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There Graviola, belonging to the Annonaceae family, is a plant that produces a large, yellow-green fruit that can weigh up to 5 kg; inside there is a soft white pulp, juicy and very sweet. All parts of the Graviola they are used in phytotherapy, especially the leaves, bark and roots to which various properties are attributed.
Graviola, how to consume it
There Graviola it should be consumed when it is fully ripe but can be kept for a short time as it is quickly perishable: just cut the fruit in half and simply enjoy it with a spoon or use it to create delicious smoothies.
Graviola, health benefits
The fruit has been attributed antioxidant properties: according to experts it is able to significantly improve the immune system; it also appears to be effective in preventing the treatment of influenza. In the populations of the Amazon it is used to combat states of anxiety, flu, nervousness, insomnia, muscle spasms, gastritis, ulcers and many other ailments.
There Graviola it appears to have antibacterial and antifungal properties.
Experiments conducted in the late 1970s by the National Cancer Institute (USA), demonstrated an active cytotoxicity against tumor cells present in the leaves and stem of the Graviola, which seem to have the ability to inhibit the growth of cells of some types of tumor to the colon, breast and lungs.
Many studies are still in progress with positive results, available on the internet and on research sites, but not yet definitive and scientifically approved.
Graviola, side effects
Prolonged intake is not recommended for pregnant women, people with low blood pressure; if taken in large doses it can cause nausea and vomiting.
ATTENTION: all the information about the benefits that the Graviola would cause should be taken with pliers, the Graviolait is not a cure but an adjuvant to well-being, in short, an extra weapon to fight the disease. It goes without saying that our hope is that of a further medical-scientific study, with the aim of its possible medical use in antitumor therapy.