Naturally sweet, juicy and deliciously tangy, pineapple is remarkably rich in a range of health boosting nutrients: vitamin C, the body’s primary water-soluble antioxidant, aiding against free radicals, manganese, a trace mineral important in energy production, antioxidant defence and vital for bone health and connective tissue, phosphorous, potassium, copper, magnesium and calcium – all important to enhance the function of the immune system.
It’s believed pineapple could help with regulating the functioning of the thyroid gland. Moreover, pineapple contains beta-carotene, important for eyesight. Finally, bromelain, an enzyme found in pineapples and fresh pineapple juice, may be useful in improving immune function and preventing breast cancer, according to the American Cancer Society. More research is needed to verify the exact benefits of bromelain, but it appears to help prevent tissue damage and burns caused by chemotherapy and may reduce the overall side effects of chemotherapy.
Consuming fresh pineapple regularly could aid digestion, increasing the metabolic rate of the body and lowering fat storage, while also controlling symptoms such as fatigue, exhaustion and tiredness.
Eat pineapple at least 2-3 times a week for a healthier you. And you don’t need to worry about fresh preparation; according to the Journal of Agricultural and Food Chemistry, cutting, packaging and chilling fruit does not significantly affect its nutritional content, even after 6 and up to 9 days. My tip – make a large fruit salad at the weekend, store it in the fridge and enjoy all week.
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