Vitamin C in papaya

The papaya (Carica papaya L.) is a tropical fruit that is native to the tropics of South America. It was first cultivated in Mexico several centuries ago but is currently being cultivated in most of the tropical countries. It is now widely cultivated in India, China, Sri Lanka, Malaya, Mexico, Brazil, Peru, Venezuela, Central and South Africa, Philippines, Australia and on most of the Pacific islands.

Papaya is rich in vitamins C as well as a good source of vitamin E and vitamin A. Vitamin C in papaya fruit is in range of 57 – 108 (mg/100g). One serving of papaya can provide about 100% daily requirement for vitamin C.

Vitamin is one of the antioxidants found in papaya. Antioxidant is any substance that when present at low concentration compared to those of an oxidisable substrate signifcantly delays or prevents oxidation of that substrate. Antioxidant functions are associated with decreased DNA damage, diminished lipid peroxidation, maintained immune function and inhibited malignant transformation of cells.

Because of its anti-inflammatory properties, papaya can relieve the severity of rheumatoid arthritis, polyarthritis and osteoarthritis. It has been reported that people who consumed the lowest amounts of vitamin C-rich foods were more than three times more likely to develop arthritis than those who consumed the highest amounts.
Vitamin C in papaya

Eating fresh fruit daily could reduce risk of macular degeneration

Aged-related macular degeneration (AMD) is caused by cumulative damage to the macula, the center of the retina. It is the most common cause of visual impairment and blindness in the elderly in industrialized nations.

AMD is classified into two main forms: non-neovascular (also known as “dry” or “nonexudative”) or neovascular (also known as “wet” or “exudative”). The clinical hallmark of non-neovascular AMD is drusen, which are yellowish deposits at the level of the retinal pigment epithelium (RPE) which lies just under the neurosensory retina.

In general, a diet rich in fruits, vegetables, and whole grains appears to reduce the chances of developing macular degeneration. Eat dark green leafy vegetables and fresh fruit daily can help reduce the risk of macular degeneration.

Vitamin C sources including citrus fruit, berries and tomatoes should be added in a range of other nutrients that will help support good macular health. Bananas, apples and peaches also have a lot of vitamin C. Fruits also contain antioxidant carotenoids, so they do double duty for human eyes.
Eating fresh fruit  daily could reduce risk of macular degeneration

Good fruit for eye cataract

If left untreated, cataracts are the leading cause of blindness worldwide. Cataracts represent an opacification of the crystalline lens (the eye’s main lens, which performs one of sight’s primary functions, known as accommodation; without this, objects would appear blurred).

The five-year follow-up to the Beaver Dam Eye Study showed a reduced risk for nuclear and cortical cataracts among people using multivitamins or any supplement containing vitamins C and E. The Beaver Dam Eye Study is a population-based study of age-related ocular disorders.

Eating foods with high in β-carotene, Vitamin C and Vitamin E is important for good eyes. These substances are called antioxidants, and most of the nutritional components of cataract prevention and reversal are related to boosting antioxidant levels. Antioxidants are one of the most important combatants against free radicals, a major cause of cataract formation.

Vitamin C may be helpful in fighting cataracts by slowing their progression. The American Optometric Association recommends at least 250 mg of daily vitamin C for optimum eye health. Fruit higher with vitamin C: Cantaloupe. Citrus fruits and juices, such as orange and grapefruit. Kiwi fruit.

Avocado is rich with vitamin E. While fruit rich with β-carotene include: apricots, cantaloupe, guava, mangoes, nectarines, peaches, pink grapefruit, tangerines, tomatoes and water melon.
Good fruit for eye cataract

Vitamin content in mangosteen

Mangosteen is a low growing tropical evergreen tree that grows anywhere from 20 to 80 feet tall.

The fruit contains 79% water 0.5% protein, 20% carbohydrates, 0.63 % acidity, 0.3% fiber, 11 mg% calcium, 17 mg% phosphorus, 0.09 mg% vitamin B, 0.06mg% vitamin B2, 0.1 mg % vitamin B5, 66 mg% vitamin C.

The fruit is a good a source of vitamin C and can supply nearly 12% of the daily requirements per 100 g.

Vitamin C is yet another antioxidant found in mangosteen that is known for its water solubility and aid in helping the body develop immunity to infections agents that cause disease like flu, scurvy and is some cases cancer.

Vitamin E is another vitamin known to have its traces in mangosteen. This vitamin is usually found in nuts and legumes but in this case, also in mangosteen.

Vitamin E is good for keeping the human skin looking young and fighting off aging. It is also beneficial for hair and nails.

It has also benefits like lowering level of bad cholesterol and reducing the chances of women getting fibrocystic breast disease.

In general, vitamin concentrations in mangosteen are relatively low compared with other exotic fruit, yet both folate and ascorbic acid levels are comparatively high.
Vitamin content in mangosteen