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Soursop kills cancer cells in the body

Updated on December 2, 2012

Soursop: It has a white flower with a very pleasing scent, especially in the morning, is about 7.9 to 12 inches long, prickly, heart-shaped, yellow-green fruit, which can have a mass of up to 6.8 kg, the taste is like a combination of strawberry and pineapple, with tart flavor, with an underlying creamy white edible pulp resemble to coconut or banana flesh, with some fiber, and a core of indigestible, black seeds.The fruits are taken from the tree when they are mature and left to ripen in a dark corner, where they will be used when fully ripe.

Soursop cultivation: The plant is grown as a commercial crop, upright, flowering, evergreen tree, about 5 to 6 meters in height, with large glossy, dark green leaves, native to the areas of high humidity and relatively warm winters in Mexico, Cuba, Central America, the Caribbean, South America, Sub-Saharan Africa, and countries which lie near the tropics. Now it is also grown in Southeast Asia, Pacific Islands and Philippines. Some limited production occurs as far north as southern Florida within USDA zone 10, for local consumption.

Common names of Soursop: . In the Ga language of Ghana, it is called aluguntugui, in Spanish, guanabana, graviola (Portuguese), in French, corossol, adunu, (Acholi), sorsaka, (Papiamento), Brazilian pawpaw, guyabano, guanavana, toge-banreisi, durian benggala, nangka blanda, sirsak, zuurzak nangka londa.In Malayalam, it is called mullaatha, literally thorny custard apple, in India, shul-ram-fal and hanuman-fal.

Parts used: All parts of the Soursop tree including the bark, leaves, roots, fruit and fruit-seeds are used in natural medicine in the tropics.

Traditional uses: The sweet pulp is eaten ripe or used to make juice, candies, sorbets, and ice cream flavorings.In Mexico and Columbia, it is the only ingredient to make desserts, beverages, juices, ice creams and smoothies. Leaf is also used in tenderizing meat.In Indonesia, Malaysia, Philippines, Singapore, Sri Lanka, Burma, Indian state of Goa, a popular sweet dessert, dodol, is made with coconut milk, jaggery, and rice flour. It is a sticky and thick sweet,and it takes up to 9 hours to cook.Dodol commonly served during festivals such as Eid ul Fitr and Eid al Adha in Muslim countries.

The early research : In the early studies between 1941 and 1962, researchers demonstrated that the bark and leaves had hypotensive, anti-spasmodic, vasodilator, smooth muscle relaxant, and cardiodepressant activities in animals.Since 1991, several studies have demonstrated that the bark, leaf, root, stem, and seed extracts are anti-bacterial in vitro against numerous pathogens and that the bark has anti-fungal properties, while seeds demonstrated active anti-parasitic properties.The leaf extracts showed to be active against malaria.
Cancer research: In 1976, research on leaves and stem, showed active cyto toxicity against cancer cells.Three research groups have isolated novel compounds in the seeds and leaves which have demonstrated anti-tumorous, anti-cancerous, and selective toxicity against various types of cancer cells.One study showed acetogenin in Soursop was selectively cytotoxic to colon adeno carcinoma cells in which it was 10,000 times the potency of adriamycin (a chemo therapy drug). In 1999, various annonaceous acetogenins have been documented with anti-tumor, anti-parasitic, pesticidal, anti-protozoal, anti-feedant, anthelmintic, and anti-microbial activities.
Purdue University have recently published that several of the annonaceous acetogenins are not only effective in killing tumors that have proven resistant to anti-cancer agents, but also seem to have a special affinity for such resistant cells.Cancer cells that survive by chemo-therapy may develop resistance to the agent originally used against them as well as to other, even unrelated drugs.
Soursop targets cancer cells only without harming healthy cells.It doesn't cause nausea, hair loss, or drop huge amount of weight, get weak, or compromise their immune system.

Herbal secrets: The fruit has a long history of use in herbal medicine as well as a number of medicinal uses among indigenous peoples of regions where the fruit is common.

  • Fruit: In Jamaica, Haiti, and the West Indies, fruit and fruit juice is taken for worms and parasites, to cool fevers, to increase mother's milk, and as an astringent for diarrhea and dysentery.

  • Seeds: The crushed seeds are used against internal and external parasites and worms.

  • Bark and leaves: In the Peruvian Andes, a leaf tea is used for catarrh, in the Peruvian Amazon, the bark, roots, and leaves are used for diabetes and as a sedative and anti-spasmodic.In Guyana, leaf and/or bark tea is used as a sedative and heart tonic.In the Brazilian Amazon, a leaf tea is used for lever problems, and the oil of the leaves and unripe fruit is mixed with olive oil and used externally for neuralgia, rheumatism, and arthritis pain.The bark or leaves are used in coughs, grippe, difficult childbirth, asthma, asthenia, hypertension, parasites, and nervine for heart conditions.

    Nutrition facts: It is high in carbohydrates, fructose, vitamin C, vitamin B1, and vitamin B2.


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