HEALTH / NURITIONAL BENEFITS OF ROSELLE (ZOBO) PLANT

INTRODUCTION

Medicinal plants are stockroom of phytochemical constituents used for the treatment of various ailments from the ancient era. As the world evolves day by day, the need to understand the chemistry of life forms and how they affect the traditional natural substance have become the focus of the day.The search for new therapeutic remedies from natural sources is an ongoing process. Roselle (Hibiscus sabdariffa) is a popular West African plant taken for its unique flavor. It gets its traditional Nigerian name Zobo from the typical Hausa dialect in Nigeria, Zoborodoa (Aliyu, L. 2000). It is gotten from the Roselle Plant.

Furthermore, the alarming rate of the growth and development of this life forms as well as diseases and illnesses has made it necessary for experiments to be carried out. This seminar work shows the traditional African Roselle (Zobo) plant (Hibiscus sabdariffa), its possible nutritional benefits as well as its nutritional contents.

OVER VIEW OF ROSELLE (ZOBO) PLANT

Roselle (Hibiscus sabdariffa) is a species of Hibiscus probably native to West Africa, used for the production of bast fibre and as an infusion. It is an annual or perennial herb or woody-based subshrub, growing to 2-2.5m (7-8ft)    tall. The leaves are deeply three- to five-lobed, 8-15cm (3-6 in) long, arranged alternately on the stems. The flowers are 8-10cm (3-4in ) in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout fleshy calyx at the base, 1-2cm (0.39-0.79 in) wide, enlarging to 3-3.5 cm (1.2-1.4 in), fleshy and bright red as the fruit matures. They take about six months to mature.

1.2       USES

The plant is primarily cultivated for the production of bast fibre from the stem. The fibre may be used as a substitute for jute in making burlap. Hibiscus, specifically roselle, has been used in folk medicine as a diuretic and mild laxative.

The red calyces of the plant are increasingly exported to the United States and Europe, particularly Germany, where they are used as food colourings. It can be found in markets (as flowers or syrup) in places, such as France, Thailand, Tanzania Nigeria etc (Peter, K.V. 2007) The green leaves are used like a spicy version of spinach. They give flavour to the fish and rice dishes (Peter, K.V. 2007) In Burma their green leaves are the main ingredient in chin baung kyaw curry. Brazilians attribute stomachic, emollient, and resolutive properties to the bitter roots.

Zobo Drink, one of the many nutritional drinks produced from the Roselle plant, is found in West Africa. Although several recipes for zobo drink preparation exist, the beverage is generally produced by steaming flower petals of the plant in hot water, additional flavorings and ginger are sometimes added to improve taste and nutritional content. There is widespread consumption of Zobo across Nigeria especially during festivities owing to perceived nutritional benefits. A study published in The American Journal of food technology noted the three varieties of Habiscus Sandarifa used in producing Zobo each had their own specific nutritional value.

NURITIONAL BENEFITS OF ROSELLE (ZOBO) PLANT

 A study published in The American Journal of food technology noted the three varieties of Habiscus Sandarifa used in producing Zobo each had their own specific nutritional value. The Health benefits of Zobo consumption are;

  ·    Zobo and Hypertension (Anti-Hypertensive Property)

Zobo exert its anti-hypertensive effect as a result of its ability to reduce blood cholesterol level. This it does by reducing the amount of plaque which accumulate and narrow blood vessels leading to higher blood pressure and atherosclerosis. Its consumption leads to the reduction in blood pressure of around 7.5/3.5 units (systolic/diastolic) (Serban, C. et al, 2015).

Experiments in animals have shown aqueous and methanol extracts of the plant calyces have hypertensive actions (Odigle, P. et al. 2003). Suggested mechanisms of action include inhibition of angiotensin I converting enzyme, partial cholinergic and/or histaminic mechanisms, (Ali, B.H. 2005) vasodilation, (Ajay, M. et al. 2007) and natriuric effects (Mojiminiyi, F.B. et al. 2007). A number of small clinical trials evaluated the effect of aqueous calyx extracts on blood pressure.

A dose-dependent decrease in systolic and diastolic blood pressure has been demonstrated for aqueous preparations of the hibiscus calyx comparable in effect to that of captopril and lisinopril. A natriuric effect was also observed in these studies (Harrere-Arellano, A et al. 2007). In an earlier trial, patients with essential, but untreated, hypertension demonstrated a decrease in blood pressure with sour tea therapy. Their hypertensive state returned on cessation of therapy (Haji, F.M et al. 1999).

·         Zobo and Cancer (Anti-cancer Properties)

Zobo is a very rich source of vitamin C a powerful anti-oxidant which plays a significant role in the growth and repair of all body tissues (Pau, L.T et al. 2002). It also plays a critical role in the absorption of iron, wound healing and immune system. According to a study published in the international journals of biomedical science, zobo has a rich content of anthocyannins which has several therapeutic properties such as, hepatoprotective and anti-inflammatory, anti-cancer and chemoprotective properties. Studies in rats have evaluated effects against liver, oral, colon, bladder, and stomach cancers. In vitro experiments have shown apoptotic activity against human leukemia (Ali, B.H. et al, 2005).

•  Zobo and Diabetes

Zobo can be very helpful in the management of diabetes especially in Africa where the leaves are in abundant supply. A comprehensive study conducted in the Department of Biochemistry of the Ahamadu Bello University and published in The African Journal of Pharmacognosy and Phytotherapy on the beneficial effects of extracts of Zobo leaves (Hibiscus sabdariffa) in diabetic rats reported that, zobo extract significantly reduce the level of thiobarbituric acid reactive substance (TBARS) and effected a considerable increase in the level of packed cell volume (PCV) when compared with diabetic control group (Public Health, 2018).

• Zobo and Kidney (Kidney Protecting Properties)

The accumulation of the uric acid and oxalic acid in the kidney can lead to the formation of kidneys stones and its attendant health implications. A phytochemical, pharmacological and toxicological analysis of the plant showed that the consumption of zobo results in a significant decrease in the concentrations of creatinine, uric acid, citrate, tartrate, calcium, sodium, potassium and phosphate in the urine and improved kidney function (Public Health, 2018).

Studies in rats suggest a uricosuric effect of the calyx extract (Ali, B.H. 2005). Conflicting clinical data exist regarding the effect of hibiscus extracts on the excretion of uric acid (Prasongwatana, V et al. 2008). The study parameters vary with respect to dose, preparation used, and study population, making conclusions difficult. Increased urinary sodium excretion has been demonstrated in trials evaluating hypotensive effects of hibiscus extracts.

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•      Zobo and Weight gain

There is no conclusive evidence to show the usefulness of zobo drink in any program geared towards losing and gaining weight. A research published in the International Journal of Biomedical Science actually reported that the drink can be useful in regaining loss weight. It is important to note that the quantity of sugar or other sweetening agents added to the drink can promote weight gain.

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•        Zobo and blood formation

This is one question that many have been asking, Zobo has been scientifically proven to help in the fight against anemia. It has been shown to increase blood packed cell volume or (PCV) which refers to the volume occupied by the red cells when a sample of anti-coagulated blood is centrifuged. PCV is very useful in the in the detection of the presence or absence of anemia or polycythemia. It is also used in the estimation of mean cell volume and mean corpuscular hemoglobin concentration. A study published in The African Journal of Biochemistry reported that, zobo extract led to increases in blood glutathione (GSH), red blood cell counts (RBC), white blood cell counts (WBC), packed cell volume (PCV) and hemoglobin (Hb) and concluded that H. sabdariffa or Zobo protects the blood against 2, 4-DNPH lipoperoxidative and hemolytic effects. A similar study conducted by Department of Biochemistry of the Ahamadu Bello University and published in The African Journal of Pharmacognosy and Phytotherapy reported that, zobo extract can significantly effect a considerable increase in the level of blood packed cell volume (PCV).

• Zobo and Cholesterol level

In vitro experiments attribute lipid-lowering action to inhibition of low-density lipoprotein (LDL) oxidation (Ali, B.H. 2005). Studies in hyperlipidemic mice, rats, and rabbits have evaluated the effects of dried calyx extracts on the lipid profile. Although not consistently, the experiments largely demonstrate decreases in serum cholesterol, triglycerides, and LDL, with no effect on high-density lipoprotein (HDL) (Alarcon-Aguilar, F.J et al. 2007).

Additional effects observed include a hypoglycemic effect (Farombi, EO and Ige, OO. 2007) and antiatherosclerotic (histological) action (Chen, C.C et al. 2003).

SIDE EFFECTS OF ROSELLE (ZOBO) PLANT

·         Zobo and Babies / Pregnant women

Several studies have shown that the consumption of zobo during pregnancy or lactation is controversial. A study published in The African journal of alternative and complementary medicine concluded that the consumption of zobo drink during pregnancy increases the possibility of giving birth to babies with low birth weight (LBW). Possibly through the gluconeogenic activities of the elevated serum glutamate pyruvate transaminase (SGPT). This is one of the major controversies of zobo consumption during pregnancy and lactation.

  

·         Zobo and Breast Feeding

Results from a study which evaluated the effect of zobo drink during breast feeding or lactation showed that, consumption of zobo during lactation decreased maternal food and fluid intake, delays the onset of puberty in the female offspring and increased postnatal weight gain.

OTHER EFFECTS OF ROSELLE (ZOBO) PLANT

Aqueous hibiscus extracts have shown inhibitory effects on the contractility of various muscle tissues, including uterine (Fouda, A.M et al. 2007). In other experiments, extracts have demonstrated a mild cathartic activity in rats (Haruna, A.K. 1997) in the absence of increased peristalsis, as well as stimulatory effects in frogs' abdominal/rectal tissues (Ali, B.H. 2005).

Roselle tea extract exhibited high inhibition against porcine pancreatic alpha-amylase. Proposed uses for this inhibition include decreased glucose absorption and inhibition of HIV replication (Hansawasdi, C et al. 2000). Protective effects of the plant extracts on induced testicular and hepatic toxicity have been demonstrated in animals and are attributed to antioxidant action (Amin, A and Hamza, AA. 2006).

BACTERIOLOGICAL CONTERMINATION OF ROSELLE (ZOBO) DRINK

There is increase in the demand for zobo drinks due to its low prices, nutritional and medicinal properties (Oboh, G. and Elusiyan, C.A. 2004). The greatest limitations for large-scale production of zobo drinks is the rapid deterioration of the drink. Its shell-life is approximately twenty-four hours following production if not refrigerated (Osueke, J.C and Ehirim, F.N. 2004. Microorganisms associated with the dried calyx and the processing for the production of zobo drinks and other factors may contribute to its spoilage.

Apart from the fact that most chemical preservatives may have adverse effect on humans, they are expensive and usually not affordable by the local people that produce this zobo drink. The total viable counts was 2.79 log10 cfu mL-1 and total coliforms was 2.62 log10 cfu mL-1.

Bacteria isolated from zobo drink samples included Staphylococcus aureus, Bacillus subtilis, Lactobacillus sp. Escherichia coli, Pseudomonas aeruginosa, Enterobacter aerogenes, Klebsiella sp. The isolates in decreasing order of occurrence were Staphylococcus aureus (45%), Escherichia coli (40%), Lactobacillus sp. (37%), Enterobacter aerogenes (32%), Pseudomonas aeruginosa (30%), Klebsiella sp. (26%) and Bacillus subtilis (23%) (Amusa, O.A et al, 2005).

The total coliforms and total viable counts generally decreased in values following treatment of zobo drink samples with lime juice. Lime juice can be used to prolong the shelf-life of zobo drinks. There is the need for alternative source of preservation that is natural, cheap or affordable and readily available and safe.

The occurrence of the different types of bacteria in zobo drinks is of public health importance. The result obtained indicated that isolation of Staphylococcus aureus from zobo drinks occurred frequently followed by Escherichia coli and other bacteria. The presence of these bacteria indicated possible contamination of the drink. Staphylococcus aureus in zobo drink could possibly be through the processing methods which usually involved the use of hands since the organism is a common flora of the skin. The organism is responsible for staphylococcal food poisoning (Hobbs, B.C and Robert, D. 1993) Generally Escherichia coli is an indicator of water pollution and therefore, the presence of the organism in zobo drink is probably related to the sources or quality of water used for processing. In addition Escherichia coli isolated from water may have some health implications (Nwachukwu, E. and Otokunefor, T.V. 2002).

Moreover additives which were incorporated into the zobo drinks after extraction may be source of contamination. Furthermore, packaging materials which probably were not properly sterilized as well as containers and soil particles or the environment can serve as a source of additional microbial contamination of the zobo drinks (Frazier, W.C and Westhoff, D.C. 1995).

TREATMENT OF ROSELLE (ZOBO) DRINK WITH LIME JUICE

Studies reveals a steady decrease in the number of bacteria in zobo drink samples following treatment with lime juice. The effect of lime juice concentrations on the bacterial quality of zobo drinks prolongs the shell-life of zobo drinks. Since the zobo drinks deteriorate rapidly, may be due to microbial activities, especially when not refrigerated, the major problem is therefore how to preserve the drink. The presence of these bacteria in zobo drinks is therefore no longer in doubt but studies must be pursued towards reducing the bacterial load. This may be explained by the microbial quality of ingredients used and personal hygiene.

Zobo Drink Served With Lime.

The treatment of the zobo drink samples with different concentrations of lime juice suggest that the bacterial load of the drink reduces considerably thereby prolonging the shelf-life of the drink. The possible explanation for the reduction of the bacterial load in zobo drinks following addition of lime juice is the acidic nature of the lime juice. According to Jay, J.M. (1996) the excellent keeping quality of fruits and soft drinks is due to low pH. This is because low pH tend to inhibit bacterial growth.

Therefore the addition of lime juice should be encouraged since this study has reviewed that lime juice can inhibit bacterial growth in zobo drinks (Nwachukwu, E. et al. 2007). Moreover lime fruits are not hazardous and hence safe for human consumption. Fasoyiro, S.B et al. (2005) determined the effect of three storage conditions and reported that the microbial load of samples at ambient and refrigeration increased with time. How ever since few organisms such as fungi can survive acidic medium further studies should be carried out to test the effect of lime juice on fungi. There is also the need to investigate other natural preservatives especially of plant origin on the microbial quality of drinks.

The result of the effect of lime on quality of zobo drinks is a finding that will be useful. Since zobo drinks is easy to produce at home, packaged in polyethylene containers and sold as source of income for most families, lime juice as preservative is recommended so as to prolong the shelf life.

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HEALTH BENEFITS OF AVOCADO AND SIDE EFFECT

INTRODUCTION

Avocado is an energetic fruit with high nutritional value and is considered a major tropical fruit, since it is rich in protein and contains fat soluble vitamins lacking in other fruits, including Vitamins A and B, and median levels of vitamins D and E. It contains different oil levels in the pulp, thus it is widely used in pharmaceutical and cosmetic industries, and for obtaining commercial oils similar to olive oil, because of their similar fatty acid composition. In addition, this fruit has been recognized for its health benefits, especially due to the compounds present in the lipid fraction, such as omega fatty acids, phytosterols, tocopherols, and squalene.

AVOCADO PLANT

Avocado or Persea americana is a commercially valuable and popular fruit that is cultivated in the tropical and Mediterranean regions of the world. Recently, it has gained even more popularity among people, due to the numerous scientific researches that have proven some of the beneficial effects of this wonderful fruit on human health. These benefits include lowering blood cholesterol level, aiding digestion, managing diabetes, improving circulation, strengthening the nervous system, improving kidney health, and fighting arthritis.

LOCAL NAMES

Amharic (avocado); Burmese (kyese, htaw bat); Creole (zaboka); English (butter fruit, avocado, avocado-pear, alligator pear); Filipino (avocado); French (avocat, avocatier, zaboka, zabelbok); German (Alligatorbirne, Avocadobirne); Indonesian (avokad, adpukat); Khmer (avôkaa); Malay (apukado, avokado); Mandinka (avacado); Pidgin English (bata); Spanish (pagua, aguacate); Swahili (mparachichi, mpea, mwembe mafuta); Thai (awokado); Trade name (medang); Vietnamese (bo, lê dâù).

USES

·        Generally, avocados are served raw, although some particular varieties can be cooked for a short period of time without becoming bitter.

·        Also, avocados can be used as ingredients in different kinds of dishes, both savory and sweet.

·        Most vegetarians use avocado as a substitute for meat in their cuisines, due to its high fat content.

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PROPERTIES OF AVOCADO

·        Fats – Avocado is one of the richest fruit in fats, up to 14% or more of its total content, depending on the variety. The fats in avocado are mainly unsaturated and of high biological value. And as the case with all plant-based foods, avocado contains no cholesterol.

The fats present in avocado can be classifies into:

1.      Phospholipids – these types of fats are those that contain phosphorus in their molecule. They benefit the body by performing vital functions in the nervous system.

2.      Glycerides – These are synthesized by the combination of one or more fatty acid molecules with glycerine molecule. When glycerine combine with one, two or three fatty acid molecule, the resultant mixture is referred to as monoglycerides, diglycerides, and triglycerides respectively. The most common fatty acid present is the Oleic acid, and the most common glyceride formed are triglycerides.

3.      Free fatty acids – These are the fatty acids present in avocado which are not in union with glycerine. They are said to be partly responsible for the typical aroma of the fruit.

4.      Water – Avocado is among the fruits with the lowest proportion of water. Only fruits like banana and olives can rival avocado when it comes to reduced water content. This shows that avocado is a highly concentrated fruit in terms of nutrients.

5.      Proteins – It is amazing that avocado is also among the richest fresh fruit in proteins. Their proteins contain all the essential amino acids, though not balanced. For the best of their proteins, it is advisable to combine them with vegetables during consumption.

6.      Vitamins – Avocado is the richest fresh fruit source of vitamin E, providing as much as 2.07 mg per 100 g serving of raw avocado. This important vitamin acts as a powerful antioxidant, and may help in preventing cancer. It also protects against cellular aging, and enhance reproductive functions. Another vitamin present in avocado in rich amounts is vitamin B6. Avocado, together with banana are the richest fresh fruit source for this vitamin. Other vitamins contained in reasonable quantities include the B group vitamins, vitamin C, and vitamin K.

7.      Minerals – Iron and potassium stand out among the minerals present in avocado. Others include magnesium, manganese, zinc and phosphorus. Interestingly, this wonderful fruit lacks sodium.

·        Fiber – Avocado contains fiber in about 6% or more of its total content, depending on the variety. Amazingly again, avocado is the richest of any fresh fruit in fiber, but just after passion fruit.

HEALTH BENEFITS OF AVOCADO

They are packed with nutrients and are therefore considered as one of the best foods you can eat.  Avocados are most beneficial when eaten raw. Many of the well-researched and important health benefits of avocados are as follows:

·         Anemia

The consumption of avocado may be beneficial for those suffering from iron-deficiency anemia. It is a fact that the non-heme iron present in plants-based foods is absorbed with a higher difficulty into the body than the heme iron present in animal based foods. But in this case, it is different with avocados. Its iron content is conveniently assimilated into the body than most other plant-based food due to their vitamin C content, which helps facilitate the process

Moreover, avocados also contain significant amounts of vitamin B6, which is involved in the production of blood cells. According to the American School of Natural Health, eating at least 3 avocados per week for a minimum of 2 weeks may address your iron imbalance.

·        Aids in Digestion

It is believed that avocados are soothing for the intestine and therefore aid in digestion.  They contain soluble and insoluble fibers that help to keep the digestive system running smoothly. These types of fiber are very important for digestion because they bulk up stools and help ensure the smooth passage of food through the intestinal tract. Furthermore, they stimulate gastric and digestive juices so nutrients are absorbed in the most efficient and rapid way. Finally, they reduce the symptoms from conditions like constipation and diarrhea. All in all, the huge amount of fiber found in avocados (40% of daily requirement per serving) makes this a very important food for optimizing your digestive health.

·        Dental Care

Consumption of avocados also helps in preventing bad breath, which is primarily caused due to indigestion or an upset stomach. Halitosis can be eliminated by improving digestive health, and the antibacterial and antioxidant flavonoids found in avocados also kill the bacteria in your mouth that can result in bad breath. Avocados have also been connected with preventing oral cancers.

·        Skin and Hair Care

Avocados are packed with nutrients that are beneficial for maintaining healthy skin. It enriches skin that is dry, chapped or damaged. They are added to a variety of cosmetics due to their ability to nourish the skin with essential vitamins and make it glow. It is also used for nourishing dry and damaged hair. Many people use avocados to prepare skin and hair masks. Above all, avocado oil helps in treating plaque psoriasis.  Beta-carotene and lycopene are two organic compounds found in large quantities in avocados. Both of these have been connected to improving the health and tone of your skin and eliminating signs of premature aging.

·        Liver Care

Avocados are very good at reducing liver damage. It has certain organic compounds that help in improving liver health. Liver damage is normally caused due to Hepatitis C. Findings of a recent research study suggest that avocados may play a major role in toning up and protecting your liver from a wide variety of conditions.

·        Improves Vision

Avocados help keep your eyes healthy. They contain carotenoids such as lutein and zeaxanthin, which help to protect your eyes against cataracts, eye diseases related to age, and macular degeneration. These conditions are often caused by free radicals that accumulate in the tissues of the eyes. The antioxidant activity of these special carotenoids in avocados neutralizes the effects of those dangerous free radicals.

·        Promotes Healthy Heart

The health benefits of avocados include a healthier heart. Beta-sitosterol, which is found in avocados, helps maintain healthy cholesterol levels. Research studies suggest that the intake of avocado may enhance antiatherogenic properties of HDL cholesterol, which helps in protecting the heart from atherosclerosis, also known as arteriosclerotic vascular disease. The significant levels of potassium also make avocados a powerful fruit in the fight against hypertension. Potassium is a vasodilator, which relaxes the tension of blood vessels and arteries, thereby reducing the chances of clotting, heart attacks, and strokes.

·         Improves blood circulation

The hypolipidemic property of avocados in reducing blood cholesterol and triglycerides, coupled with its absence of sodium and high potassium content, makes them perfect for improving blood circulation and preventing circulatory disorders. Arteriosclerosis and hypertension are two of these disorders that can be easily prevented through the consumption of avocados.

Remember that cholesterol and sodium are probably the two most antagonistic substances to heart health, and both are absent in avocados. This makes them a wonderful addition to your heart-healthy diet.

·        Kidney Health

Diet plays a very important role in maintaining the balance of minerals and fluids in those who suffer from chronic kidney disorders. Potassium is one of the minerals that help in maintaining a normal heart rate. Avocados are a good source of potassium and their inclusion in your diet may provide other benefits as well. It is important to make sure that potassium levels are not too high as that can also be dangerous for the heart. Potassium is a key aspect of maintaining fluid balance through chemical channels for cells and organs. This balance of fluid is also vital for the functioning of the kidney, which handles the movement of fluid and toxins through the body.

·        Treats Arthritis

The anti-inflammatory properties of avocados are perhaps its most valuable attribute, and between the wide range of phytochemicals, flavonoids, carotenoids, phytosterols, fatty alcohols, and omega-3 fatty acids it contains, avocados are one of the best foods for reducing the inflammation in tissues, joints, and muscles. Arthritis affects tens of millions of people around the world, and by consuming a proper amount of avocados, studies have frequently shown the symptoms and associated pain of arthritis can be efficiently reduced.

·        Anti-cancer Properties

Health benefits of avocados include a lower risk of cancers, including breast cancer and prostate cancer. Avocado contains carotenoids and monounsaturated fat, both of which contribute to the significant reduction of cancer. Avocado also contains Glutathione, an antioxidant that protects the cells from cancer and the dangerous effects of free radicals. The list of antioxidant and anti-inflammatory compounds in avocados is impressive, and it is almost difficult to determine which one has the largest impact. Studies have been widely done on oral, skin, and prostate cancers and the results show that instead of metastasizing, the organic compounds in avocados cause cancerous cells to undergo apoptosis (automatic cell death). Research is still ongoing on the relationship between avocados and cancer.

·        Antioxidant Properties

Avocado contains both vitamin C and E, which help enhance antioxidant properties of the human body. Vitamin C recycles vitamin E and helps reduce the oxidation of LDL cholesterol. Avocado also contains antioxidants like epicatechin, violaxanthin, neochrome, and about a dozen others. Antioxidants neutralize the effects of free radicals, the dangerous byproducts of cellular metabolism. They are responsible for dozens of serious conditions in the body, including cancer, cardiovascular disease, vision problems, premature aging, cognitive disorders, and many more.

·        Healthy Skin

Avocados contain many vitamins and minerals that help in maintaining healthy skin.  Carotenoids found in avocados are associated with reducing UV-induced inflammation of the skin due to exposure to the sun. Oil made from avocado helps in protecting the skin against sunburn damage. The high levels of beta-carotene in avocados can be enzymatically split into provitamin A, which has long been connected to protecting the skin from a variety of conditions and the damaging effects of the sun.

·        Weight Management

Regular exercise, along with a healthy diet, is very important in weight management. Avocados are fruits that provide nutritional value to the body and support weight control. Findings of a recent study suggest a number of beneficial effects of avocado on weight management.

·        Anti-aging

Consuming avocados is also associated with healthy aging. It contains compounds such as xanthophyll, which has antioxidant properties. Research studies suggest that an intake of xanthophyll may decrease signs of the aging process on various parts of your body.

·        Nutrient Absorption

Avocados are best eaten along with other fruits and vegetables. This is due to the fact that nutrients present in fruits and vegetables get enhanced when eaten along with avocados. The absorption of carotenoid antioxidant molecules, which helps protect the body against free radical damage, increases three to five times when a salad is eaten along with avocado. Therefore, adding sliced avocado to a mixed salad is a good way to make a healthy meal even better. This makes avocado a great element as an appetizer since it prepares the digestive tract to function at its highest level during the meal to come.

SIDE EFFECTS OF AVOCADO

The side effects of consuming too much of avocado include:

• ·        Migraine
• ·        Nausea
• ·        Vomiting
• ·        Sensitivity to light
•    Care must be taken and consumption of avocado should be avoided if these symptoms are experienced.

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