Ripe Papaya: Nutrition and Health Benefits

The foundation of good health is proper nutrition and medical attention. In contrast, poor nutrition now will guarantee poor health with numerous ailments in the years to come. Good nutrition today will guarantee good health for the next thirty to fifty years. So readers should concentrate on consuming nutrient-dense meals like fruits and vegetables to maintain proper nutrition. Around the world, papayas are grown in tropical and subtropical climates. They are exceptional fruits with health advantages beyond those of basic nutrition. It is commonly known that the world’s population is increasing, which keeps most people busier working than they are cooking and consuming healthy meals. They switched from their regular diets to junk food and street food as a result. These meals are high in saturated fat, salt, sugar, and preservatives, all of which cause the body to create free radicals. The cell-damaging effects of free radicals can result in inflammation and degenerative illnesses including cancer, Alzheimer’s, overweight and obesity, ageing, osteoporosis, etc. if they are not managed. Vitamin C and B-carotene from papaya fruits are effective dietary antioxidants that work in conjunction with glutathione peroxidase, superoxide dismutase, catalase, and other body enzyme antioxidants to prevent or quench free radicals from entering body cells. Numerous non-communicable illnesses can be avoided by regularly consuming papaya fruits. Papaya is the highest source of various nutrients, vitamins, and minerals in addition to having antioxidant capabilities. The writers advised papaya fruits as a result for a stronger and healthier physique.

Author(s) Details:

Caresma Chuwa,
Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan HP-173230, India.

Anju K. Dhiman,
Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan HP-173230, India.

Please see the link here: https://stm.bookpi.org/ECAFS-V6/article/view/7562

Keywords: Free radicals, antioxidants, papaya, flavonoids.

Leave a Reply

Your email address will not be published.

Previous post Determining the Feeding, Eating, and Emotional Disturbances in Children with Avoidant/Restrictive Food Intake Disorder
Next post Produce Food and Feed of Cereals Legumes and Root Crops in Tropical Agro-forestry of Java Indonesia