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Succulent, tangy and sweet, wonderfully delicious
loquat fruits are rich in vitamins, minerals, and anti-oxidants. This
unique fruit is originated in the mountainous, evergreen rain forest of
Southeastern China, from where it spread all across the world, including
Japan. Some of the common names of loquat include Japanese plum,
Japanese medlar or Maltese plum, etc.
The plant is an evergreen, large shrub or small tree belonging to the
family of Rosaceae of the genus; Eriobotrya and named botanically as
Eriobotrya japonica. It is closely related to the "apples."
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Loquat fruits begin appearing in the trees by the end of winter season.
Mature fruits are ready to harvest by June in Japan; however, their
harvesting season may vary from region to region. The fruits are oval to
pear shape, appear in bunches of 5-20 and measure about 3 cm in width
and 3-5 cm in length.
In general, the fruits are allowed to ripen on the tree before
harvesting. Ripe fruits have soft texture. Externally, the skin surface
is fuzzy but smooth with yellow to orange color. Internally, the flesh
is either white or golden-yellow depending on the cultivar type. Each
fruit contains 3-5, centrally placed large, brown seeds. The seeds are
inedible and may contain toxic cyanogen-glycosides.
Being a member of Rosaceae family of fruits, loquats have similar taste
and flavor as that of apples; tart, and sweet with pleasant aroma.
Loquat's leaves are also used in traditional medicines and as herbal tea
in many parts of the world.
Health benefits of Loquat fruit
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Delicious, loquats are very low in calories; provide just 47 calories
per 100 g, however, rich in insoluble dietary fiber, pectin. Pectin
retains moisture in the colon and thus functions as bulk laxative and by
this way, it helps to protect the colon mucous membrane by decreasing
exposure time to toxic substances as well as binding to cancer-causing
chemicals in the colon.
Pectin has also been shown to reduce blood cholesterol levels by
decreasing its re-absorption in the colon by binding bile acids
resulting in its excretion from the body.
Loquat fruit is an excellent source of vitamin-A (provides about 1528 IU
or 51% of daily recommended levels of this vitamin per 100g), and
phenolic flavonoid antioxidants such as chlorogenic acid, neo-chlorogenic
acid, hydroxybenzoic acid, feruloylquinic acid, protocatechuic acid,
epicatechin, coumaric acids and ferulic acid. Ripen fruits have more
chlorogenic-acid concentrations.
Vitamin A maintains integrity of mucus membranes, and skin. Lab studies
have shown that consumption of natural fruits rich in vitamin-A, and
flavonoids helps to protect from lung and oral cavity cancers.
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Fresh fruit is very rich in potassium and some B-complex vitamins such
as folates, vitamin B-6 and niacin and contain small amounts of
vitamin-C. Potassium is an important component of cell and body fluids,
helps controlling heart rate and blood pressure.
Furthermore, the fruit is also a good source of iron, copper, calcium,
manganese, and other minerals. Manganese is used by the body as a
co-factor for the antioxidant enzyme, superoxide dismutase. Copper is
required in the production of red blood cells. Iron is required for as a
cofactor in cellular oxidation as well for red blood cell formation. |