Soursop (Graviola) Leaves 100 g, 50 g, 25 g

Soursop (Graviola) Leaves – 100 g ($20.99), 50 g ($12.99), 25 g ($8.99)

Benefits:
Nutrients and Compounds  Soursop, also known as graviola, is the fruit of Annona muricata, a type of tree native to tropical regions of the Americas (1). This prickly green fruit has a creamy texture and a strong flavor that is often compared to pineapple or strawberry.

Soursop is typically eaten raw by cutting the fruit in half and scooping out the flesh. Fruits range in size and can be quite large, so it may be best to divide it into a few portions. A typical serving of this fruit is low in calories yet high in several nutrients like fiber and vitamin C. A 3.5-ounce (100-g) serving of raw soursop contains (2):

• Calories: 66
• Protein: 1 gram
• Carbs: 16.8 grams
• Fiber: 3.3 grams
• Vitamin C: 34% of the RDI
• Potassium: 8% of the RDI
• Magnesium: 5% of the RDI
• Thiamine: 5% of the RDI

Soursop also contains a small amount of niacin, riboflavin, folate and iron. Many parts of the fruit are used medicinally, including the leaves, fruit and stems. It is also used in cooking and can even be applied to the skin. Research has also unearthed a variety of health benefits for soursop in recent years. Some test-tube and animal studies have even found that it may help with everything from alleviating inflammation to slowing cancer growth.

Soursop, a member of the custard apple family, comes from the Annona muricata broadleaf evergreen. This tropical fruit offers a wealth of nutrients that contribute to its various health benefits. Understanding its nutritional profile helps explain why soursop reduces inflammation, improves the immune system, and eases digestive symptoms.

A single cup of soursop pulp (225g) provides 148 calories, making it a relatively low- calorie fruit option. It contains 37.8g of carbohydrates, primarily from naturally occurring sugars. Notably, soursop is an excellent source of dietary fibre, offering more than 7 gramper serving. This amount represents about a quarter of the recommended daily intake, contributing to its low glycemic index and supporting digestive health.

Soursop is low in fat and contains less than one gram/serving. However, it’s not a significant source of protein, providing only 2.3 gram/cup. To meet daily protein requirements, dietitians generally advise incorporating other protein-rich foods such as salmon, lean meats, and legumes into the diet.

Soursop truly shines in its micronutrient content. It contains copious amounts of vitamin C, with one cup providing 46.4 mg. This amount goes a long way in meeting the USDA’s recommended daily intake of 90 mg, supporting a healthy immune system. Additionally, soursop offers 626 mg of potassium per cup, aiding blood pressure regulation and rapid workout recovery.

The fruit also contains other essential minerals and vitamins, including:

• B vitamins (B1, B2, B3)
• Folate
• Calcium
• Iron
• Magnesium
• Phosphorous
• Zinc
• Copper

Antioxidants  Many of the reported benefits of soursop are due to its high content of antioxidants. Antioxidants are compounds that help neutralize harmful compounds called free radicals, which can cause damage to cells. Some research shows that antioxidants could play a role in reducing the risk of several diseases, including heart disease, cancer and diabetes (3, 4, 5). One test-tube study looked at the antioxidant properties of soursop and found that it was able to effectively protect against damage caused by free radicals (6).

Another test-tube study measured the antioxidants in soursop and showed that it helped prevent damage to cells. It also contained several plant compounds that act as antioxidants, including luteolin, quercetin and tangeretin (7). More research is needed to determine how beneficial the antioxidants found in soursop may be to humans.

Cancer  Although most research is currently limited to test-tube studies, some studies have found that soursop could potentially help eliminate cancer cells. One test-tube study treated breast cancer cells with soursop extract. Interestingly enough, it was able to reduce tumor size, kill off cancer cells and enhance the activity of the immune system (8). Another test-tube study looked at the effects of soursop extract on leukemia cells, which was found to stop the growth and formation of cancer cells (9).

These test-tube studies looked at a strong dose of soursop extract. Further studies need to look at how eating the fruit may affect cancer in humans.

Bacteria  In addition to its antioxidant properties, some studies show that soursop may contain potent antibacterial properties as well. In one test-tube study, soursop with varying concentrations were used on different types of bacteria known to cause oral diseases. Soursop was able to effectively kill off multiple types of bacteria, including strains that cause gingivitis, tooth decay and yeast infections (10).

Another test-tube study showed that soursop extract worked against the bacteria responsible for cholera and Staphylococcus infections (11). Despite these promising results, it’s important to remember that these are test-tube studies using a highly concentrated extract. It’s far greater than the amount you would typically get through your diet.

Further studies are needed to evaluate this fruit’s potential antibacterial effects in humans.

Inflammation  Some animal studies have found that soursop and its components may be able to help fight inflammation.

Inflammation is a normal immune response to injury, but increasing evidence shows that chronic inflammation could contribute to disease (12). In one study, rats were treated with soursop extract, which was found to decrease swelling and alleviate inflammation (13). Another study had similar findings, showing that soursop extract reduced swelling in mice by up to 37% (14).

Though research is currently limited to animal studies, this may be especially beneficial in the treatment of inflammatory disorders like arthritis. In fact, in one animal study, soursop extract was found to decrease the levels of certain inflammatory markers involved in arthritis (15). However, more research is needed to evaluate the anti-inflammatory properties of this fruit.

Blood Sugar  Soursop has been shown to help regulate blood sugar levels in some animal studies. In one study, diabetic rats were injected with soursop extract for two weeks. Those who received the extract had blood sugar levels that were five times lower than the untreated group (16). Another study showed that administering soursop extract to diabetic rats reduced blood sugar levels by up to 75% (17).

However, these animal studies use a concentrated amount of soursop extract that exceeds what you might get through your diet. Although more research on humans is needed, these findings suggest that soursop could be beneficial for those with diabetes when paired with a healthy diet and active lifestyle.

Botanical Name: Annona muricata
English: Soursop
Also, known as: Sirsak, Graviola, Guanabana, Lakshaman Phala, Guanba, Catoche, Soursop Leaves, Guanabana Leaves, Annona Muricata Leaves, Custard Apple Leaves species, Pawpaw Leaves, North American pawpaw tree, Brazilian Paw Paw, Corossol Leaves, Mullatha Leaves, Guyabano Leaves, Sauersack Leaves
Origin: Indonesia
Harvested: Cultivated
Parts Used: Leaves

General Information:
Annona muricata is a species of the genus Annona of the custard apple tree family, Annonaceae, which has edible fruit. The fruit is usually called soursop due to its slightly acidic taste when ripe. Annona muricata is native to the Caribbean, India and Central America but is now widely cultivated.
Annona muricata is a small, upright, evergreen tree that can grow to about 30 feet (9.1 m) tall.
Its young branches are hairy. Leaves are oblong to oval, 8 centimetres (3.1 in) to 16 centimetres (6.3 in) long and 3 centimetres (1.2 in) to 7 centimetres (2.8 in) wide. They are a glossy dark green with no hairs above, and paler and minutely hairy to no hairs below. The leaf stalks are 4 millimetres (0.16 in) to 13 millimetres (0.51 in) long and without hairs.

Flower stalks (peduncles) are 2 millimetres (0.079 in) to 5 millimetres (0.20 in) long and woody. They appear opposite from the leaves or as an extra from near the leaf stalk, each with one or two flowers, occasionally a third. Stalks for the individual flowers (pedicels) are stout and woody, minutely hairy to hairless and 15 millimetres (0.59 in) to 20 millimetres (0.79 in) with small bractlets nearer to the base which are densely hairy.

The petals are thick and yellowish. Outer petals meet at the edges without overlapping and are broadly ovate, 2.8 centimetres (1.1 in) to 3.3 centimetres (1.3 in) by 2.1 centimetres (0.83 in) to 2.5 centimetres (0.98 in), tapering to a point with a heart shaped base. They are evenly thick, and are covered with long, slender, soft hairs externally and matted finely with soft hairs within. Inner petals are oval shaped and overlap. They measure roughly 2.5 centimetres (0.98 in) to 2.8 centimetres (1.1 in) by 2 centimetres (0.79 in) and are sharply angled and tapering at the base. Margins are comparatively thin, with fine matted soft hairs on both sides. The receptacle is conical and hairy. The stamens are 4.5 millimetres (0.18 in) long and narrowly wedge-shaped. The connective-tip terminate abruptly, and anther hollows are unequal. Sepals are quite thick and do not overlap. Carpels are linear and basally growing from one base. The ovaries are covered with dense reddish-brown hairs, 1-ovuled, style short and stigma truncate.[9] Its pollen is shed as permanent tetrads.

 

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also we make these ideas and recommendations so that consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.

For the full health benefit, it is best to consume (or use in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracts draw out the most prominent beneficial compound (or sometimes a few) and may concentrate them. What is not extracted is thrown away, since it is depleted by the extraction. These solids are ‘leftovers’ of the extraction process and essentially treated as worthless. However, these are still beneficial in ways scientists have not recognized yet and can be helpful in ways not yet understood. Concentration of beneficial compounds is quite important in some cases to increase the health effect of the compound and/or be a good alternative to consuming unrealistically large amounts of the herb for the desired benefit.

Extracting (tea, tinctures, oils, some capsules, powders, tablets, etc.) is very common and often more convenient for the user, which is often their main appealing feature. However, it also can lead to create problems, like liver and other issues, that as far as we know by the current state of research don’t occur in the natural herb form.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. So you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.