Food and Nutrition: Lychee
Lychee (Litchi chinensis) is the sole member of the genus Litchi in the soapberry family, Sapindaceae. The fruit has been cultivated for more than 4,000 years in China, and was once considered a great delicacy of the Imperial Court.
- Has the second-highest degree of polyphenols, which promotes heart health.
- Oligonol, a trademark ingredient in lychee, decreases deep fat, raises side-line blood circulation, decreases post-exercise exhaustion, raises stamina as well as reduces facial lines.
- Prevent the development of cancer cells as it retain the flavones quercetin as well as kaempferol as effective substances in cutting the expansion of cancer cells.
- Full of vitamins C that assists to increase the human body’s immunity. They assist the body to build up a greater resistance to bacterial infections.
- Are generally lower in calories, consists of no saturated fats or even cholesterol levels, yet full of soluble fiber – essential to help lose body weight.
- The seed contained in lychee is astringent and is also utilised for intestinal tract problems and rid the body of intestinal worms.
- High in Potassium, a crucial element to help manage blood pressure and Copper, needed in the manufacture of red blood cells. Copper is essential for the development of RBC (Red Blood Cells).
- Includes a long-standing custom in Chinese culture as an aphrodisiac
- A single serving of lychee can easily provide an abundant supply of vitamin B6, one of the so-called anti-stress vitamins.
- Phosphorus as well as magnesium in this fruit help support powerful bones
- The significant amount of dietary fiber in lychee helps add bulk to your stool and increases your digestive health.
Lychees are a very good source of sugars, diabetics should be careful. Excessive consumption of lychees can result in irritated membranes, bloody noses, fever, or sore throat. However, in normal quantities, there are no inherent health risks.