Ceracare Supplement-GUAVA BENEFITS: A WINTER SUPER FRUIT

by fiona basil (19.03.2021)

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Winter fruits, there are many, but there are some that stand out for their nutritional qualities. Today we want to talk to you about the benefits of guava and why you should not stop consuming it during this season.

Best of all, you can include it in the delicious Christmas punch and other delicious recipes to take advantage of all its nutrients. Keep reading and discover everything it offers you.

GUAVA BENEFITS

WHOLESALE ANTIOXIDANTS

You should know that this fruit is rich in vitamins A and C, which are powerful antioxidants, substances that delay and fight the oxidation of other molecules.

Oxidation is produced by free radicals, which damage the body's cells and can cause premature aging and diseases such as cancer. By consuming guava, you can protect your body from these damages.

RICH IN VITAMIN C: MULTIPLE BENEFITS OF GUAVA

Did you know that guava is one of the richest fruits in vitamin C? It contains three times the vitamin C of the recommended daily dose.

This vitamin has multiple benefits: it favors the production of collagen, protects bones and teeth and helps the formation of red blood cells.

Its intake is also important as it facilitates the absorption of iron and increases resistance to various infections.

LOWERS CHOLESTEROL AND PROTECTS THE HEART

Various scientific studies confirm that guava is one of the fruits that help reduce bad cholesterol and increase good cholesterol. This is due to its rich fiber content, especially pectin, a water-soluble fiber that "traps" cholesterol and fats, causing their evacuation.

For this reason, guava can help reduce the risk of cardiovascular and cerebrovascular accidents, in addition to lowering blood pressure, cardiac arrhythmia and preventing clotting problems.

RECOMMENDED FOR PATIENTS WITH DIABETES: ONE OF THE GREAT BENEFITS OF GUAVA

Being very low in diabetes and carbohydrates, it is a recommended fruit for people with diabetes.

The fiber in guava has a great water retention capacity, which turns it into a gel that breaks down sugars, maintaining a safe glycemic level.

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