Peach, like any fruit is healthy for all of us.
Recent work shows that peaches contain three anthocyanins and 14 non-coloured phenolics. All these compounds are known for their antioxidant potential and a recent survey of extracts from various peach cultivars has revealed how active they are as antioxidants (Bento et al., 2018). Some cultivars are better than others – Royal Lu is a variety which produced an extract which was the most active in the DPPH assay. On the other hand, the variety Sweet Dreams was most active against the NO radical.
Peaches And Diabetes
The extracts of peach are also active against the enzyme, α-glucosidase. Two varieties Royal Magister and Royal Glory showed the highest inhibitory activity against this particular enzyme. Possessing this type of inhibitory activity suggests peaches have an anti-diabetic effect so that carbohydrates cannot be effectively digested in the gut. How effective remains to be seen in clinical studies but there is some encouragement here in being able to reduce the impact of dietary carbohydrates on raising blood sugar levels.
Peaches And Blood Cell Protection
The peach extracts were also active in protecting human erythrocytes which are our red blood cells and appeared to protect them from oxidative damage. Royal Lu was the variety best at reducing haemolysis and reducing haemoglobin oxidation.
The implication here with eating peaches is that the study suggests that this fruit has antihemolyic potential. Given the type of anthocyanins and phenolics present in peaches which are also found in so many other fruits, implies consuming fruits helps to protect our blood cells from free radical damage
Please consult our page on growing peaches and nectarines if you interested in enjoying the home-grown benefits of this fruit.
References
Bento, C., Gonçalves, A. C., Silva, B., & Silva, L. R. (2018). Assessing the phenolic profile, antioxidant, antidiabetic and protective effects against oxidative damage in human erythrocytes of peaches from Fundão. Journal of Functional Foods, 43, pp. 224-233. https://doi.org/10.1016/j.jff.2018.02.018
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