Peaches – acts against free radicals.

Delicious and widely popular peaches are native to China, from where they spread to rest of the world. Technically, peach fruit is a “drupe” having similar features as that of other Prunus members including plums, nectarine and almonds.

Delicious peaches are low in calories and contain no saturated fats. Nonetheless, they are packed with numerous health promoting compounds, minerals, and vitamins.

Fresh peaches are a source of vitamin-C. Vitamin-C has antioxidant effects,vitamin-A and ß-carotene. ß-carotene is a pro-vitamin, which converts into vitamin-A inside the body. They are rich in many vital minerals such as potassium, fluoride, and iron. Peaches contain health promoting flavonoid poly phenolic antioxidants such as lutein, zeaxanthin, and ß-cryptoxanthin. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.

As it goes with any fruit with thin skin like plums, tomatoes etc, try and buy organic produce or make sure to clean the skin of the fruit by scrubbing between palms to get rid of the preservatives on the skin of the fruit.

Peach sections are a great addition to fruit salads. Fresh fruits are being used in a variety of fruit cocktails along with grapes, pineapple, cherry and plums. Peaches are being used in the preparation of pie, tart, desserts, jams and jellies.

From the Panel of Well at Heart e-Health Magazine App

– By Ms. Pariksha Rao

M Sc in Advanced Human Nutrition and Public Health Nutrition (Delhi University).

Diploma in Clinical Research and Clinical Behaviour Science

Senior Clinical Nutritionist & Wellness Coach

Mindfulness Expert – Diabetes (UK)

International Diabetes Federation certified Diabetes Educator.

She is the founder of Indian Diabetes Educators group. Presently she is a member of American Heart Association (AHA), American Diabetes Association (ADA), Coeliac Society of India, Indian Dietetic Association and National Institute of Nutrition.

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