Health Benefits of Longan You May Not Know

The flesh of longan fruit resembles that of a grape in taste and texture, but longan has a hint of musk in the flavor.

Native to Vietnam, longan is very popular in Asia, and an Asian market may be your best bet for finding the fresh fruit. Longan is also available canned and dried. Traditional Vietnamese medicine uses both the fruit and the seed for healing and for general health. Scientific research does not support all the health claims for longan, but the fruit has nutrients that are valuable in maintaining wellness.

Fresh longan fruit is high in vitamin C, as most fruits are — which is one reason why fruit is so vital in a healthy diet. One serving of longan provides almost a full day's requirement. A longan’s unique appearance and taste may tempt your appetite and lead you to eat more fruit. Nutritionists point out that eating a variety of fruits gives you a broad spectrum of nutrients.

Because it’s rich in vitamin C and other nutrients, longan can provide these health benefits:

When that cut on your finger finally heals, you can thank vitamin C. Also known as ascorbic acid, vitamin C is vital for tissue health and promotes healing of cuts and wounds. It also helps the body create collagen, a tough substance that is part of muscles, cartilage, skin, bones, and almost every other part of the body. Vitamin C keeps your teeth and gums healthy too.

Some studies have suggested that because vitamin C is an antioxidant, and can contribute to heart health. It may reduce stiffening of the arteries, which is a feature of cardiovascular disease. Vitamin C supplements do not seem to have this effect. Getting vitamin C from plant sources, such as longan, appears to be a better path to heart health. More research could show exactly how vitamin C might protect the heart.

Longan contains a good amount of potassium, which helps control blood pressure. Many nutritionists consider potassium an under-consumed nutrient, with most Americans getting only about half the recommended amount.

Ancient humans consumed about 16 times more potassium than sodium, but Americans today take in twice as much sodium as potassium. Some scientists believe this imbalance is one reason so many people have high blood pressure. Because elevated blood pressure is a risk factor for stroke, those with adequate potassium in their diet have a lowered risk of stroke.

 

Source: webmd