The soursop, scientifically known as Annona muricata Lin., belongs to the Annonaceae family. It bears large, spiky fruits with a unique taste that combines sour and sweet, and a creamy texture.

This fruit is also known as Brazilian pawpaw, custard apple, or Brazilian papaya. In traditional medicine, it has been used to treat diseases such as arthritis, neurological disorders, and diarrhea. It also serves as a food source.

The soursop contains various nutrients beneficial to health, such as fiber and vitamin C, which can help prevent many common health problems. However, current research on the potential health benefits of consuming soursop in humans is still limited, and its exact benefits remain to be further clarified.

The soursop is rich in antioxidants and anti-inflammatory compounds, which are highly beneficial to overall health. Antioxidants can protect cells from damage caused by free radicals. Free radicals are highly reactive molecules. When the body's antioxidant defense system fails to resist their attack, a state of oxidative stress occurs, which is closely related to chronic diseases such as heart disease and certain cancers. Antioxidants neutralize free radicals and reduce their damage to lipids, proteins, and DNA within cells, thereby preventing oxidative damage.

The soursop contains a variety of protective plant compounds, such as sesquiterpenes, phenolic compounds, acetogenins, and alkaloids. These compounds are part of the plant's own defense mechanism and may also bring benefits to human health. For example, phenolic compounds like coumaric acid have powerful antioxidant properties. In addition, the soursop is rich in acetogenins, and some studies have shown that acetogenins have significant anticancer effects.

Meanwhile, the soursop is an excellent source of vitamin C. One cup of raw soursop can provide 46.4 milligrams (mg) of vitamin C, which accounts for 52% of the daily requirement of vitamin C. Studies have shown that a diet rich in vitamin C can help reduce the risk of many common diseases related to oxidative stress, including certain cancers, heart disease, and neurodegenerative diseases (diseases related to the brain). Moreover, a diet rich in vitamin C has been proven to reduce inflammation, which is especially beneficial for people with inflammatory diseases such as arthritis and inflammatory bowel disease (IBD).

The soursop is rich in fiber, which is crucial for digestive health. One cup of raw soursop can provide 7.42 grams of fiber, meeting 26.5% of the daily fiber requirement. This fruit contains both insoluble and soluble fiber. Insoluble fiber can pass through the digestive system intact, promoting normal defecation by increasing fecal volume. In contrast, soluble fiber absorbs water into the feces, making defecation easier and more comfortable.

Research results indicate that a high-fiber diet can prevent a variety of diseases, including digestive tract cancers. A study found that a high-fiber intake can reduce the risk of gastric cancer and colorectal cancer.

The soursop contains various bioactive compounds that may lower blood pressure. Some studies suggest that compounds in the soursop may lower blood pressure by inhibiting an enzyme called angiotensin-converting enzyme (ACE), which plays an important role in regulating blood pressure levels.

A study of 143 people with borderline hypertension found that compared with the control group, consuming seven ounces of soursop juice daily for three months significantly reduced blood pressure levels. During the three-month study period, the control group was more likely to develop hypertension than the participants who consumed soursop juice. This indicates that adding soursop products (such as soursop juice) to the diet may help lower blood pressure levels and prevent the occurrence of hypertension. However, the number of studies on the potential blood pressure-lowering effect of the soursop is limited, and more research is needed to understand its role in blood pressure management.

The soursop is rich in a variety of vitamins and minerals and is a good source of fiber. The following is the nutritional composition of one cup of raw soursop: Calories: 148; Protein: 2.25 grams; Carbohydrates: 37.8 grams; Fiber: 7.42 grams; Fat: 0.67 grams; Copper: 0.193 mg (21% of daily intake); Iron: 1.35 mg (8% of daily intake); Magnesium: 47.2 mg (11% of daily intake); Potassium: 626 mg (13% of daily intake); Vitamin C: 46.4 mg (52% of daily requirement); Folate: 31.5 micrograms (mcg) (8% of daily intake); Niacin: 2.02 mg (13% of daily intake).

The soursop is low in calories but rich in fiber, vitamins, and minerals. It is rich in copper, potassium, and vitamin C. Copper is a mineral essential for basic functions such as red blood cell formation, iron metabolism, growth and development, neurotransmitter synthesis, and energy production. The soursop also has a relatively high potassium content, and potassium is often deficient in many modern diets. Potassium is indispensable for key functions such as muscle contraction and blood pressure regulation. Studies have found that people with low potassium intake have a greater risk of various health problems such as hypertension, heart disease, and osteoporosis. Besides potassium, vitamin C, and copper, the soursop is also rich in iron, magnesium, folate, etc., which all play important roles in overall health.

Although the soursop is rich in nutrients, the acetogenin compounds found in its fruits may be harmful. Although acetogenins have anticancer properties, large intakes of these compounds may be toxic.

Some studies have found that long-term consumption of soursop may increase the risk of developing atypical Parkinson's disease, a neurological disease similar to Parkinson's disease. Regular consumption of soursop and other fruits containing acetogenins is considered a factor contributing to the high incidence of atypical Parkinson's disease in the French Caribbean islands. In addition, regular consumption of soursop and other fruits containing acetogenins may also aggravate the severity of any form of degenerative Parkinson's disease (including Parkinson's disease).

Although more research is still needed to understand the impact of consuming soursop on neurological health, it is advisable to be cautious when consuming soursop and its products. If you have a neurological disease such as Parkinson's disease, it is essential to consult a healthcare provider before consuming soursop.

The soursop is popular in regions such as South America and the Caribbean. People usually add it to recipes such as ice cream, jam, jelly, and candies. It can also be juiced and added to drinks such as smoothies and shakes. The soursop has a fine texture and a sweet taste, often described as a mixture of apple, strawberry, and citrus flavors.

It should be noted that the seeds of the soursop are poisonous, so care must be taken when handling it. The following is the method for handling raw soursop: Select a soursop with a yellow-green peel and a soft touch, which indicates that it is ripe and ready to eat; Wash the soursop under running water to remove dirt, and then use a knife to peel the skin from the pulp; Cut the fruit in half lengthwise and remove the seeds; Then you can directly enjoy the fruit or make it into juice, ice cream, sorbet, or smoothie. Depending on where you live, you can buy soursop from specialty stores or farmers' markets. You can also purchase it online.

In conclusion, the soursop is a tropical fruit rich in nutrients and protective plant compounds such as vitamin C and polyphenols. Due to its relatively high content of vitamins, minerals, antioxidants, and fiber, it may be beneficial to digestive health and help prevent common health problems such as hypertension. However, because its fruits contain a large amount of specific compounds, large intakes may be toxic, so it should be consumed in moderation. In addition, if you have a neurological disease such as Parkinson's disease, you must consult a healthcare provider before consuming soursop or products containing soursop, as this fruit may pose a safety risk to people with neurological diseases.