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Mango and Green Banana May Help Prevent Colon Cancer – Health – Life

Green mangoes and bananas have properties to help prevent colon cancer, according to researchers at the National Polytechnic Institute (IPN) in Mexico.

According to the study conducted at the Center for the Development of Biotic Products, these fruits have been found to be a source of starch resistant and function as dietary fiber. Luis Arturo Bello Pérez, who led the investigation, He explained that starch is the main polysaccharide, which when completely disorganized by cooking is hydrolyzed by digestive enzymes to become glucose, which increases the content of this carbohydrate in the blood.

The scientist explained that there is a wide variety of cereals, particularly corn, wheat, rice and some roots and tubers, such as potatoes, cassava, sweet potatoes and taro, from which the starches used in the food industry are extracted.

However, after the study It has been found that mango and banana which are not fully ripe contain higher amount of starch resistant. He said that at this stage, starch has physiological benefits as a regulator of cholesterol in the blood and as a contribution of calories needed for diabetics without exceeding blood glucose.

In addition, The main feature is that it becomes a protector of the cells lining the colon and, when it directly reaches the large intestine, is fermented by the microbiota, which produces butyrate, a short chain fatty acid. Butyrate has anti-inflammatory properties, while providing sufficient energy for the cells lining the colon, so that the greater presence of this fatty acid has a better protective effect, particularly in the processes of inflammation of that organ, continued the researcher.

According to health authorities, in Mexico, about 15,000 cases of this type of cancer are diagnosed each year, in addition to more than 6,500 patients who lose their lives. The researcher said that it is important to evaluate the methods of processing, storage and production of these fruits to have a superior quality sensory, nutritional and functional level.

Derived from the outcome of his investigations, Bello Pérez proposed the granting of the quality of nutraceuticals (food products with nutritional and functional characteristics positive for the organism) to resistant starch. This is because its consumption has beneficial effects on health, and can be of great help in preventing obesity and overweight, which are the source of major global health problems such as cardiovascular disease or diabetes.


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