endroog

Gâc is a Southeast Asian fruit found throughout the region from Southern China to Northeastern Australia. It is also known as Baby Jackfruit, Spiny Bitter Gourd, Sweet Gourd, or Cochinchin Gourd. It has been traditionally used as both food and medicine in the regions in which it grows. Gâc (Momordia Cochinchinemis Spreng), is a bright-red fruit that grows as large as a cantaloupe and abundantly on vines all over sub-tropical Asia, especially in Vietnam. Beta-carotene, a natural carotenoid antioxidant found abundantly in gâc fruit, helps boost the immune system and assists the skin’s cellular rejuvenation process. Carotenoids as plant pigments function as protection of the plant against excess sunlight. As a result, their natural nutritional value is especially important to healthy skin.

In Vietnam, it is widely consumed because it has a relatively short harvest season (which peaks in December and January), making it less abundant than other foods, gac is typically served at ceremonial or festive occasions in Vietnam, such as Tet (the Vietnamese new year) and weddings. It is most commonly prepared as a dish called xôi gâc, in which the aril and seeds of the fruit are cooked in glutinous rice, imparting both their color and flavor. More recently, the fruit has begun to be marketed outside of Asia in the form of juice dietary supplements because of its allegedly high phytonutrient content.

The health supplement product, R.G. Skin Revitalizer by St. Paul Brands promotes the use of gac oil. RedGac is an oil, not a juice. There a big difference because it is an oil, RedGac both supplies and delivers to the body of the high natural levels of antioxidants. Gac is an natural source of beta-carotene, lycopene, and long-chain fatty acids, and the fat in the fruit pulp is essential for the absorption of those fat soluble nutrients. Fat soluble nutrient digestion is assisted by natural fruit oils.

While gac is an exceptional source of B-carotene (18-50 mg/100 g), lycopene, and long-chain fatty acids (24 g/100 g). , it’s the fat in the fruit pulp (about 100 mg/g) that is essential for the absorption of B-carotenes.

In order for nutrients to be absorbed by the human digestive system, they must bind with fat molecules. According to Dr. Steven Shwartz of Ohio State University, “many fruits and vegetables are rich in beneficial carotenoids, but most are virtually fat free, which may limit the body’s ability to absorb some of these nutrients.”

Oh, now I realize why the Vietnamese people have good smooth skin. This post is sponsored by St. Paul Brands, USA through PayPerPost.