benefits and dadvantages of achachairú The achachairú (also known as achacha) is a tree native to Bolivia and. It belongs to the genus Garcinia, whose most famous relative is the mangosteen (Garcinia mangostana L.).
The fruits have an average mass of 30 g and are oblong globose, similar to a medlar, with transverse and longitudinal diameters of 35.8 mm and 45.2 mm, respectively.
The peduncular base of the fruit is narrow and the calycinal is wider. They are orange-yellow in color, with thick skin (3.53 mm), smooth, firm and resistant; internally the bark is cream-straw in color.
The pulp, which does not adhere to the skin, is white, juicy and mucilaginous in texture, representing 1/3 of the average fruit mass, and after removal of the fruits it oxidizes rapidly.
The flavor, somewhat reminiscent of araçá, is very pleasant and sweet, with Brix 15 and an acidity pH close to 4.0. The unequal seeds, 1-3 per fruit, are whitish, elongated (2.6 x 1.2 cm) and large.
Usually there is only one seed per fruit, with a mass of 4.29 g, the rest are wedges. Germination tests indicated that the seeds begin radicle emission after 30 days under a BOD In Northeast Brazil, the fruits ripen from February to April, which are very resistant to transport and are well preserved in a common refrigerator.
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Achachairu what is it for
What is Achachairu for? The achachairú family (Clusiaceae) is made up of thirty-one genera and sixty-two species. They are species of great importance for the pharmaceutical industry, since some chemical substances such as biflavanoids and benzophenones are extracted from the fruits and leaves.
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Achachairu medicinal properties
Chemicals isolated from fruits or leaves have immunotoxic and anti-inflammatory activities and anticancer antioxidant potential.
In folk medicine, the fruits and leaves are used as healing, digestive, and laxative agents and in treatments for rheumatism, gastric ulcer, and inflammation.
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Achachairu benefits
Regulation of blood sugar The achachairú presents properties that help regulate blood sugar level.
Avoid birth defects It is recommended that pregnant women consume good amounts of achacha, especially during the early months of pregnancy. This is a rich source of folic acid, which is a B vitamin that can help prevent birth defects in babies. Prevents neural tube defects that involve the failure of the brain and spinal cord to develop properly.
slows down aging Achacha is rich in vitamin C which can help slow down the aging process of the skin. This is a powerful antioxidant that can help your skin stay protected from the side effects of free radicals. In addition, vitamin C is necessary for the creation of collagenwhich is a substance that makes the skin firmer and less prone to sagging and wrinkles.
Promote regular movement of the intestines. Achachairú is packed with dietary fiber, which is a type of indigestible carbohydrate that offers many health benefits. One of these health benefits is regular bowel movements. Fiber can help keep constipation at bay. Regular intake of achacha and other high-fiber foods can help you reduce the risk of hemorrhoids and colorectal cancer. Let’s see, next, the disadvantages of the achachairú.
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Disadvantages of achachairu
People suffering from diabetes and taking medication should first consult their doctor before consuming this fruit, as it could interact with diabetes drugs.
Its consumption is not recommended when suffering from diarrhea or in people with irritable bowel syndrome, since being rich in fibers could cause problems.
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Recommendations for its conservation
The Achacha fruit does not ripen further once it is harvested (that is, once it is harvested from the tree). They will keep for weeks without refrigeration, especially when stored at their ideal temperature of 13-15ºC. For best results, avoid refrigeration for long periods of time and store in the coolest part of your home.
They can also freeze in their skins for a long period. Take Achacha from the freezer, run under a cold tap, run a knife around the skin both ways. After removing the skin, remove the white fleshy part. It is easy to remove the pulp from frozen fruit. This pulp can be used for sorbet and ice cream. For salads use only fresh fruit.
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