20 Apricot Health Benefits & Nutrition Facts |medicinal uses
Apricot Health Benefits & Nutrition Facts
apricot is a carbohydraterich commodity and is good source of fibers, minerals and vitamins
Carbohydrate concentration in fresh apricots ranges from 11-13% and provides 50 kcal energy per 100g on fresh weight basis
Nutritional source of Apricot
Carotenoids are bioactive compounds and the most widespread group of pigments in nature and present in all photosynthetic organisms.
Carotenoids act as antioxidants through scavenging the reactive oxygen species that cause oxidative damage to living cells.
They are possibly vital in preventing many human degenerative disorders and maintaining good health Approximately 90% of carotenoids in the diet and human body are comprised of α-carotene, β-carotene, γ– carotene, lycopene, lutein and cryptoxanthin .
Apricot is among the carotenoid-rich fruits and the content ranges from 2.00-20.77mg/100g of β-carotene .
The major dietary carotenoids are β-carotene, γ-carotene and lycopene, among them β-carotene represents more than 50% of total carotenoids. Other carotenoids reported in apricot fruit include, β-cryptoxanthin, lutein, phytoene, phytofluene and zeaxanthin
Apricot is an excellent source ofβ-carotene,the main carotenoid that is precursor of vitamin A and confers orange color to the fruits
The significance of β- carotene is mainly due to its prevalence in plant foods and high vitamin A activity in the body when consumed.Vitamin A is necessary for epithelial tissues covering our body organs, eye-health, bone and teeth development, working of endocrine glands and its deficiency may prolong the course of infectious illnesses.
daily intake (RDI) for β-carotene, however, 3-6mg daily consumption is assumed to maintain a level of β-carotene in the blood related to lower the risk of chronic diseases .
Apricots can be important dietary sources of pro-vitamin A, because 250g of fresh or 30g of dried apricots supply enough carotenoids that fulfill the body requirements of vitamin A
Antioxidant capacity of apricot:
Oxidative stresses, due to production of reactive oxygen species and free radicals cause damage to macromolecules (protein, lipids and nucleic acids) and tissue injuries.
These conditions further lead to pathogenesis and chronic disorders, including cancer, inflammations, ulcers, diabetes and cardiovascular diseases.
Fruits rich in antioxidant activity are generally believed to be the best option in combating such disorders and health risks.
The antioxidant properties is very rich in apricot fruit . antioxidant helps disease prevention role . The assay systems commonly used to assess antioxidant function are 2,2- diphenylpicrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2- azinobis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS+ ), oxygen radical absorbance capacity (ORAC) and cupric ion reducing capacity (CUPRAC), ascorbate equivalent antioxidant activity (AEAC) .
Numerous studies have revealed the potential of apricot to be considered as a functional food based on its free radical scavenging activities.
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