When compared with the unripe fruit, the researchers found that the ripe bignay yielded more antioxidants. They also discovered that the number of antioxidants in bignay can vary depending on how it is treated. Blanching it in hot water, as opposed to steaming or not treating it, increased the antioxidants found in bignay1.
Another aspect that the researchers touched upon is the commercial viability of the fruit. This is because aside from the medicinal benefits of bignay, the fruit itself is also delicious. The researchers stated that it can be processed into jams, jellies, beverages, or even ice cream. Increased production of bignay could potentially help farmers, since it can be turned into high-value products.
Other researchers support their claims
Interest in the benefits of bignay has been around for quite a while. Because of this, other studies have been conducted into the viability of bignay as medicine. One study2 found that an extract from the stem, barks, and leaves has anti-diabetic properties.
The fruit extract could also be used as a kind of organic pesticide against Epilachna beetles. These beetles eat leaves and are treated as pests in farms.
Another study3 found that aside from the high antioxidant content, bignay fruit also had high levels of vitamin C. This in itself shows that bignay has a lot of nutritive properties, and can be a good source of vitamin C.
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