Eating (unripe) bananas apparently reduces the risk of cancer
It’s not news that some products, besides being incredibly delicious, also have medicinal properties. Manuka honey is said to have anti-inflammatory properties, while chocolate is good for your heart. But bananas also appear to have a remarkable effect on our bodies.
Of course, we’ve known for some time that eating fruit is healthy and that bananas are a remarkable fruit. Years of research by experts from the universities of Newcastle and Leeds show that eating one unripe banana a day can reduce the risk of certain types of cancer by 60%. And that has to do with the starch in bananas.
The research
Around 1,000 people took part in the study, all of whom had been diagnosed with Lynch syndrome (a hereditary condition that increases your risk of bowel cancer). For two years, participants were given a dose of ‘banana’ starch to see what effect it had. ‘We discovered that this starch reduced the risk of a range of cancers by 60 percent. The effect is particularly noticeable in the upper part of the digestive system,’ said Professor John Matters of the University of Newcastle in a research statement.
How does that work?
The important thing is that the banana is not yet too ripe and soft. Only then does it contain the right resistant starch. This starch is not broken down immediately in the small intestine, giving it time to ferment in the large intestine. As a result, it can feed bacteria that are good for the gut flora. This helps keep the intestines healthy and reduces the chance of cancer.
Wonder fruit
Of course, the banana is not a wonder fruit and cannot cure cancer. It only affects a few specific types of cancer. But why not eat an unripe banana? It can’t hurt, and it might help!
Also read:
- Can you eat green bananas – and more pressing banana questions answered
- 5 common mistakes to avoid when baking banana bread
- Emma’s food frustrations: green bananas at the supermarket
Source: Euronews.com
