The anti-cancer capacity of ripe banana

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Scientists have found that the fully ripe banana produces a substance called TNF that has the ability to fight abnormal cells and enhance immunity against cancer.

The anti-cancer capacity of ripe banana.

As mentioned above, an experiment conducted by scientists recently demonstrated the benefits of ripe fruits, and the banana was not the only fruit on the list.

Aside from the banana, the scientists tested grapes, apple, pineapple, watermelon, and pear. However, the results showed that bananas give the best result when ripe.

TNF – Tumor Necrosis Factor in ripe banana.

According to a scientific research, the fully ripe banana with dark spots on a very yellow skin, produces a substance called TNF, Tumor Necrosis Factor, which has the ability to fight abnormal cells.

The riper the banana, the better its anti-cancer capacity.

The amount of TNF substance in a banana is higher when a banana has brown spots. TNF has anticancer properties, increasing the capacity of the immune system.

Cancer is just one disease that TNF fights, as the substance also helps prevent other lifestyle-related diseases.

The ripening process of the banana results in the appearance of brown spots on the skin and on the fruit itself. Scientists believe that these dark spots on the banana are actually a sign of higher quality that improves immunity.

How ripe the banana should be?

If a banana is fully ripe, it should be stored in the refrigerator in order to minimize the loss of vitamins. Although ripe bananas are healthier, you should be careful that they don’t get overripe when they turn completely brown.

A fresh yellow banana with some brown spots is what we are looking for. Once the bananas reach that stage, they are ready for consumption.

The ripening process of a banana.

Bananas have a different ripening process compared to other fruits and plants.

For example, other fruits ripen when they are on a tree or plant. Bananas, on the other hand, are harvested firm, fleshy, and green.

Once the pickers pick the banana from the tree, the amino acids within the fruit change to ethylene gas. It is the ethylene gas that ripens the banana. The enzymes in the gas soften and soften the fruit.

As the banana ripens, the color changes from green to yellow to eventually brown or yellow with brown spots.

With the ripening process, the sugar content in the fruit increases dramatically from 0% to about 80%. The browner spots a banana has, the more sugar it contains.

People often mistake brown spots on banana for disease, the opposite being the case, a banana with brown spots is healthier and tastier than fresh, green banana.

The banana with dark spots is more alkaline and eight times more effective in improving the properties of the white blood cells than when it is in its green state. Eating 1-2 bananas a day will boost your immunity.

How to use bananas with brown spots?

With ripening, the amount of sugar increases in the banana. The higher amount of sugar in bananas with brown spots makes them a perfect option for baking.

Since there is a higher amount of sugar in bananas, you can reduce the amount of sugar processed in recipes.

Ripe banana as a sweetener is a great healthy way to use it in sweet recipes to take advantage of its anti-cancer benefits. Banana bread, banana cake, and muffins are just a few ideas.

Another option to use ripe bananas is to use them in smoothies. Ripe banana puree can be used for smoothies as well as baked goods.

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