Polyphenol compounds in chayote fruit

The fruit of Sechium edule (Jacq.) Swartz (chayote) belongs to Cucurbitaceae family. This crop is cultivated worldwide in tropical and subtropical areas, although its origin is placed between southern Mexico and Guatemala. The main producer countries of chayote include Mexico, Costa Rica, Brazil and the Dominican Republic.

Chayote edible parts contain a wide diversity of bioactive compounds, such as peroxidases, alkaloids, saponins, phenolic acids, flavonoids, carotenoids, cucurbitane triterpenoids and phytosterols.

Chayote fruit, as an important edible organ, has many nutrients needed by the body. The fruit has phenolic compounds with antioxidant activity and antineoplastic activity.

A broad-spectrum of polyphenols (phenolic acids, tannins and stilbenes) have been identified in chayote. Their presence is implicated in several purposes, such as protecting against fungal diseases and insect attack, imparting taste and providing aroma and color. Polyphenolic compounds also possess antiallergic, anti-inflammatory, antiviral, anticarcinogenic, and hypoglycemic properties.

There are higher contents of flavonoids, including coumarins, anthroquinones, anthocyanins, and phenolic acids, in the roots (0.31 g/100 g dw) and stems (0.19 g/100 dw).

Chayote leaves are also rich in polyphenols and flavonoids, including C-glycosyl and O-glycosyl flavones; myricitrin (7.5–10.1 mg/100 g DW) and morin (1.9–4.0 mg/100 g DW).

The phytochemical composition of chayote leaves has been associated with promising health properties, due to their antioxidant, anti-inflammatory, and anti-ulcer activities, as well as their hepatoprotective and diuretic properties.

The roots of S. edule contained the highest amount of vicenin-2 (0.147g/100g, DW) and vitexin (0.151g/100g, DW), and the leaves possess the highest amount of luteolin 7-O-rutinoside (0.141g/100g, DW), luteolin 7-O-β-D-glucoside (0.135g/100g, DW) and apigenin 7-O-rutinoside (0.018g/100g, DW).
Polyphenol compounds in chayote fruit

Fruit and vegetables: Low sodium and cholesterol

Fruits and vegetables are a key part of an overall healthy eating plan. They’re also delicious, colorful, versatile, convenient, affordable and fun.

In food label, Low Cholesterol means 20 milligrams or less per serving, and 2 grams or less of saturated fat per serving. While Low Sodium means 140 milligrams or less per serving.

Most fruits and vegetables also have no or little sodium. Eating a variety of fruits and vegetables may help to control body weight and blood pressure and reduce the risk of heart disease and stroke.

Fruits and vegetables also low in cholesterol. Cholesterol is a fatty material called a lipid, which is found naturally in the blood. High blood cholesterol can affect anyone. It’s a serious condition that increases the risk for heart disease, the number one killer of Americans—women and men. The higher blood cholesterol level, the greater risk for heart disease. LDL (bad) cholesterol can build up in the arteries. This build up increases the chance that to have a heart disease.

Eating foods that are high in fiber helps in many ways besides lowering LDL cholesterol. Foods that are high in soluble fiber are better at lowering LDL cholesterol.

Additional Notes:
*In order to increase the fiber in the diet are: Eat 2-4 servings of fruit and 2-4 servings of vegetables per day. (1 serving = ½ cup).
*Be sure to have at least one citrus fruit daily.
*One dark green (string beans, escarole) or one deep yellow (squash) vegetable is recommended daily. Cauliflower, broccoli, and celery, as well as potato skins are recommended for their fiber content. It is preferable to steam vegetables, but they may be boiled, strained, or braised with polyunsaturated vegetable oil.
Fruit and vegetables: Low sodium and cholesterol

Queen of tropical fruits - mangosteen

Mangosteen, or Garcina mangostana, is a tropical fruit of the size of an apple. The fruits possess a sweet pulp which is eaten fresh, but also used in processed form. It was reportedly the favorite fruit of Queen Victoria.

Many people consider it as the finest fruit of the world with exquisite, incomparable, appealing taste and flavor.

Mangosteen contains vitamin C, B1, B2, B6, potassium, iron and calcium. Total sugars amount to 17.46% which reducing sugars contribute 10.27 – 13.8%.

Historically, the mangosteen has been used for centuries in Asian countries as a traditional remedy for many health problems. Today, its use continues in developed and undeveloped nations as both a delicacy and a medicine.

Mangosteen is known as mangostanier in French, mangostan in Spanish, mangostao in Portuguese and mangostane in German.

Mangosteen has been described as antioxidant-rich anti-inflammatory, antitumor, anti-allergic, antibacterial, and antifungal food.

It is believed to be effective in preventing diseases like arthritis, cataracts, osteoporosis, high blood pressure, atherosclerosis, kidney stones, glaucoma, Alzheimer’s, neuralgia and more.

Mangosteen fruit is the richest known source of natural xanthone compounds, which have tremendous medicinal values.

One of the most important mangosteen health benefits is its effect on the cardiovascular system. The xanthones in mangosteen keep LDL from sticking to the blood vessels, which reduces risk for atherosclerosis.

Fruit hulls contain five polyoxygenated xanthones, mangostin 4, B-mangostin, nor-mangostin, gartamin and 8-desoxy gartamin.

Xanthones are a type of phytochemical and show promise in helping to strengthen immune system. 

Mangosteen also contains catechins, polyphenols and polysaccharides. Mangosteen contains lycopene, a member of the carotenoid group of antioxidants.
Queen of tropical fruits - mangosteen