These fruits are a source of resistant starch and function as dietary fiber.
For El Salvador
Mangos and green bananas have properties to help prevent colon cancer, according to researchers at the National Polytechnic Institute (IPN) of Mexico.
According to the study conducted at the Center for the Development of Biotic Products, it was found that these fruits are a source of resistant starch and function as dietary fiber.
Luis Arturo Bello Pérez, who led the research, explained that starch is the main polysaccharide, which when completely disorganized by cooking is hydrolyzed by digestive enzymes to become glucose, which increases the content of this carbohydrate in the blood.
The scientist explained that there is a wide variety of cereals, particularly corn, wheat, rice, and some roots and tubers, such as potatoes, cassava, sweet potato and taro, from which the starches used in the food industry are extracted.
However, after the study, it was found that mango and banana that are not fully ripe contain a greater amount of resistant starch.
He said that in this phase, the starch has physiological benefits as a regulator of blood cholesterol and as a contribution of calories needed for diabetics without exceeding blood glucose.
However, the main quality is that it becomes a protector of the cells that line the colon and when it reaches the large intestine directly it is fermented by the microbiota, which produces butyrate, a short-chain fatty acid.
Butyrate has anti-inflammatory properties while providing sufficient energy for the cells that line the colon, so the greater presence of this fatty acid there is a better protective effect, particularly in the processes of inflammation of this organ, the researcher continued.
According to health authorities, in Mexico, about 15,000 cases of this type of cancer are diagnosed each year, as well as more than 6,500 patients who lose their lives.
The researcher said that it is important to evaluate the methods of processing, storage, and production of these fruits to have higher quality at a sensory, nutritional and functional level.
Derived from the results of his research, Bello Pérez has proposed to grant the quality of nutraceutical (products from foods with nutritional and functional characteristics positive for the organism) to resistant starch.
This is because its consumption has beneficial effects on health, besides it can be of great help in the prevention of obesity and overweight, which are the source of major global health problems such as cardiovascular diseases or diabetes.