CAIGUA POWDER PERU

Product Description

The ripe fruit is used as cooked or raw food, with pleasant flavor between cucumber and sweet pepper. One of the most common is the filling stews.

These fruits are preserved up to 5 days in cool, ventilated areas, and about *5 days to 7 ° C and *5% relative humidity. While mature has a bright green uniform and past maturity begins to yellow.

This vegetable is rich in dietary fiber which is recommended regimens for another part in Peruvian universities studies indicate that it is useful for the treatment of hypercholesterolemia also attributed other effects such as hypoglycemic, analgesic, antioxidant, diabetes. For its medicinal properties in the industry is generally processed in capsule form.

In the fruit it is the most used part of the plant is pectin, galacturonic acid, dihydroxytryptamine, a bitter principle called picrina, and resins.

Other nutritional content of interest:

Minerals: phosphorus, calcium, iron, selenium, magnesium and zinc.
Vitamins: Thiamine, Vitamin C,
A steroidal compound consists of a mixture of sitosterol (dihidroestigmasterol) 3 beta - D glucoside attributed to its hypoglycemic and antilipemic rise preventing LDL (bad cholesterol).
Low-density lipoprotein.
The immature fruit contains luteolin, diosgenin (base of the production of sex hormones, anti-inflammatory and anabolic), stigmasterol (byproduct in extracting vitamin E) estigmadicn (another byproduct).

It is also good against diabetes, for circulation, high blood pressure (infusion of the seeds), against otitis, anti-inflammatory, to the tonsillitis, tonsillitis, as a diuretic and even as toothpaste (root).