6 Brazilian fruits that can fight chronic diseases

Non-communicable chronic diseases (NCDs) are a big cause of death worldwide. The mix of bacteria in our gut (intestinal microbiota) can change and play a role in NCDs.

A recent study published in the Journal ‘Foods’, titled “Evidence for the Beneficial Effects of Brazilian Native Fruits and Their By-Products on Human Intestinal Microbiota and Repercussions on Non-Communicable Chronic Diseases—A Review” looks at how certain fruits from Brazil and their parts affect gut bacteriaand NCDs.

Those looking for tips to improve gut health and metabolism, this article is for you, as it highlights five foods that can enhance digestion and promote gut health. From Greek yoghurt’s probiotics, ginger’s anti-inflammatory properties, and fibre-rich foods, there are several such foods that can

These fruits have special properties that can improve gut health and might help fight NCDs. The good things in these fruits can affect how our body absorbs energy, how our immune and hormone systems work, and how our body reacts to inflammation. Fruits like acerola, açaí, and guava from Brazil have lots of good components like fibers and special compounds that can change our gut bacteria in a good way. This can help keep our gut and body healthy.

How do the fruits help?

Brazilian native fruits like açaí, acerola, guava, jabuticaba, baru, buriti, juçara, and passion fruit are packed with special components that are really good for the body. These components can make the gut (the digestive system) healthier by fighting inflammation and harmful molecules in your body. They can also make it easier for our body to use insulin, which helps manage sugar levels, and handle fats better.

These fruits are abundant in dietary fibers that help in absorbing fats and carbohydrates, and they keep your intestines moving smoothly while reducing your appetite. Also, they’re loaded with Phenolic Compounds that fight inflammation, kill bad bacteria, and act as powerful antioxidants.

The fruits that help

1. Acerola – Acerola is a fruit that comes from tropical areas, especially Brazil. When we eat acerola, there are parts of it that usually go to waste. But scientists have found that these leftover parts, called by-products, can actually be really good for our gut, which is our digestive system.

Experiments with the acerola leftovers found that they help good bacteria in our gut grow. This change in our gut environment helps in improving our digestion and how our body handles fats. It’s like giving our gut a boost to work better and keep us healthy. Plus, these acerola leftovers are rich in dietary fiber and special compounds called phenolic compounds. These things also help the good bacteria grow and keep our gut in great shape.

2. Guava – a tropical fruit originally from America, is a significant fruit in Brazil. Guava by-products can actually be really good for our gut health. Guava supplements help good bacteria in our gut to grow.

Guava supplements have been found to improve colon health, reduce how much fat bodies absorb, and help with metabolic activities in rats. Some parts of the guava plant have even shown promise in helping with diabetes and obesity.

3. Açaí – native to the Amazon rainforest, possesses anthocyanins that impact colonic fermentation. The fermentation process results in changes to specific bacterial communities and the production of organic acids. The phenolic compounds found in açaí exert antioxidant effects that protect DNA. Furthermore, studies involving an açaí extract rich in anthocyanins showcased its effectiveness in addressing obesity-related concerns in mice.

In clinical trials, overweight participants who consumed açaí experienced a reduction in markers of oxidative stress.

4. Baru – Research indicates that Baru pulp displays promising prebiotic properties, serving as a suitable carbon source for specific probiotic strains and influencing pH and the production of organic acids.
Studies conducted through in vitro fermentation demonstrate that baru pulp promotes the growth of beneficial gut bacteria. This effect could be attributed to the substantial fiber content and phenolic compounds present in the pulp.

5. Jabuticaba – During the processing of Jabuticaba, a fruit native to Brazil, a by-product is generated. Fermentation of this by-product has a positive impact on gut microbes, elevating levels of beneficial strains such as Lactobacillus and Bifidobacterium. The by-product also alters phenolic compounds due to varying factors like pH and enzymatic activity.

Incorporating jabuticaba peel and seeds into a high-fat diet for mice resulted in notable health improvements, including better weight management and glucose control. Notably, the peel extract proved beneficial for rats with colitis, promoting a healthier gut microbiome.

6. Passion Fruit – Incorporating passion fruit pulp into fermented milk resulted in heightened bacterial cell counts and elevated levels of acetic and butyric acids. Likewise, the combination of passion fruit by-products with fermented goat milk demonstrated an increase in specific beneficial bacteria and a positive correlation with butyric acid levels.

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