Health benefits and uses of avocado
Journal name: World Journal of Pharmaceutical Research
Original article title: Health benefits and uses of avocado
The WJPR includes peer-reviewed publications such as scientific research papers, reports, review articles, company news, thesis reports and case studies in areas of Biology, Pharmaceutical industries and Chemical technology while incorporating ancient fields of knowledge such combining Ayurveda with scientific data.
This page presents a generated summary with additional references; See source (below) for actual content.
Original source:
This page is merely a summary which is automatically generated hence you should visit the source to read the original article which includes the author, publication date, notes and references.
Jobil J. Arackal and Dr. S. Parameshwari
World Journal of Pharmaceutical Research:
(An ISO 9001:2015 Certified International Journal)
Full text available for: Health benefits and uses of avocado
Source type: An International Peer Reviewed Journal for Pharmaceutical and Medical and Scientific Research
Doi: 10.20959/wjpr201717-10393
Download the PDF file of the original publication
Summary of article contents:
Introduction
Avocado (Persea americana) is a tropical fruit that stands out for its unique nutritional and health benefits. Known for its high levels of fat-soluble vitamins, protein, potassium, and unsaturated fatty acids, the avocado is gaining recognition not only for its culinary uses but also for its applications in the pharmaceutical and cosmetics industries. This literature review aims to highlight the characteristics and potential of avocado, emphasizing its bioactive compounds, nutritional profile, and various applications.
Nutritional and Health Benefits of Avocado
Avocado is noted for its impressive nutritional composition, which includes a significant content of lipids, carbohydrates, protein, and essential vitamins and minerals. The pulp contains about 13.5% to 24% lipids, with high moisture content and low carbohydrates, making it unique compared to other fruits. Avocado is particularly rich in potassium, promoting cardiovascular health and muscle function, and offers substantial antioxidants like glutathione. The presence of bioactive compounds, such as phytosterols, contributes to the fruit's ability to reduce cholesterol levels and decrease the risk of chronic diseases.
Bioactive Compounds in Avocado
Among the essential components of avocado are phytosterols like β-sitosterol, which share a resemblance to cholesterol. This phytosterol has been found to lower total and LDL cholesterol levels while not affecting HDL or triglycerides. Additionally, β-sitosterol has immunomodulatory effects, potentially benefiting those with acute or chronic health conditions such as cancer and HIV by enhancing the immune response. Studies further indicate that diets high in phytosterols can encourage weight loss by suppressing overeating.
Avocado Oil and Its Utilization
Avocado oil, rich in unsaturated fatty acids like oleic acid, is highly sought after in both culinary and cosmetic applications. The oil extraction methods vary, with cold pressing and solvent extraction being the most noteworthy. The high lipid content in avocado pulp presents excellent opportunities for oil production, which is characterized by its regenerative properties and high absorption ability in skin applications. Furthermore, avocado oil serves as a valuable substitute for olive oil and can be applied in various food products, enhancing nutritional profiles.
Conclusion
Overall, the versatility of avocado makes it an attractive option for various industries, from food processing to pharmaceuticals and cosmetics. Its rich nutritional profile, coupled with the health benefits associated with its bioactive compounds, positions avocado as a valuable ingredient in promoting overall wellness. The increasing research into both its benefits and applications indicates a promising future for avocado cultivation and utilization, particularly in regions like India, where production is expected to expand in line with global trends.
FAQ section (important questions/answers):
What are the main health benefits of avocados?
Avocados offer numerous health benefits, including lowering cholesterol levels and reducing the risk of cardiovascular diseases due to their healthy fats, omega fatty acids, and bioactive compounds.
What nutritional components make avocados unique among fruits?
Avocados are rich in fat-soluble vitamins, protein, potassium, and unsaturated fatty acids, making them nutritionally superior to many other fruits. Their pulp contains high lipid content, fiber, and essential minerals.
How is avocado oil extracted and what are its uses?
Avocado oil is primarily extracted from the pulp using cold pressing or solvent extraction. It is utilized in the pharmaceutical and cosmetics industries due to its regenerative properties and high absorption by the skin.
What bioactive compounds are found in avocados?
Avocados contain bioactive compounds such as phytosterols like β-sitosterol, which can reduce cholesterol levels, enhance immunity, and have potential anti-cancer effects.
How can avocado seeds and leaves be utilized?
Avocado seeds can be used in animal feed after removing toxic phenolic compounds. The leaves are utilized for their diuretic properties in medicinal extracts and teas.
What processed products are made from avocado pulp?
Processed avocado pulp can be transformed into paste, puree, guacamole, and even used in baked goods. It is often enhanced with other ingredients for better flavor and texture.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Health benefits and uses of avocado”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Disease:
The text discusses the role of avocado in preventing cardiovascular diseases and cancer, highlighting its potential benefits in a balanced diet. Its bioactive compounds contribute to reducing cholesterol levels and strengthening immune functions, emphasizing the importance of dietary choices in disease prevention and health maintenance.
2) Activity:
Avocado is associated with promoting healthy body activity, particularly due to its potassium content, which regulates muscle function. Additionally, the consumption of avocado can enhance immune system activity, thus playing a vital role in maintaining overall physical performance and health.
3) Food:
Avocado is classified as a key food item with significant nutritional value, including healthy fats, vitamins, and minerals. The text underscores its versatility in different food products, including guacamole and baked goods, showcasing its contribution to a balanced and health-focused diet.
4) Substance:
The text frequently mentions various bioactive substances found in avocados, such as phytosterols and antioxidants like glutathione. These compounds are crucial for health benefits, particularly in cholesterol management and cancer prevention, emphasizing the significance of these natural substances in nutrition.
5) Cancer:
Avocado consumption is linked to cancer prevention due to its bioactive compounds such as beta-sitosterol and lutein. The text highlights studies that indicate such compounds suppress carcinogenesis, underscoring the fruit's role in cancer risk reduction and overall health promotion.
6) Shalem (Salem):
Salem is referenced as the location of Periyar University, where the authors of the study are affiliated. It serves as a contextual anchor for the research, highlighting the regional interest in avocado cultivation and utilization in India, particularly in nutritional and pharmaceutical applications.
7) India:
The text emphasizes India's potential in increasing avocado production due to growing research on its nutritional benefits. The country's agricultural practices can benefit from exploiting avocado for oil extraction and food processing, showcasing the relevance of this fruit to India's economy and dietary trends.
8) Diet:
Avocado is positioned as a vital component of a balanced diet, providing essential nutrients that contribute to heart health and cholesterol reduction. The text conveys the importance of integrating such foods into daily dietary habits to enhance overall nutrition and prevent chronic diseases.
9) Meat:
The text discusses the possibility of incorporating avocado pulp into meat products as a healthier alternative to saturated fats. This shift could improve the fatty acid balance in processed meats, indicating avocado's role in modifying traditional dietary sources for better health outcomes.
10) Accumulation (Accumulating, Accumulate):
Accumulation of bioactive compounds in avocado, such as fats and phytosterols, is noted in the text as key to its health benefits. The term reflects the importance of how these compounds build up to provide significant effects on health, particularly in managing cholesterol levels.
11) Quality:
Quality pertains to avocado's status as a high-value food source and oil. The text discusses not only its nutritional quality but also its suitability in the food industry, emphasizing the necessary preservation methods to maintain sensory and health-related qualities during storage.
12) Animal:
The text mentions the potential use of avocado seeds as animal feed, addressing the underutilization of this by-product. The considerations of animal dietary needs highlight the broader agricultural applications of avocados beyond human consumption, contributing to a more sustainable food system.
13) Water:
Water content in avocado pulp is mentioned as a significant factor affecting oil extraction yields. The text highlights the necessity of managing water levels during processing to optimize the economic efficiency of avocado oil production and related food products.
14) Blood:
The impact of avocado on blood cholesterol levels is highlighted through its phytosterol content. Studies cited in the text indicate that regular avocado consumption can lead to reductions in blood cholesterol, playing a critical role in cardiovascular health and disease prevention.
15) Study (Studying):
The study serves as a comprehensive review of the nutritional and health benefits of avocado. It summarizes various research findings that substantiate avocado’s role in promoting health and preventing diseases, reinforcing the importance of ongoing research in this area.
16) Tree:
Avocado trees are native to specific regions and are noted for their attractive growth characteristics. Understanding the tree's biology contributes to the promotion of avocado cultivation, which is vital for producing the fruit and harnessing its health benefits.
17) Ripe:
Ripe avocados are highlighted for their sensory qualities that enhance palatability when consumed fresh. The text indicates that ripeness significantly affects consumer acceptance and the fruit's nutritional contributions, making it an important consideration in culinary uses.
18) Rich (Rch):
The phrase 'rich in nutrients' describes avocado’s dense composition of healthy fats, vitamins, and minerals. Such richness positions avocado as a superfood, underpinning its recommended inclusion in diets aimed at improving health outcomes.
19) Phytochemical:
Phytochemicals found in avocado are critical for health, including antioxidants and bioactive compounds. The text discusses their roles in cholesterol reduction and immunity enhancement, making phytochemicals key elements in the fruit's overall health benefits.
20) Container:
The use of containers for storing processed avocado products like guacamole is mentioned, emphasizing their impact on product quality and preservation of sensory attributes. Proper packaging influences consumer acceptance and product longevity in the market.
21) Toxicity:
Toxicity related to certain compounds in avocado seeds is identified as a concern. The text points to the need for processing or extracting these substances to make the seeds suitable for animal feed, highlighting the balance needed in utilizing all parts of the fruit.
22) Medicine:
Avocado leaves are noted for their traditional medicinal uses, particularly for their diuretic properties. The text advocates for leveraging such medicinal aspects to enhance the fruit's comprehensive value in health and wellness practices.
23) Dressing:
Avocado oil is mentioned as being suitable for use in salad dressings, showcasing its culinary versatility. The oil's beneficial fatty acid profile makes it an attractive alternative to traditional oils, enhancing both flavor and nutritional quality.
24) Relative:
The relative proportion of avocado’s component nutrients, such as fats and proteins, is noted for its significance to dietary considerations. Understanding these relative values aids in promoting avocado as a nutritious and balanced food choice.
25) Heating:
Heating methods, including microwave techniques, are discussed for their role in preserving avocado products. These heating strategies are essential for maintaining the aesthetic and nutritional quality of avocado in food applications.
26) Species:
The species Persea americana is the scientific classification of avocado, indicating its place in the Lauraceae family. This classification is crucial for understanding its agricultural requirements and health benefits related to specific varieties.
27) Mineral:
Avocado is recognized for its mineral content, particularly potassium, which contributes to muscle regulation and cardiovascular health. The text emphasizes the fruit's role as a significant mineral source, justifying its inclusion in health-focused diets.
28) Family:
The family Lauraceae includes the avocado tree, linking it to other species with similar properties. This familial classification helps contextualize the avocado’s characteristics and benefits within a broader plant taxonomy and agricultural context.
29) Sugar:
The mention of sugar refers to common pairings with avocado in culinary applications. The fruit's natural flavors can complement sweeteners, enhancing its versatility in recipes, but also highlighting the balance needed in healthful dietary choices.
30) Honey:
Honey is referenced as a potential pairing with avocado in culinary contexts, illustrating the fruit's adaptability in flavor combinations. The integration of sweeteners like honey shows the broader appeal of avocado in diverse food products.
31) Cloud:
The term 'cloud' is used in reference to the filtration process affecting oil clarity during preservation. Managing cloudiness in oils like avocado is essential for quality maintenance and consumer expectations regarding oil transparency.
32) Fainting (Fainted):
The word 'faint' describes the mild nut-like flavor of ripe avocado, which enhances its appeal in culinary uses. Sensory descriptors like this are important for marketing the fruit and informing consumers about its unique taste profile.
33) Lemon:
Lemon is cited as a common ingredient in guacamole, pairing with avocado to enhance flavor. This highlights the fruit's culinary versatility and its integration into various recipes to create appealing, cohesive flavors.
34) Crop:
The avocado crop is emphasized in the context of agricultural production in India. As a valuable agricultural product, the crop's potential for economic growth is discussed, especially concerning food processing and export opportunities.
35) Salt (Salty):
Salt is noted as a seasoning used in the preparation of guacamole, illustrating the role of flavor enhancers in food applications. It emphasizes how traditional seasonings can elevate the sensory qualities of avocado-based dishes.