Physalis peruviana
A fruit that grows on wild shrubs, it is round, yellow and sweet. Its shell is cocoon-shaped and has a texture similar to paper. Golden berries, also known as Physalis peruviana, is Peruvian fruit that’s highly concentrated with nutrients and bioactive compounds. Its bitter and sour taste generates an agreeable flavor on the palate and is considered a superfood due to its health benefits and high content of Vitamin C.
Resembling a golden raisin but with a flavor that’s more sweet and tart, golden berries are extremely nutrient dense superfoods with easily absorbable bioavailable compounds. Golden berries contain linoleic and oleic acid, two essential fatty acids that aid in insulin sensitivity and fat oxidation. There is also some research suggesting the fatty acids’ effectiveness for promoting good health in general. They’re also loaded with antioxidants. Phytochemical screening has revealed an abundance of flavonoids as well. Flavonoids are specific antioxidants that promote cardiovascular health and other benefits.
Benefits
Goldenberries most impressive health benefits: due to its high antioxidant power, includes its ability to prevent certain degenerative diseases of the heart, prostate, colon and breast. Like carotenoids and polyphenolic compounds, antioxidants found in golden berries can neutralize free radicals, the damaging by-products of cellular metabolism that can cause healthy cells to mutate into cancerous ones.
It’s considered a superfood because it is full of nutrients: that can help in processes of weight loss, diabetes control, strengthening of the immune system and significantly improving overall health.
Cholesterol balance: Although many people think of fats as a negative component, in reality, humans need a variety of essential fatty acids for the proper functioning of many processes in the body.
Normal blood sugar: Starch and sugar are broken down in the body through an enzymatic reaction, a process that can increase blood sugar levels. Studies suggest that golden berries may be helpful for inhibiting the enzyme responsible for this reaction and preventing the breakdown of starchy carbohydrates; thus controlling the impact carbohydrates have on blood sugar.