According to a study conducted at the Center for the Development of Biotic Products, it was found that these fruits are a source of resistant starch and function as dietary fiber.
Louise Arturo Belo Perez, who led the study, explained that the starch is the main polysaccharide, which when fully disorganized by cooking, is hydrolysed by digestive enzymes to become glucose, which increases the content of this carbohydrate in the blood.
Related: What to do to prevent colon cancer?
Scientists have explained that there is a wide variety of cereals, especially corn, wheat, rice, as well as some roots and tubers, such as potatoes, cassava, sweet potato and taro, from which the starch is extracted in the food industry.
However, after the study it was found that mango and banana that are not fully mature contain a larger amount of resistant starch.
He said at this stage, starch has physiological benefits as a regulator of blood cholesterol and as a contribution to the calories needed for diabetics without overcoming blood glucose.
However, the main quality is that it becomes the protector of the cells that put the colon and when it goes straight to the colon, it is fermented from the microbiot, which produces butyrate, a short chain fatty acid.
Buyrate has anti-inflammatory properties while providing enough energy for cells that put the colon so that the greater presence of this fatty acid has a better protective effect, especially in the processes of inflammation of this organ, the researcher continues.
According to health authorities, about 15,000 cases of this type of cancer are diagnosed each year in Mexico and more than 6,500 life-saving patients.
Connected: Bowel cancer increases and affects even adolescents
The researcher said that it is important to assess the methods for processing, storage and production of these fruits in order to obtain higher quality sensory, nutritional and functional levels.
Obtained from the results of his research, Belo Perez proposed to give quality to nutritics (food products with nutritional and functional features positive for the body) to resist starch.
This is because its consumption has positive effects on health, it can also be of great help in preventing obesity and overweight, which are a source of major global health issues such as cardiovascular disease or diabetes.