How This Helps

A hearty serving of soursop juice has amazing health benefits. Its nutritional benefits offer great immune-boosting effects when included in the daily diet.  It can help prevent cancer, improve digestion, inflammation, sleep cycles, and more. Enjoy as a fruit or in juice or smoothie form.

Science and Research

What is Soursop?

Soursop is a fruit that is popular for its delicious taste and remarkable health benefits and is used in cooking and medicine.  It's low in calories but high in fiber and vitamin C.  Research shows that it may have many health benefits.  In addition, it is very nutrient-dense and supplies a great amount of fiber and vitamin C for very few calories.

Soursop is a part of the Annonaceae family and is a fruit tree with a long history of traditional use.  Also called graviola and guanabana, it's an evergreen plant that's largely distributed in tropical and subtropical areas of the world. 

Soursop, also called graviola, is the fruit of Annona muricata, a sort of shrub native to tropical areas of the Americas.  The soursop fruit is native to Central and South America, and is a favorite, sweet delicacy in tropical climates.  A member of the custard apple family, the fruit comes in the Annona muricata broadleaf evergreen and is well known because of its strong health benefits, including reducing inflammation, enhancing the immune system and healing stomach difficulties.  The fruits are extensively utilised to prepare syrups, candy, drinks, ice creams and shakes.  A wide variety of ethnomedicinal actions is contributed to various elements of A. muricata, and native communities in Africa and South America extensively use this plant in their folk medication. 

Soursop comprises a nice flavor profile and tastes like a mixture of strawberry, pineapple, and other citrus fruits.  The soursop may also grow very large, up to a foot in length.  This prickly green fruit has a creamy texture and a strong flavor that's often compared to strawberry or pineapple.

How do you make Soursop juice?

Soursop is typically consumed raw by cutting the fruit in half and scooping out the flesh.  Fruits vary in size and can be very large, so it might be best to split it into a few parts.  An ideal way is to produce a smoothie or juice.  Here' how:

1. After washing the soursops, peel them well and remove the stem. 

2. Remove the seeds, put the pulp in a large bowl and break it up by hand. 

3. Throw in a few ice cubes and add some water.  Turn the blender to find the ideal viscosity.  Enjoy!

You might experiment with some lemon, ginger, or coconut milk or anything else that you enjoy. 

Pulse until everything has combined together.

Nutritional Facts:

A typical serving of the fruit is low in calories yet high in a number of nutrients such as fiber and vitamin C.  According to USDA database, a 3.5-ounce (100-gram) serving of raw soursop comprises:

Calories: 66

Protein: 1 g 

Carbs: 16.8 g 

Fiber: 3.3 g 

Vitamin C: 34 percent of the RDI

Potassium: 8 percent of the RDI

Magnesium: 5% of the RDI

Thiamine: 5% of the RDI

Soursop also comprises a little bit of niacin, riboflavin, folate and iron.

What are the Health Benefits of Soursop juice?

Interestingly, many regions of the fruit are used medicinally, including the leaves, stalks and fruit.  Additionally it is utilized in cooking and can even be placed on the skin.  Studies have also unearthed a wide variety of health benefits for soursop in the last few years.

1) Prevents Cancer

The most intriguing advantages of soursop are associated with its antioxidant action, which comes from acetogenins, in addition to quinolones and alkaloids.  All these have been directly linked to cancer prevention and a decrease in the size of tumors in animal research.  Extensive studies have been done on the distinctive organic compounds of soursop and it has been extensively studied as an alternative method of reducing the risk of cancer.  The acetogenins present in them are in fact unique to the Annonaceae plant family, which is exactly what makes them so intriguing.  They can seemingly cut off blood circulation to overseas or non-normal cellular growths, and have been positively associated with reducing the risk of breast, pancreatic, prostate, and lung cancers.  A study indicates that the leaves of the soursop plant tend to be more potent than its seeds and fruits, against the proliferation of breast cancer cells.  However, its use against cancer is problematic as Cancer Treatment Centers of America has emphasized a few studies that show contradictory results. 

2) Improves Digestion

Being rich in vitamin C, soursop was utilized for several years as a natural treatment for scurvy and dysentery.  The juice of the soursop fruit may also be a very effective diuretic since it may cleanse the gastrointestinal tract and eliminate excess toxins and toxins from the body.   Its anti-inflammatory elements, such as the alkaloids and quinolones, can reduce parasites in the gut and alleviate any pain or irritation in the stomach or colon.

3) Heals inflammation

Researchers in Brazil conducted an experiment on animal models and discovered the anti inflammatory properties of soursop.  So, if you're experiencing joint pain or inflammation, especially from ailments like arthritis or gout, then rubbing a decoction of soursop on the affected area might be a wonderful way to discover some relief.  The anti inflammatory compounds found in soursop can quickly accelerate healing in affected regions, while also soothing pain and enhancing flexibility.

4) Helps Sleep Cycles

Certain anti-inflammatory and soothing properties of soursop which make it quite effective if you're experiencing excessive stress and anxiety.  Stress hormones in the body can be harmful and may disturb your natural metabolic cycles, in addition to your sleep schedule.   If you are suffering from insomnia or restless sleep, soursop tea is a smart option.

5) Controls Infections

The anti-parasitic character of soursop has made it a popular remedy in a number of the rural regions of Latin and South America, especially in places where parasitic infections are more common.  By brewing a tea from the leaves of the fruit, then you may keep your gastrointestinal system is operating smoothly. 

6) Relieves Breathing

If you're battling aany type of the respiratory disease, then soursop's anti-inflammatory properties might help clear your airways out, alleviate congestion, and soothe irritation.  Acting partially as an expectorant, soursop is a reliable way to get rid of phlegm and mucus, where many pathogens can live.  By reducing inflammation of the nasal cavities and respiratory tracts, it may also speed healing.

7) Protects Skin

You may pulverize the seeds of the soursop fruit into a powder, which can then be formulated into a skin astringent, assisting you to reduce lines and wrinkles, and enhancing the appearance of age spots and blemishes.  Topically apply this paste to the affected areas frequently and feel the glow on your skin return.   Additionally, it protects your skin from bacterial and parasitic ailments.

8) Boosts Immunity

Protecting the immune system is among the main elements of maintaining a healthy body.   Adding a little soursop fruit into your diet, either through refreshing desserts or beverages, can positively affect your general health.  Full of vitamin C, this fruit stimulates the production of white blood cells, while the concentration of antioxidants helps neutralize free radicals and protect against chronic disease.

9) Relieves pain

Concerning pain relief, soursop has been applied to wounds and injuries for generations.  However, in addition, it works internally to ease pain and speed recovery.  The sedative and anti-inflammatory facets of this impressive tropical fruit make it an ideal solution for all kinds of body pain, both indoors and out.  

1. Int J Mol Sci. 2015 Jul 10;16(7):15625-58. doi: 10.3390/ijms160715625, Annona muricata (Annonaceae): A Review of Its Traditional Uses, Isolated Acetogenins and Biological Activities, Moghadamtousi SZ1, Fadaeinasab M2, Nikzad S3, Mohan G4, Ali HM5, Kadir HA6.
2. J. Agric. Food Chem.1981293488-490. Publication Date:May 1, 1981,

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