Discover the 15 Shocking health benefits of soursop leaves and side effects.
Soursop is one of the fruits that are rich in vitamins and fiber, which makes it an excellent option to combat problems such as diabetes, constipation, and obesity.
It is a green, oval fruit, whose rind is covered by thorns, with a sweet flavor with a touch of acidity, and its leaves are used to prepare teas, thanks to its great benefits.
It is mainly associated with being an excellent supplement to fight cancer.
If you want to know more about this fruit and know the various benefits of soursop, just keep reading.
You may buy soursop leaves here
Although its fruit is highly consumed for being a source of vitamins, antioxidants, proteins, minerals, and fiber, the leaves of this plant are no less important and beneficial for health.
Soursop is a tree that can reach 10 meters in height, originally from Colombia, which is found throughout South America.
Its leaves are ovate, bright green with a measure that can reach up to 18 cm long.
Although its rind is bitter, the flesh of the fruit is soft and sweet, which is why it has become the base of many drinks, ice cream, desserts, and other popular foods.
Beyond its usefulness as a food, it also contains vitamins, minerals, and nutrients that make it potentially beneficial for human health.
Soursop is an excellent natural source of carbohydrates for the body.
Carbohydrates are biomolecules composed of carbon, hydrogen, and oxygen, whose main functions in living beings are to provide us with immediate and structural energy.
A full cup of soursop is made up of about 38 grams of carbohydrates.
It is a rich source of calcium and phosphorus, which are essential for maintaining strong bones and preventing osteoporosis.
A cup of soursop provides 31.5 mg of calcium and 60.75 mg of phosphorus.
Soursop is an excellent source of dietary fiber, so it is very good for facilitating the digestion of food. A cup of soursop provides 7.42 grams of dietary fiber.
Soursop contains 625.5 mg of potassium per cup. Potassium improves blood pressure and helps optimize heart rate.
Both the pulp and the leaves of the soursop are used for the treatment of gastrointestinal diseases, such as stomach pain and diarrhea.
According to Professor Ifeoma Enwean, a researcher at the Faculty of Health Sciences and Technology at Nnamdi Azikiwe University in Nigeria, the use of extracts from soursop pulp is highly recommended in the control of stomach diseases.
Due to its high content of potassium, as well as magnesium, calcium, and sodium, it helps prevent muscle weakness and annoying leg cramps.
There is research that indicates that soursop helps to improve blood glucose levels in diabetic patients, however, before being consumed it is advisable to consult with your doctor.
Soursop is an excellent source of vitamin C, therefore it acts as a great antioxidant to promote good health and slow down the aging process. One cup of soursop contains 46.35 mg of this vitamin.
The bark and stem of the soursop can be used for the preparation of herbal medicines for the treatment of wounds and cuts.
When fruit pulp is applied to a wound, it prevents bacterial infection and accelerates wound healing.
Soursop contains tryptophan, a chemical that stimulates drowsiness as well as relaxation.
Soursop leaves are sometimes also used in the form of aromatherapy and relaxing infusions.
Because it is rich in fiber, it will help you speed up the digestion process, stop constipation and feel full, so you can include it in a weight control diet, but without overdoing it as it also contains sugar.
Soursop contains almost 84% water and has been used as a natural diuretic to treat fluid retention in the body that causes bloating and excess weight. In addition, the moisture in the soursop helps to eliminate some urinary problems.
Powdered soursop seeds are used as a repellent for insects, flies, mosquitoes, and mosquitoes.
Likewise, in places where this fruit is common, the water from the boiled leaves is used to eliminate the lice.
Antioxidants fight free radicals, reducing the damage to your cells inflicted by oxidative stress.
One of the side effects of oxidative stress is inflammation. The antioxidants in soursop may, therefore, aid to reduce inflammation in the body.
• 1lb of soursop pulp
• 4 peaches
• 750 ml heavy cream
• 150 ml of condensed milk
• 1 package of sweet cookies
• Place the heavy cream, condensed milk, and soursop in the blender or blender. Beat for approximately 20 seconds until the mixture looks smooth and thick.
• In a glass refractory, distribute a layer of cookies and add half of the previous mixture, then repeat the procedure with the remaining half of the mixture.
• Garnish with the peaches and refrigerate for about an hour.
• 1 package (14 oz.) Frozen soursop pulp
• 1 can of evaporated milk
• 1 cup of water
• 1/4 cup sugar
Pour the frozen pulp, the evaporated milk, the water, and the sugar into the blender glass and blend until the mixture is homogeneous.
• 2 cups soursop pulp or Graviola
• 2 tablespoons unflavored gelatin (gelatin)
• 1/2 cup of water
• 2 cups of sweet cream
• 100 grams icing sugar
• To give the gelatin consistency: sprinkle the gelatin over a cup of cold water and let it sit for about five minutes, then heat the mixture in a double boiler, stirring constantly until it turns transparent but does not boil. Once ready, reserve it in a separate bowl.
• Mix the sweet cream, the icing sugar, and half of the soursop pulp in a blender. Now, add the gelatin and beat everything again for a few minutes. Pour this mixture into the mold and put it in the refrigerator until set.
• Once this first part is set, add the rest of the soursop pulp and refrigerate until completely set.
• 4 eggs
• 1 cup of sugar
• 1 cup of wheat flour
• ½ cup of hot water
• ½ cup cornstarch
• 2 tsp baking powder
• 1 tbsp vanilla
• 1 cup soursop concentrate
• 1 can of condensed milk
• ½ cup heavy cream
• 175 g unsalted margarine
• ¾ cup of sugar
• ¾ cup of water
• For the cake beat the whites until stiff and add half the sugar until well mixed.
• In a separate container beat the egg yolks with the sugar and gradually incorporate the hot water, cornstarch, flour, and baking powder, previously sifted.
• With a spatula, incorporate the whipped egg whites in an enveloping way. Place the mixture in a greased and floured pan and bake until the surface is golden brown. Reservation.
• It is allowed to cool and then cut into slices.
• For the filling we are going to cream the butter and add the condensed milk.
• Then add the soursop concentrate and the heavy cream and reserve.
• For the syrup, place the sugar and water in a pot. Cook until it reaches the point of soft syrup and then reserve
• For the assembly, place a layer of sponge cake in a mold, then moisten with the syrup, then cover with soursop cream and repeat the operation with several layers, the last layer being soursop cream and it can be decorated with meringue or whipped cream.
• Take it to the fridge and let it rest for several hours. Keep it refrigerated and serve it cold.
• 1 can of condensed milk
• 1 can of evaporated milk
• 6 eggs
• 2 cups of sugar
• 3 cups of soursop pulp
• Blend the condensed milk, evaporated milk, eggs, and soursop with a mixer.
• Caramelize 2 cups of sugar and place that caramel in the bottom of a container.
• Pour over the caramel mixture with the soursop from the first step.
• Then it is baked for 30 minutes at about 200 degrees Celsius in a water bath.
• As with cakes, to know if the flan is ready, test the consistency of the flan with a knife, if it comes out clean you can take it out of the oven.
• People in countries in Africa and other tropical areas have used Graviola to treat infections, rheumatism, arthritis, and even depression.
• At the First International Congress of Agriculture and the Food Industry of the Tropics and Subtropics in 1964, scientists from Nestlé Products’ research laboratories in Switzerland presented an evaluation of tropical fruits, highlighting soursop among the three most promising for the European market, due to their aromatic qualities and their aptitude for transformation into preserved pulp, nectar, and jam.
• According to a newspaper article, when the famous Chilean poet Pablo Neruda visited Cuba for the first time in 1942, he tasted a glass of soursop champola and this smoothie was so delicious that in his chronicle “Memories of Havana”, he made mention of this event.
• According to history, the Spanish conquerors found large soursop plantations in Central America and it was they who were in charge of spreading it around the world. Hence, soursop has different names.
• Advertisements circulate online claiming that soursop tea cures cancer, but the reality is that there have been no conclusive studies to show that it is effective against any type of cancer in humans. So while scientists agree, you can ask your doctor if you want to try it as a treatment.
Soursop leaves are a powerful anticancer that helps altered cells die naturally, preventing their appearance and spread. All guanabana has these properties, but its leaves are the ones that offer the most powerful effects.
Although some detractors claim that there is no feasible evidence about this property, there are many more who support its consumption, finding a large number of real testimonies from people who included this tea as part of their treatments with positive effects about the decrease or total disappearance cancer.
However, what the detractors affirm is not entirely true, since several studies have been done, since 1976 where it has been shown that soursop, mainly its leaves and stems, have anti-cancer properties.
The leaves are rich in anonaceous acetogenins, which helps fight various types of cancer such as prostate, pancreas, colon, and lung, effectively.
The consumption of soursop leaf tea is not recommended in cases of:
• People with epilepsy.
• Parkinson’s patients.
• Caution should be exercised about its consumption during pregnancy and lactation.
• People with mumps or canker sores in the mouth, as the acidity of the leaves can cause significant discomfort, even pain.
• Cases of hypotension, as this tea helps lower blood pressure as part of its properties.
• In cases of hypertension under medication to control it, you should consult with the treating physician to know what effects and interactions the soursop leaf tea may have with it.
Its consumption should be moderate, since anonaceous acetogenins, the same substance that helps fight cancer cells, consumed in large quantities can lead to liver and kidney damage.
It can be consumed as a tea, which is the most common way of ingesting it, but currently, several capsules containing soursop leaves are also available to facilitate its consumption.
• 1 liter of fresh and drinkable water.
• Approximately 15 soursop leaves that are previously cleaned. To do this, you just have to run them through running water for a few seconds.
Place the liter of drinking water in a pot and add the soursop leaves (they can be fresh or dried).
Place them on the fire until they boil for about 30 minutes.
The water must be reduced by half to obtain a fairly concentrated tea and thus take advantage of all the properties of this fruit.
Another way to prepare it is to place the leaves in the water and let them rest overnight, without boiling.
It is recommended to consume the tea 3 times a day without having consumed food 30 minutes before or after it.
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