The benefits of consuming the following food/fruits. The information is taken from Facebook posts by ‘Fruit IQ’, ‘Strnagest Facts’, etc...
These contents are shared purely for educational and awareness purposes. Always consult a qualified doctor or healthcare professional before making any changes to your diet, lifestyle or health routine. Self medication and self diagnosis can be dangerous. Your health is your most valuable asset — always seek professional medical advice!
Behind the notorious odor is a nutritional profile that deserves far more serious attention than the fruit typically receives in Western nutrition conversations. Durian contains the amino acid tryptophan — a natural sleep-inducing compound — that is required to increase the level of serotonin and melatonin, with serotonin being essential to relieve stress, sleeplessness, anxiousness, appetite dysregulation, and depression, and melatonin being required to regulate the sleep-wake cycle.
Tryptophan is the rate-limiting precursor to serotonin — meaning the amount of tryptophan available in the brain directly determines how much serotonin can be produced at any given time. Most people get tryptophan from turkey, eggs, and dairy. Durian delivers it in a fruit matrix alongside significant B-complex vitamins — thiamine, riboflavin, niacin, B6, and folate — that are the exact co-factors required for the enzymatic conversion of tryptophan into serotonin to proceed efficiently. Without these B vitamins, tryptophan cannot be converted effectively regardless of how much is consumed. Durian is also rich in flavonoids, anthocyanins, ascorbic acid, and carotenoids — with experimental animal models showing that durian beneficially reduces blood glucose and cholesterol levels, and durian extract possessing anti-proliferative and probiotic effects in laboratory models.
The smell that makes it infamous is caused by volatile sulfur compounds that dissipate completely once the fruit is frozen — frozen durian has virtually no odor while retaining its full nutritional profile. – A Facebook post by ‘Fruit IQ’
Behind the flavor is a nutritional profile that makes it genuinely worth seeking out. Cherimoya is rich in vitamin B6 — one of the most important co factors for serotonin and dopamine synthesis — making it one of the better whole food sources of mood supportive nutrition available in any fruit. It contains significant lutein and zeaxanthin for eye protection, vitamin C for immune and vascular support, and potassium for blood pressure regulation. The fiber content is high and predominantly soluble, supporting gut bacteria and cholesterol management.
However there is one critical fact that every cherimoya eater must know. The seeds, skin, and bark of the cherimoya plant contain annonacin — a neurotoxin found across the Annona fruit genus that includes soursop and custard apple. The flesh itself is completely safe to eat in normal food amounts. But swallowing or chewing the seeds delivers annonacin at levels associated with atypical Parkinsonism in populations with extremely high long term consumption. Eat the flesh only and always remove and discard every seed before eating. – A Facebook post by ‘Fruit IQ’
The real detail is this.
Apoptosis is not chaos. It is cellular self-discipline. A faulty cell receives the signal, breaks itself down, and gets cleared away before it can cause more trouble.
Researchers have found that compounds in plums, including chlorogenic acid and other phenolics, can trigger this process in certain cancer cell studies. That does not make a plum a treatment, and dinner is not chemotherapy. But it does make the fruit more interesting than its soft, innocent grocery-store reputation suggests.
Plants make these compounds as part of their own defense system against stress, sunlight, pests, and decay. We bite into the result and call it sweet.
Sometimes the quietest defense is sitting in the fruit bowl. – A Facebook post by ‘Strangest Facts’
The clear gel surrounding tomato seeds — the part that gets scooped out and discarded in most professional culinary preparations — contains the highest concentration of lycopene in the whole fruit. This gel also contains glutamic acid at high concentrations which is responsible for much of tomato’s umami flavor depth, meaning removing it also removes flavor alongside nutrition.
Lycopene is the red carotenoid pigment that gives tomatoes their color and is one of the most studied natural compounds in cancer prevention research. In men, regular lycopene consumption from tomatoes particularly cooked tomatoes where lycopene bioavailability is dramatically higher than raw has been consistently associated in large epidemiological studies with reduced risk of prostate cancer.
For everyone, lycopene reduces LDL cholesterol oxidation preventing the formation of the oxidized LDL that initiates arterial plaque formation and has shown anti inflammatory effects in blood vessel walls that directly reduce cardiovascular risk. Using whole blended tomatoes in sauces rather than peeled and deseeded tomatoes delivers the full lycopene content that culinary deseeding removes. – A Facebook post by ‘Fruit IQ’
In the United Kingdom and across Europe, black currants are a deeply familiar and beloved fruit — the base of Ribena, the predominant flavor in countless jams and desserts, and eaten as a daily food by millions of people.
The nutritional profile is extraordinary. Black currants are rich in anthocyanins, vitamin C, and other antioxidants that protect cells against oxidative stress — with research linking black currant compounds to benefits for eye health including support for blood flow to the retina, dark adaptation, and relief from digital eye strain, alongside immune health, circulation, and inflammation balance.
A single 100-gram serving of black currants provides approximately 180 milligrams of vitamin C — more than triple the amount in an equivalent weight of orange. Black currant seed oil is rich in gamma linolenic acid, a type of omega 6 fatty acid that the body converts into other polyunsaturated fatty acids known to help reduce inflammation and improve heart health — and according to research, GLA from black currant seed oil is extremely effective at treating joint conditions such as rheumatoid arthritis.
Researchers from Tufts University found that black currant seed oil reduced levels of PGE2 and improved immune function in healthy elderly subjects — with black currant seed oil being a preferred source because it contains both GLA and the omega 3 fatty acid alpha linolenic acid simultaneously.
Fresh black currants are increasingly available at farmers markets and through specialty importers. Frozen black currants retain their full anthocyanin and vitamin C content perfectly. – A Facebook post by ‘Fruit IQ’
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