Nutritional and Healthy Benefits of Fruits

Abobatta, Waleed Fouad

doi:10.26717/bjstr.2021.40.006412

Cited by 4 publications

(4 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fruits represent a vital source of phytochemicals, dietary fiber, protein, carbohydrates, vitamins, carotenoids, flavonoids, and other components (Kazi et al, 2015). Therefore, daily consumption of fruits, nuts, dried fruits, and fruit juice provide important components for body health (Abobatta, 2021). Dreher (2018) documented that, health benefits of fruits include: protection against colonic gastrointestinal health; promote long-term weight management; reduce risk of cardio vascular diseases (CVD), type II diabetes and metabolic syndrome; defend against colorectal and lung cancers; improve odds of successful aging; reduce the severity of asthma and chronic obstructive pulmonary disease; enhance psychological well-being; lower the risk of depression; enhance bone mineral density in children and adults; and help to attenuate autism spectrum disorder severity (Smith et al, 2022).…”

Section: Fruits --Definition Nutritive and Therapeutic Benefitsmentioning

confidence: 99%

Pesticide Residues in Fruits: Health Risks and Safety Measures

Jawale¹

2023

Intern. J. Zool. Invest.

View full text Add to dashboard Cite

Fruits are an important part of our daily diet. They are naturally good and contain vitamins and minerals that can help to keep us healthy and also help to protect against some diseases. Fruit constituents such as vitamin A (beta-carotene), vitamin C, vitamin E, Magnesium, Zinc, Phosphorous, and Folic acid may reduce the risk of many diseases (type 2 diabetes, stroke, cardiovascular disease, cancer of bowel, stomach and throat, and high blood pressure/hypertension). Fruits also reduce blood levels of homocysteine, a substance that may be a risk factor for coronary heart disease. In recent times, to increase the yield from fruit crops and for protection from many pests, chemical pesticides are applied on the larger scale. Due to this excessive use of pesticides, many of the pesticides contaminate the natural environment and via the contamination of the soil, some of the pesticide residues enter fruits also. Though, it was said that modern formulations of pesticides are safe, many scientific reports have demonstrated that pesticide residues from the food can produce long-term negative effects on the health of fauna, humans and the environment. Present study mainly focuses on the fruits (definition, nutritive and therapeutic benefits); pesticides (definition, types, benefits and adverse effects); and pesticide residues. This review also focus on the pesticide residues recorded in commonly consumed fruits, health effects of pesticide residues, and safety measures for pesticide residues in fruits. Daily practice of safety measures include preference to organic fruits, washing of fruits with water, and eating of processed fruits. At the agricultural level, rational use of pesticides, use of bio-pesticides or natural pesticides such as neem extract, will lower the pesticide residues in fruits.

show abstract

Section: Fruits --Definition Nutritive and Therapeutic Benefitsmentioning

confidence: 99%

Pesticide Residues in Fruits: Health Risks and Safety Measures

Jawale¹

2023

Intern. J. Zool. Invest.

View full text Add to dashboard Cite

show abstract

“…Phytochemicals, vitamins, minerals, and fibers are a few of the bioactive elements found in a wide variety of fruits and other plant-based meals (Abobatta, 2021). The majority of fruits constitute an excellent dietary source of the B-complex vitamins, as well as vitamins A, C, E, and K (Kandasamy & Shanmugapriya, 2015).…”

Section: Vitamin Analyses Of the Flesh Of Artocarpus Odoratissimusmentioning

confidence: 99%

Compositional Characteristics and Nutritional Quality of Indigenous Fruit of Artocarpus odoratissimus Blanco

Ismail,

Ramaiya,

Zakaria

2023

MAB

View full text Add to dashboard Cite

Artocarpus odoratissimus, locally known as terap, is native to Borneo and holds great potential for providing nutrition and income to rural communities. The fruit's flesh is consumed raw, while the seeds are typically steamed and used in local dishes. The by-products, such as the pedicel and peel, often go to waste. This indigenous species has yet to be fully explored for its nutritional and phytochemical properties. Hence, the present study aims to evaluate the nutritional compositions and phytochemical properties of A. odoratissimus fruit. The nutritional and phytochemical properties of A. odoratissimus vary across its parts. The edible flesh and seeds exhibited higher carbohydrate content at 12.16±1.01% and 9.96±0.76%, respectively. Seeds possessed significantly higher crude protein (21.89±0.54%) and fat (18.23±0.20%). In contrast, the non-edible parts of the peel (5.57±0.11%) and pedicel (5.79±0.41%) exhibit considerably greater ash content than their edible counterparts in the flesh (3.87±0.42%) and seeds (0.62±0.29%). Potassium (905.61±18.89 to 2001.51±13.00 mg 100 g-1) was the most abundant in A. odoratissimus fruits, followed by calcium (578.30±7.00 to 1300.97±23.51 mg 100 g-1). The flesh is primarily composed of non-reducing sugars, including fructose (26.70±0.70 g 100 g-1) and glucose (25.38±0.45 g 100 g-1), with a notable amount of vitamin B1 (11.07±0.31 mg 100 g-1). The seed oil contains essential fatty acids, with a significant proportion of unsaturated fatty acids (57.10%), mainly nervonic acid (45.32%). The pedicel, often considered a by-product, exhibits relatively high levels of phytochemical properties in comparison to the edible portions. The current findings support the ethnobotanical uses of A. odoratissimus by local communities, underscoring its growing importance in the nutraceutical and pharmaceutical industries.

show abstract

“…Known for their high lipid and carbohydrate content, nuts are considered an excellent source of energy for the body. They also contain vitamins, minerals and dietary fiber (Abobatta, 2021). All fruits are unique in their nutritional value.…”

Section: Introductionmentioning

confidence: 99%

Formulation and Physiochemical Evaluation of Juice Blends Produced from Orange, Tigernut and Carrot

HENRY,

ECHERE

2023

Preprint

View full text Add to dashboard Cite

The study was conducted to prepare juice blend by using Orange, Carrot and Tiger-nut juices. Fully mature raw Orange, Tiger-nut and Carrot were processed into juice forms and combined in different ratios which were analyzed for their composition and Consumer’s acceptability. The analysis showed that the juice with higher Orange juice content had higher levels of acidity. This implies that they would last longer as they are not susceptible to spoilage by most organisms. The Juice with higher orange juice content was also found to be very rich in Vitamin C, due to inherent high amount of Vitamin C in raw Orange Fruit. However, it scored lowest in terms of general acceptability because the raw fruit was purchased separately and there’s a likelihood some of the Orange used in the Juice preparation were sour. This led to a sour taste in this Juice blend. The Juice blend that contained equal proportions of all three juices was the most acceptable to the consumers in terms of color, taste and Nutritional composition. It gave equal amounts of the unique properties of each fruit and provided a unique color and taste that was very appealing to the panelists. This product makes it possible to properly utilize these fruits, reduce post harvest losses, cater to different health needs of the consumers and ensure food security. It is recommended that further work should be done on antioxidant properties, other fruit blends and storage stability of the beverage to determine the shelf-life.

show abstract

Nutritional and Healthy Benefits of Fruits

Cited by 4 publications

References 21 publications

Pesticide Residues in Fruits: Health Risks and Safety Measures

Pesticide Residues in Fruits: Health Risks and Safety Measures

Compositional Characteristics and Nutritional Quality of Indigenous Fruit of Artocarpus odoratissimus Blanco

Formulation and Physiochemical Evaluation of Juice Blends Produced from Orange, Tigernut and Carrot

Contact Info

Product

Resources

About