Source: Wild Harvested / Brazilian Cerrado
Worldwide marked as an alternative herbal supplement for cancer treatment, diabetes and as a mild sedative to relieve stress and hypertension, particulary products made from Graviola leaves (Annona muricata L., Annonaceae) but there is no medical evidence or conclusive studies of it is effectiveness for treating cancer or any disease.
For cosmetic use the oil made from the Graviola fruit sees has been a sought after ingredient for its high antioxidant and anti-inflammatory (tannins saponins, phytosterols, flavonoids, anthraquinones) properties and for its excellent source of Lysine an Amino acid that helps build collagen in the skin - the structure responsible for your skin’s elasticity and firmness.
Lysine has been studied for its possible role in the prevention of inflammatory acne.
Its a great moisturizing oil rich in Ascorbic Acid that can be used in formulations intended to soothe and soften the skin.
Its makes calming and soothing massage oil intended to calm symptoms of eczema and psoriasis due to its anti-inflammatory and sedative properties.
The oil should not be ingested.
Graviola oil should not be used undiluted close to the eyes since the seeds contain an unnamed phytochemical which can cause eye irritation. If you are concerned, think about hundreds of botanicals, like arnica which is is used as a flavoring for food and drinks and as a homeopathic treatment for many ailments. It is fairly safe when wisely used in very diluted forms. However, eating the plant, the topical creams or ointments, or the plant extracts or oils can result in serious poisoning.
You may have heard about Graviola (Graviola in English, Graviola in Brazil, Guanabana in Spanish, Corrosol in French), the Annona muricata is prevalent in tropical forests of Central and South America, Southeast Asia and Africa, but what is Graviola anyway? Native to the tropical regions of the Americas and the Caribbean Graviola tree is known and used plant to the indigenous peoples particularity by indigenous peoples of tropical forests of Central and South America for centuries. Scientists have actively studied the Graviola tree since the 1970s, and a considerable amount of information is available about the plant which either grows wild on the tropical forests or cultivated around the world as a food source. In Florida, US the Graviola tree has been grown for possibly 110 years and it is listed by the American Pomological Society since 1879.
The Graviola tree, is a low-branching and bushy tree reaching 25 or 30 ft. The flowers, borne singly, emerge anywhere on the trunk, branches or twigs are long, plump, and triangular-conical, the 3 fleshy, slightly spreading, outer petals yellow-green, the 3 close-set inner petals pale-yellow.
The fruits, slightly heart-shaped ranging from 4 to 12in long and weighting that varies from 4.5 to 15 lbs. The fruit peel is dark-green in the immature fruit and yellowish-green when ripe is soft to the touch. The edible part of the fruit is cream with a pineapple-like taste, little acid of unique flavor and may contain a few dozen to hundred of seeds. When cultivated Graviola seedlings begin flowering in the 4th year after planting and it remains producing fruits for 10 to 15 years. The harvesting season depends where the fruit is grown or cultivated. In Brazil May to July with a late crop in August.
The fruit is picked when full grown and still firm but slightly yellow-green. If allowed to soften on the tree, it will fall and crush. It is easily bruised and punctured and must be handled with care. Firm fruits are held a few days at room temperature. When eating ripe, they are soft enough to yield to the slight pressure of one's thumb. Having reached this stage, the fruit can be held 2 or 3 days longer in a refrigerator. The skin will blacken and become unsightly while the flesh is still unspoiled and ready for juice extraction. 100 grams Graviola fruit pulp contains: 60 calories 1g protein, 24mg calcium, 28mg phosphorus, 0.5mg iron, 20mg vitamin A, 26mg vitamin C, 0.07mg vitamin B1 and 0.05mg of vitamin B2
A FEW TRUE AND FALSE STATEMENTS ABOUT GRAVIOLA
1. THE USE OF GRAVIOLA IS DANGEROUS FOR OVERALL HEALTH
FACT: NOT PROVEN
People around the world have been consuming Graviola fruit, Graviola leaves and Graviola extracts for centuries.
FDA's worldwide do not consider Graviola dangerous fruit. The US FDA allows Graviola products to be imported into the US to be consumed by the American people.
Cancer Research UK states that "It is unlikely that drinks or foods containing Graviola could harm you when taken as part of a normal diet. But always talk to your doctor before taking any kind of complementary or alternative therapy.”
2. GRAVIOLA CAUSES PARKINSON’S DISEASE
FACT: NOT PROVEN
The studies carried on French West Indies suggested that there may be a link between symptoms similar to acute Parkinson’s Disease and the consumption of Graviola. According to the French Ministry of Health, neither of these studies can be considered conclusive since the Studies were focused on small, genetically isolated communities, AND only looked at communities where Parkinson’s disease is present and do not take into account the islands as a whole, where the consumption of Graviola is equally important.
In 2010 the French agency for food safety (Agence française de sécurité sanitaire des aliments) concluded that, based on the available research findings, "it is not possible to confirm that the observed cases of atypical Parkinson syndrome […] are linked to the consumption of Annona muricata,”.
3. GRAVIOLA CONTAINS NEUROTOXINS
Many fruits and vegetables regularly consumed by humans does contain some toxins and that is true for Graviola fruit which are found relatively mild quantities in the stems and leaves of the plant, posing no proven risk to humans.
Much like apples or cherries graviola has been found to contain Alkaloids anonaine and anoniine, muricine and muricinine are found in the bark of the Graviola tree which has also hydrocyanic acid, but only small amounts are found in the leaves and roots and a traces in the fruit.