Custard apple/Seetaphal - Health benefits, application, chemical constituents, side effects and many more

 

Custard apple/Seetaphal


Sitaphal is one among of them usually known as custard apple, Seetaphal, Sharifa, sugar apple; sweetsop is the fruit of Annona squamosa (Annonaceae). The leaves of the plant have been utilized as bug spray, anthelmintic and in healing of bleeding wounds. Fruit of custard apple is a tropical fruit mainly grow in tropical climate. The fruits are well known for their delicious taste and are heart shaped with light green skin, a soft creamy white flesh.

It shows antidiabetic, antioxidant, antimicrobial, antiinflam............................read more


Vitamin and mineral content

It possess appreciable concentrations of various minerals, such as phosphorus (P), potassium (K), iron (Fe), calcium (Ca), magnesium (Mg), sodium (Na), copper (Cu), selenium (Se), and zinc (Zn), and vitamins, namely, A, C (ascorbic acid), E, B1 (thiamine), B2 (riboflavin), B3 (niacin), and B9 (folic acid). These minerals are required to maintain a healthy human body, as they help to perform various activities, such as maintenance of healthy teeth and bones, muscle contraction and relaxation, blood clotting, blood pressure regulation, nerve functioning, immune system health, energy metabolism, and many enzymes.

It contains appreciable vitamin C in the range of 35–42 mg per 100 g, and dietary fibre, vitamin B1 (thiamine), and potassium contents are also notably high
Phytochemical studies have revealed that custard apple contains numerous phenol-based compounds, e.g., proanthocyanidins, with 18 different phenolic compounds, mainly alkaloids or flavonoids.

The average sugar content is 14.58% and is about 50-50 glucose and sucrose. The plant is  reported to contain different chemical constituents like Borneol, Camphene, Camphor, car-3-e............................read more



Properties and Benefits 

Rasa (Taste) – Madhura (Sweet) 
Veerya (Potency) – Sheetala (Cold)
Taste conversation after digestion – Madhura(Sweet)  
Effects on Tridosha – Reduces vitiated vata and pitta dosha)
Balya – Improves strength 
Mild laxative


Uses, Remedies, Benefits and Application  

1) Custard apple is used in desserts, jams, syrups and other cuisines all over the world. 

2) Root of sitaphala is made into decoction and given in a dose of about 50 ml to treat diarrhea. 

3) Take a mixture of 1/2 cup custard Apple pulp along with 1/4th cup of jaggery and 2 pinch of cardamom for 15-20 day, it helps to improve libido and good aphrodisiac.

4) Dried powder of fruit is used in the treatment of pus filled ulcer. 

5) In Aligarh district of Northern India, villagers used to consume a mixture of 4 - 5 newly grown young leaves of Sitaphala along with black pepper (Piper nigrum) for management of diabetes. It is documented that this may ensure up to 80% of the positive results with continued therapy. 

6) Yellow resin extracted from seeds exhibits sympathetic action such asdilatation of pupil, dryness of mouth, decreases secretions.

7) The powder of the leaf of sitaphala is mixed with honey and given as expectorant to treat patients suffering from cough and dyspnea.


8) These vitamins and minerals present in custard apple are involved in many activities in the human body, such as maintaining skin health, epithelial tissue development, bone development, visual sharpness, immune response, wound healing, and strengthening connective tissues. Vitamin B1, B2, B3, and B9 act as cofactors for several enzy............................read more
 




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Research

  1. Bhojana Kutuhalam
  2. A.Bhattacharja. et. al./ 4(2) pp 692-699 June-2016
  3. Local Tradition and Knowledge 
  4. Journals  Biomolecules  Volume 11  Issue 5  10.3390/biom11050614 
  5. Journals  Molecules  Volume 27  Issue 11  10.3390/molecules27113462 
  6. International Journal of Chemical Studies 2019; 7(2): 1237-1245
  7. Int.J.Curr.Microbiol.App.Sci (2017) 6(9): 1126-1132
  8. Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease; 2013, Pages 557-567
  9. Charaka Samhita 
  10. Encyclopedia of Food and Health; 2016, Pages 144-149
  11. Journal of Pharmacognosy and Phytochemistry 2015; 4(1): 21-28

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