Loquat

Succulent, tangy and sweet, wonderfully delicious loquat fruit is rich in vitamins, minerals, and anti-oxidants. This unique fruit is originated in the mountainous, evergreen rain forests 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,amaltese plum, etc. The plant is an evergreen, large shrub or small tree belonging to the family of rosaceae, in the genus; eriobotrya, and named botanically as eriobotrya japonica. It is closely related to the "apples.".

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 in 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. But they are soft and juicy in texture instead of crispy in apples. Loquat's leaves are also used in traditional medicines, and as herbal tea in many parts of the world.

Delicious, loquats are very low in calories; provide just 47 calories per 100 g. Nonetheless, they are rich in insoluble dietary fiber, pectin. Pectin retains moisture in the colon, and thus functions as bulk laxative. 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. Ripe 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.

Fresh fruit is very good 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.