Here is why you shouldn’t throw away bananas with brown spots
The national Geographic reported that about a third of the planet’s food goes to waste, often because of its looks. But, what if a fruit adds up to its health benefits, the worse it looks? This is the case of banana fruit, and here is why you shouldn’t thrown away banana with brown spots.
Everyone has heard that the more brown spots you see in a banana peel, the better it is for your health. But, now science has actually backed such statement and that re- enforces the fact that you shouldn’t thrown away banana with brown spots.
Recently, a study used the extract of banana fruit to identify its anticancer activities against tumor cell lines of Human colon carcinoma (HCT-116) and breast cancer (MCF-7), respectively. Hexane extracts of banana peel and pulp exhibited the highest cytotoxicity towards HCT-116 and MCF-7 with inhibition of 62.04 and 61.21 respectively. It was concluded that banana peels can be used as good source of antioxidant and antiangiogenic agent. While, this study did not specify whether the bananas tested had ripened to the point of developing brown spots, it shows that the fruit is already highly beneficial for human health, because of its antioxidants and antiangiogenic capabilities.
Now that we know banana fruit has anticancer activities, and this is a good enough reason to eat more bananas. Let's find out the reason why you shouldn’t thrown away banana with brown spots.
So, the reason why you shouldn’t thrown away banana with brown spots is because Japanese researchers found that bananas with dark spots are 8 times more effective in enhancing the property of white blood cells, than green skin versions. This effect in the body is extremely important for cancer patients and those trying to prevent cancer or its re- occurrence, because low white blood cell count is detrimental in the fight against cancer, as White blood cells (WBCs) fight infections from bacteria, viruses, fungi, and other pathogens (organisms that cause infection).
Banana ripens with significant physicochemical and biochemical changes in the process of postharvest. The browning of a banana is mainly attributed to the oxidation of phenolic compounds by polyphenol oxidases, also known as tyrosinases . Interestantly, scientists found that this enzyme called tyrosinase is also present in human skin, and it is found in greater quantities in people suffering from melanoma. So, researchers from the Laboratory of Physical and Analytical Electrochemistry in Switzerland - built a custom cancer scanner that could be used on banana peels, and then human tissue, because they concluded that tyrosinase is a reliable marker for melanoma growth.
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