a medium sized pear

Pomegranates

Pomegranates are garnering attention these unique fruits contain hundreds of unique fruits contain hundreds of juicy seeds called arils with in a thick red skin.Once peeled, the level like arils can be eaten fresh or pressed for juice Pomegranates are high in ellagic acid, a polyphenol that acts as an antioxidant in the body may protect heart disease.

Persimmons

Persimmons ( halwa tendu /kaki )are high in carotenoids.Carotenoids are best known for promoting eye health as in carrots but also help to regulate the immune system and gight free radicals in the body Fruit such as apples, as well as some vegetables including potatoes, turn brown when their fleash is exposed to air for much the some reason iron turns rusty oxidation. When you feel or cut open an apple or the fruit gets brused a family of enzymes called polyphenol oxidizes (also called tyrosinases) in the cells is exposed to oxygen. The enzymes then cause other compounds in the fruit to combine with oxgen from the air, tuning the exposed surface brown.

Although “brown” fruit is safe to eat you can prevent this unsightly reaction by minimizing exposure to air (keeping cut pieces submerged in water, for instance ) or spritzingh with lemon juice or ( vitamin c )

It’s not just fruit that tyrosinases turn brown; by the way the enzymes also regulate the effect of the pigment melanin in human skin, so they’re essential to skin coloration as well as tanning. Defects in the function of these enzymes leap to albinism.