Nutritional value of Peach
Several prospective epidemiological studies have shown that a high consumption of fruits and vegetables decreased the risk of cardiovascular disease, certain cancers and other chronic disease. The presence of antioxidants in fruits and vegetables may play a role in these protective effects.
Peach contains antioxidants that have the ability to prevent the oxidation of “bad cholesterol” (LDL) 4. This would lower the plaque formation inside the arteries and reducing the risk of cardiovascular diseases. A clinical study in humans showed that the peach juice possible to reduce consumption in the short term (up to two hours after ingestion of the juice), damages to oxidative stress. However, the antioxidant activity of peaches and nectarines can vary greatly depending on the variety.
Phenolic compounds are antioxidants found in plant foods, which contribute to the prevention of certain maladies. In the peach and nectarine, these compounds would be the main antioxidant fruit. Vitamin C (present in greater quantities in the peel than in the flesh) and carotenoids also contribute to the antioxidant activity, but to a lesser proportion .
Flesh is white or yellow flesh, which contains the most antioxidants?
The white flesh peaches contain a greater concentration of phenolic compounds and antioxidant would be more than jaunt fleshed peaches. However, these analyzes have been made on only the pulp and antioxidants are mainly concentrated in the peel.
The skin of the fishing contains 2 to 2½ times more phenolic compounds that pulp . Some authors suggest that the skins have a better antioxidant than chair; others conclude that both the flesh peel involved in the antioxidant activity of Fishing.
Bio-active fishing compounds have been studied more than those of nectarine. There would be slightly more phenolic compounds in fisheries as in nectarines, but both fruits remain very similar from the point of view of their chimiques components. Thus, the fisheries data can probably be transposed to the nectarine.
The main carotenoids in the peach and nectarine are cryptoxanthin beta and beta carotene. There is also lute-in and zeaxanthin. Thanks to their antioxidant, foods rich in carotenoids reduce the risk of developing certain cancers.
In addition, lutein and zeaxanthin have demonstrated beneficial effects on eye diseases such as mascular degeneration and cataracte .
In general, the carotenoids are in higher concentration in the skin as in the pulp and content greatly increases during ripening of fruit. Note that carotenoids, including beta-carotene, are better absorbed when a small amount in the body lipids (fats) is consumed even moment 9.
The peach and nectarine are sources of dietary fiber. A serving of fresh nectarine or peach, the equivalent of a medium fruit, height of 5% to 9% of daily recommended intake of fiber for men and women adults. These contributions are greatly reduced if the fruit peel is not consumed, because this part contains important quantity. In addition to prevent constipation and reduce the risk of colon cancer, a diet high in fiber, particularly soluble fiber, can help prevent cardiovascular disease and better control of type 2 diabetes and appetite .
As an excellent source of vitamin C that acts as an oxidant. Peaches can help fight the formation of free radicals that can cause cancer.