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These antioxidants combat oxidative stress in the body by neutralizing harmful free radicals, unstable molecules that can damage cells and contribute to chronic diseases such as heart disease and cancer.
Soursop has been used in traditional medicine systems for its purported antimicrobial properties, which could help combat certain types of pathogens and infections.According to Eva De Angelis, “It might help you sleep, but remember that overeating or drinking too much soursop leaf tea can have serious side effects. Soursop leaf tea can stimulate the release of serotonin, an essential hormone for mood stabilization, happiness, wellness, relaxation, and sleep. Some people also like putting leaves on their pillowcases to improve sleep. Yet, there’s not enough scientific evidence to prove the effectiveness of the soursop plant in improving sleep quality.” Klement, R. J., & Pazienza, V. (2019). Impact of different types of diet on gut microbiota profiles and cancer prevention and treatment.
Some research shows that antioxidants could play a role in reducing the risk of several diseases, including heart disease, cancer and diabetes ( 3, 4, 5).
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A person can consume soursop raw when it is ripe. It is ripe when the fruit is slightly soft to the touch. When it is unripe, it may taste sour. Sarsaparilla can improve overall liver function (as shown in rats) and has positive effects on certain skin conditions and arthritis due to its anti-inflammatory properties. Soursop is typically eaten raw by cutting the fruit in half and scooping out the flesh. Fruits range in size and can be quite large, so it may be best to divide it into a few portions. Coupled with the other bioactive compounds and antioxidants in soursop, these immune-supporting properties may help enhance overall health and resilience against illnesses. Additionally, by tempering inflammation, these compounds may also contribute to cardiovascular health, as chronic inflammation is a recognized risk factor for heart disease.
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