Goals: Antioxidant Power, Eye Health, Immune Boost, Diabetes Management, Anti-Inflammatory
History: The soursop also known as graviola or guanabana (Annona muricata) has a rich heritage. Indigenous people have cherished it for centuries, and it was one of the first fruit trees carried from North America to southeastern China and Australia in 1526.
Spanish historian Gonzalo Fernandez de Oviedo y Valdes noted soursop’s abundance in 1526, describing it as a plentiful fruit. It is native to tropical regions of the Americas and the Caribbean. Nutrient content per 100 grams of raw soursop include Calories: 66; Protein: 1 gram; Carbs: 16.8 grams; Fiber: 3.3 grams; Vitamin C: 34% of the recommended daily intake (RDI); Potassium: 8% of the RDI; Magnesium: 5% of the RDI; Thiamine: 5% of the RDI.
Daily Intake: Up to 1,500 mg/d consider safe.
Supplementation: Soursop is rich in antioxidants, including vitamins A, C, and E. A whole soursop fruit offers approximately one-third to one-half of your recommended daily allowance of potassium. These compounds protect cells from damage caused by free radicals, potentially reducing the risk of diseases like heart disease and cancer. Some studies suggest that soursop extracts can kill cancer cells, particularly breast and liver cancer cells. However, more research is needed to fully understand its effects on humans. Antioxidants in soursop help maintain eye health by delaying macular degeneration and cataract development. It reduces inflammation, especially in conditions like arthritis. Recent research supports soursop’s role in managing blood sugar levels. It also supports the immune system, potentially enhancing overall well-being.