Categories: Fruits

11 Benefits of Pitanga and side effects

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Discover the 11 shocking health benefits of Pitanga and side effects.

The pitanga is a fruit that has many nutrients such as vitamins A, B, and C, calcium, phosphorus, iron, and phenolic compounds such as flavonoids, carotenoids, and anthocyanins with antioxidants, anti-inflammatory, analgesic, and anti-hypertensive properties, which help to fight cancer.

Premature aging, symptoms of arthritis and gout, respiratory problems, and the development of cardiovascular diseases, for example.

11 shocking health benefits of Pitanga


This fruit helps maintain healthy and beautiful skin and good vision, in addition to being very useful to help you lose weight because it has few calories, is nutritious, and has a diuretic action, reducing body swelling.

Pitanga can be consumed in its natural form or used in sweets, jellies, ice cream, and soft drinks.


The season for this fruit in Brazil is between October and January and it can be found in its natural form or frozen pulp in supermarkets.

Health benefits of pitanga

1. Benefits of pitanga for heart

Polyphenols and vitamin C, present in pitanga, have antioxidant action that helps reduce cell damage, keep blood vessels healthy, improve the functioning of arteries and, therefore, help protect against cardiovascular diseases such as heart attack, heart failure, and stroke.

In addition, pitanga’s diuretic property also helps control blood pressure, which is essential for the proper functioning of the cardiovascular system.

2. Benefits of pitanga for arthritis and gout

Due to its anti-inflammatory and antioxidant effects, pitanga can reduce oxidative stress and inflammation in the joints, preventing or lessening the symptoms of arthritis and gout such as swelling, inflammation, pain, or stiffness in the joints.

3. Benefits of pitanga for eye

The cherry improves eye health by having vitamin A that works by increasing the protection of the eyes and preventing the appearance of problems such as dry eyes or night blindness.

4. Benefits of pitanga for skin

The pitanga has vitamin C and A which are antioxidants that help fight free radicals that cause skin aging.


Vitamin C also works by increasing the production of collagen, which is important to fight sagging, wrinkles, and expression lines, improving the quality and appearance of the skin.

In addition, vitamin A protects the skin from damage caused by the sun’s rays that cause premature aging of the skin.

5. Fights respiratory problems

The pitanga antioxidants, such as vitamin C, carotenoids, and polyphenols, are related to the improvement of asthma and bronchitis, especially when the essential oil extracted from the pitanga leaves is used to vaporize.

6. Eliminates fungi and bacteria

Some studies show that the essential oil from pitanga leaves has antimicrobial properties, being able to eliminate fungi, especially skin fungi, such as Candida sp., and bacteria such as:

Escherichia coli causing urinary tract infection;

Staphylococcus aureus that causes lung, skin, and bone infections;


Listeria monocytogenes which can cause intestinal infections;

Streptococcus causes throat infections, pneumonia, and meningitis.

In addition, the extract of the pitanga leaves has antiviral action against the influenza virus that can cause flu.

7. Reduces swelling

Pitanga has diuretic properties, increasing elimination and reducing fluid retention, and can be used to help reduce swelling throughout the body.

8. Benefits of pitanga for weight loss

The pitanga has few calories, each unit of fruit has approximately 2 calories, which can help in weight loss diets.

In addition, its diuretic properties decrease body swelling by increasing fluid elimination.


9. Strengthens the immune system

The pitanga is rich in nutrients such as vitamins A, B, and C, which improve the response of the essential defense cells to prevent and fight infections and, therefore, the pitanga helps to strengthen the immune system.

10. Benefits of pitanga for cancer

Some laboratory studies using breast cancer cells show that pitanga polyphenols can help slow down proliferation and increase the death of breast cancer cells. However, studies in humans are still needed to prove this benefit.

11. Benefits of pitanga for diarrhea

Surinam cherry leaves have astringent and digestive properties that help fight diarrhea.

In addition, pitanga polyphenols contribute to the balance of the gastrointestinal flora, which contributes to the proper functioning of the digestive system.

Nutrition facts of pitanga

The table below shows the nutritional composition of 100 g of fresh pitanga.

Quantity per 100 g of pitanga



46.7 calories


1.02 g


1.9 g




Vitamin C


Vitamin A (retinol)


210 mcg


Vitamin B1

30 mcg

Vitamin B2

60 mcg


9 mg



11 mg



It is important to emphasize that to obtain all the benefits mentioned above, the pitanga must be part of a balanced and healthy diet.

How to consume pitanga

Pitanga can be consumed raw as a dessert for main meals or in snacks, and can also be used to make juices, smoothies, jam, or cakes.


Another option is to make pitanga tea using pitanga leaves.

Some pitanga recipes are quick, easy to prepare, and nutritious:

1. Pitanga tea

Cherry tea should be prepared with cherry leaves to help fight diarrhea.


2 tablespoons of fresh cherry leaves;

1 L of boiling water.


Method of preparation

Boil water and turn it off. Add the cherry leaves, cover, and let stand for 10 minutes. Strain and drink up to 3 cups a day.

2. Pitanga juice

Pitanga juice is an excellent option for those who want to lose weight, as it has few calories and has a diuretic action.


Half a cup of fresh pitangas;

100 ml of ice water;


1 teaspoon of honey.

Method of preparation

In a container, wash the pitangas and remove the stalks, then add it to a blender with the seed and ice water. Beat until the seed is released from the pulp. Strain, add honey, and serve over ice.

3. Pitanga mousse

The pitanga mousse recipe is an excellent option for a weekend dessert.


12 g of unflavored powdered gelatin;


400 g of Greek yogurt;

200 g of frozen cherry pulp;

3 egg whites;

2 tablespoons of brown sugar.

Method of preparation

Add 5 tablespoons of cold water to the gelatin and heat in a bain-marie until dissolved and set aside.


Blend the Greek yogurt, the pitanga pulp, half a glass of water, and the dissolved gelatin in a blender.

In an electric mixer, beat the egg whites with sugar until doubled in volume, add to the cherry cream and mix gently.

Put the mousse in a bowl and refrigerate for about 4 hours or until firm.


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