What is the Maracuja?

Maracuja, also known as passion fruit, is a tropical fruit native to Brazil. It belongs to the Passifloraceae family and grows on a climbing vine. This oval-shaped fruit with its smooth, thick skin contains small seeds surrounded by a juicy, tangy pulp. There are several varieties of Maracuja, the most common of which are yellow and purple.

Origin and history of the Maracuja

The Maracuja is native to the tropical regions of South America, particularly Brazil and Paraguay. The Amerindians already used this fruit as a staple in their diet and also attributed medicinal virtues to it. The Spanish conquistadors discovered and introduced the Maracuja to Europe in the 16th century, taking it around the world.

Since then, Maracuja has also been grown in other tropical regions, such as Africa, Asia and the Caribbean. Today, Brazil remains the largest producer of Maracuja, followed by Peru, Colombia and Ecuador.

Composition of the Maracuja

Maracuja is rich in vitamins, minerals and antioxidants. Here are the main nutrients found in this fruit:

• Vitamin C Maracuja: Maracuja is an excellent source of vitamin C, with a content of 70 to 100 mg per 100 g of fruit. This vitamin is essential for the immune system, skin health and the fight against free radicals.
• Vitamin A: Maracuja also contains a good quantity of vitamin A, which plays an important role in eye, skin and bone health.
• Group B vitamins: Maracuja pulp is rich in B vitamins, particularly folic acid, vitamin B1 and vitamin B2, which are involved in many metabolic functions.
• Potassium: Maracuja is an excellent source of potassium, a mineral that regulates blood pressure and plays a role in heart health.
• Iron: this fruit has a high iron content, essential for cell oxygenation and preventing anaemia.
• Antioxidants: Maracuja also contains powerful antioxidants, such as flavonoids and carotenoids, which protect cells against oxidative stress and chronic diseases.

The benefits of the Maracuja

Maracuja has many health benefits thanks to its nutrient composition. Here are some of the most common benefits:

1. Boosts the immune system

Thanks to its vitamin C content, Maracuja stimulates the immune system and helps fight infection and disease.

2. Protects heart health

The antioxidants present in Maracuja have anti-inflammatory and cardio-protective properties. They can therefore help to reduce the risk of cardiovascular disease.

3. Improves digestion

Maracuja contains enzymes that aid digestion and regulate intestinal transit. It can also relieve the symptoms of digestive disorders such as bloating and abdominal cramps.

4. Promotes healthy skin

The vitamin C and antioxidants present in Maracuja help to combat the free radicals responsible for premature skin ageing. They can also help treat acne and improve skin elasticity.

5. Reduces stress and anxiety

Thanks to its B vitamin content, Maracuja can help regulate the nervous system and promote the production of neurotransmitters such as serotonin, which play a role in stress and mood management.

Use of Maracuja as a food supplement

Maracuja can be eaten fresh or processed into juice, smoothies or jam. But it can also be consumed as a dietary supplement, particularly in the form of a powder or liquid concentrate.

As a dietary supplement, Maracuja can be useful in cases of nutritional deficiency, digestive problems or chronic stress. It is often combined with other ingredients such as vitamin C, green tea or collagen to increase its beneficial effects.

It's important to ensure that the Maracuja food supplement comes from a quality source and contains no harmful additives.

Precautions for use

Although Maracuja is generally considered to be a safe fruit, it is advisable to consult a health professional before taking Maracuja-based food supplements if you are pregnant, breast-feeding or taking medication.

What's more, because of its high vitamin C content, it is important not to consume too much of it to avoid undesirable effects such as gastrointestinal problems.

Sources

– The chemical composition, nutritional value and functional properties of passion fruit seed flour
– The pharmacology of Passiflora species: an update
– Effect of late ingestion of Passion Fruit on glycaemia in Otsuka Long-Evans Tokushima Fatty diabetic mice