Amazing Uses And Health Benefits Of Kerson Fruit

What Are The Health Benefits Of Kerson Fruit?

What Are The Health Benefits Of Kerson Fruit?

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Health Benefits Of Kerson Fruit

It helps fight gout related pain, reduces heart attack risk, prevents inflammation, lowers blood pressure and cures headaches. It's a good source of Vitamin C and vital minerals such as protein, phosphorous, calcium and iron. It is also antibacterial in nature, soothes abdominal cramps and a good antinociceptive agent (pain blocker).

The kerson treeĀ (muntingia calabura) bearsĀ Jamaican cherries and is grown mainly in warm areas, such as India and Southeast Asia. The tree is indigenous to Central America, tropical South America, Mexico, and Trinidad among other places.

The cherries can be eaten as is and are also used in making jams, tarts, and also in tea infusions. Although little known, this tree, along with its fruits and leaves, has multiple health benefits.1

1. Gout And Pain Relief

Gout is a painful condition caused by unhealthy eating and inadequate water. Now although the fruit cannot cure gout, it mainly helps in managing the pain, which is the worst part to deal with.

The nutrient content in the fruit, its anti-inflammatory property, and the ability to block pain receptors help relieve the pain sooner. It is a good antinociceptive agent similar to opiates. Consume an average of 10 cherries, 3 times a day, for it to be effective.

Also, the leaves of the tree contain tannins, flavonoids, and alkaloids, exhibiting analgesic properties.2

2. Cardiovascular Protection And Anti-Inflammation

Tea infused with kerson leaves contains a good amount of antioxidants that help with anti-inflammatory activity. This helps prevent heart attacks. The tea can also be used to reduce swelling and lower fevers.3

3. Antibacterial Compounds

The Kerson cherry contains many powerful antibacterial compounds that kill harmful bacteria and promote the growth of the good ones. It is specifically used in treating Staph infections, P. vulgaris, and S. Epidemidis among others.

4. Vitamin C

The fruit contains a good amount of vitamin C, a potent antioxidant that helps to fight off cold, flu, and even cardiovascular disease.4 Vitamin C also helps improve the immune system, prevent eye diseases, prevent skin wrinkles, and multiple other conditions.5

5. Blood Pressure

Kerson-infused tea helps lower blood pressure with its nitric oxide content and is thus helpful for diabetics and those with a weak heart as well. This helps relax blood vessels and thus improves blood flow in the body.6

6. Headache

Munching on the fruit, drinking tea made of the leaves, and the flower extracts have been seen to work wonders in curing headaches, which is usually the first stage of a cold.7

7. Abdominal Cramps

The cause of abdominal cramps can be anything from diarrhea and flatulence to menstrual cramps. But these flowers have antiseptic properties, the infusions contain antispasmodic properties, and anti-inflammatory properties, as mentioned earlier. These qualities contribute toward treating abdominal cramps and spasms.8

8. Vitamins And Minerals

Other than fiber, the kerson fruit has a lot of vitamins and minerals like carbs, protein, calcium, phosphorus and iron.9 These promote strong bones, better blood circulation, keeping the body hydrated, and provide iron for anemia and B vitamins that help improve your mood and vitality.

References   [ + ]

1.Jamaica Cherry, Purdue University
2.Hossain, Ahamed Ismail, Mohammad Faisal, Shahnaz Rahman, Rownak Jahan, and Mohammed Rahmatullah. “A preliminary evaluation of antihyperglycemic and analgesic activity of Alternanthera sessilis aerial parts.” BMC complementary and alternative medicine 14, no. 1 (2014): 169.
3.Zakaria, Zainul Amiruddin, Adila Shahida Sufian, Kalavathy Ramasamy, Norizan Ahmat, Mohd Roslan Sulaiman, A. K. Arifah, A. Zuraini, and M. N. Somchit. “In vitro antimicrobial activity of Muntingia calabura extracts and fractions.” African Journal of Microbiology Research 4, no. 4 (2010): 304-308.
4.Einbond, Linda S., Kurt A. Reynertson, Xiao-Dong Luo, Margaret J. Basile, and Edward J. Kennelly. “Anthocyanin antioxidants from edible fruits.” Food chemistry 84, no. 1 (2004): 23-28.
5.Padayatty, Sebastian J., Arie Katz, Yaohui Wang, Peter Eck, Oran Kwon, Je-Hyuk Lee, Shenglin Chen et al. “Vitamin C as an antioxidant: evaluation of its role in disease prevention.” Journal of the American college of Nutrition 22, no. 1 (2003): 18-35.
6.Shih, Cheng-Dean, Jih-Jung Chen, and Hsinn-Hsing Lee. “Activation of nitric oxide signaling pathway mediates hypotensive effect of Muntingia calabura L.(Tiliaceae) leaf extract.” The American journal of Chinese medicine 34, no. 05 (2006): 857-872.
7.Nshimo, C. M., J. M. Pezzuto, A. D. Kinghorn, and N. R. Farnsworth. “Cytotoxic constituents of Muntingia calabura leaves and stems collected in Thailand.” International journal of pharmacognosy 31, no. 1 (1993): 77-81.
8.Preethi, Kathirvel, Paramasivam Premasudha, and Kittusamy Keerthana. “Anti-inflammatory activity of Muntingia calabura fruits.” Pharmacognosy Journal 4, no. 30 (2012): 51-56.
9.Kubola, Jittawan, Sirithon Siriamornpun, and Naret Meeso. “Phytochemicals, vitamin C and sugar content of Thai wild fruits.” Food Chemistry 126, no. 3 (2011): 972-981.

Disclaimer: The content is purely informative and educational in nature and should not be construed as medical advice. Please use the content only in consultation with an appropriate certified medical or healthcare professional.

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