7 junio, 2024

10 properties of borojó for physical and mental health

He borojó is the fruit that is extracted from the plant Borojoa patinoi, belonging to the Rubiaceae family. It grows in humid tropical forests. The name comes from the Emberá word, borojoawhich means round, globose.

The properties and benefits of borojó scientifically proven are its high levels of carbohydrates, dietary fiber, calcium, antioxidants and others.

The plant from which borojó is extracted comes from the tropical forests of Colombia, Ecuador and Panama. In traditional medicine, the juice of this fruit is used to treat sexual impotence, bronchial conditions, malnutrition, hypertension, cancer, infections, and chronic fatigue.

This fruit is round, between 7 and 12 cm in diameter, green to brown in color and weighs between 740 and 1 kg, of which 88% is pulp.

The pulp has a relative humidity higher than 60%, which indicates that it has a high water content in its composition. In dry weight, most of the borojó is carbohydrates, dietary fiber, protein, calcium, phosphorus and iron.

Borojó nutritional properties

1. Reduces fatigue after exercise

Due to its large amount of carbohydrates, borojó is appropriate for people who are physically active, since it provides the necessary energy to recover from training.

The main carbohydrate in borojó is fructose, a carbohydrate that has been studied for its effects in sports.

Previous studies have indicated that fructose decreases fatigue in aerobic and anaerobic sports.

In cyclists, the consumption of fructose and glucose decreased by 8% the time in which the cyclists finished the race, compared to the group that only consumed glucose, and 19% less than the group that took a placebo with water.

In studies with laboratory rats, it has been shown that the consumption of fructose without physical activity triggers fat accumulation in the liver. Virtually any carbohydrate will be stored as fat if it is not used.

2. Provides dietary fiber

Dietary fiber is a diverse set of substances, mainly polysaccharide carbohydrates, found in foods of plant origin.

Their main differential characteristic is that they are not digested in the small intestine and consequently reach the large intestine unchanged.

Currently, dietary fiber is classified based on its solubility in water: soluble fiber and insoluble fiber. Soluble fiber often forms viscous solutions in water, which causes delayed gastric emptying and digestion.

This type of fiber is fermented by bacteria in the colon, giving rise to beneficial short-chain fatty acids on serum cholesterol and glucose concentrations.

Insoluble fiber has a high water retention capacity. Its main effect is to increase the volume of feces, accelerating the speed of intestinal transit, preventing constipation, hemorrhoids and diverticula.

It has been proposed that it may reduce the risk of colon cancer. The amount of dietary fiber consumption depends on the age and sex of the people. Generally, males need more dietary fiber. In men between the ages of 19 and 50, the values ​​are 38 g per day, while in women of the same age they are 25 g per day.

Borojó provides almost 9 g of dietary fiber for every 100 g of fruit. Being a large fruit (700-1000 g) it would practically provide the entire amount of recommended daily fiber. In addition, this fiber would be of both types, mostly of the insoluble type (it helps to improve our intestinal health).

3. Strengthens bones, teeth and gums

Calcium is a mineral that is involved in many biological functions essential for life, from its intervention in the process of muscle contraction to blood clotting.

As an ion, Ca2+ is a cofactor of multiple enzymatic processes. It is very important in the mineralization and, therefore, in the strengthening of bones, teeth and gums. In addition, it favors proper blood coagulation, preventing cardiovascular diseases.

This nutrient favors the regulation of heart rate and the transmission of nerve impulses.

The consumption of a piece of borojó would provide approximately half of the calcium that is required per day.

4. It is a source of phosphorus

Phosphorus is a mineral that constitutes 1% of the body mass of people. Followed by calcium, it is the most abundant mineral in the body.

It also contributes to the formation and development of bones and teeth, the secretion of breast milk, cell division and metabolism, or the formation of muscle tissue.

Phosphorus concentrations also vary with age, but in general terms, in adults over 19 years of age, daily phosphorus intake should be 700 mg. The absorption of this mineral, like that of calcium, is regulated by vitamin D.

The consumption of a piece of borojó could be supplying a third of the recommended amount of phosphorus per day.

5. Improves oxygen transport

Iron is an essential mineral, since it is necessary for the synthesis of hemoglobin, which is involved in the renewal of blood cells (erythrocytes).

Erythrocytes make it possible to transport oxygen from the lungs to different organs, such as muscles, liver, heart or brain.

The recommended daily amount varies with age and sex. Adult women ages 19 to 50 are recommended to consume 18 mg per day, and men of the same age, 11 mg per day.

A borojó fruit could be providing approximately one third in men and one sixth in women, of the recommended daily amount of this mineral.

6. Improves the functioning of the heart, nervous and digestive systems

Vitamin B1 is found in borojó. It plays an important role in the metabolism of carbohydrates, mainly to produce energy. In addition, it participates in the metabolism of fats, proteins and nucleic acids (DNA, RNA).

It is essential for normal growth and development and helps maintain the function of the heart, nervous system, and digestive system.

The recommended daily amount of intake of this vitamin varies with age and sex. In women between the ages of 19 and 50, the intake should be 1.1 mg, while in men of the same age it is 1.2 mg.

The use of complex B is widely recommended for people who suffer from fatigue.

7. It is rich in vitamin C and antioxidants

Vitamin C, or L-ascorbic acid, is a water-soluble vitamin, essential in humans and other mammalian species. It is necessary for normal growth and development.

Vitamin C is needed for the growth and repair of tissues in all parts of the body. It is used to produce skin, tendons, ligaments, blood vessels, heal wounds, and form scar tissue. Additionally, it helps iron absorption.

All these roles are generated, since it participates as an electron donor for eight different enzymes. For example, in the synthesis of collagen some amino acids are hydroxylated, such as lysine and proline.

In these cases, vitamin C is an electron donor to the enzyme prolyl-hydroxylase or lysyl-hydroxylase. Vitamin C is one of many antioxidants, nutrients that block some of the damage caused by free radicals.

In general terms, the consumption of vitamin C varies with respect to age and sex. In adults from 19 to 50 years old it is 75 mg daily, while in men it is 90 mg daily.

It is not recommended to exceed 2000 mg daily, as it causes diarrhea and upset stomach.

8. It has an acidic pH

Borojó has an acidic pH, so it would not be highly recommended for people with gastritis. Its pH is approximately 3.08, similar to that of orange juice, which is 3.

However, for a person without gastric complications there is no problem for its consumption.

9. Hydrate

Borojó can help keep the body hydrated, since more than 80% of its composition is water.

However, no food should be a substitute for natural water, since it is very important to maintain the water balance to maintain health.

10. It is a source of polyphenols

The University of La Sabana, Bogotá, Colombia, studied the polyphenolic extracts of borojó and found that this fruit has a polyphenol content with values ​​between 600 and 800 mg/100 g.

These polyphenols have also been shown to have antimicrobial action against human pathogenic bacteria. S.aureus and E.coli.

This study left open the possibility of continuing research on the potential use of borojó as a natural antioxidant for the food, pharmaceutical and cosmetic industries.


Center for Advanced Food Technology Rutgers University Polyphenolic Content of Borojo. (2008).
Currell, K., & Jeukendrup, AE (2008). Superior endurance performance with ingestion of multiple transportable carbohydrates. Medicine and Science in Sports and Exercise.
Diaz, R. (2014). Physicochemical and rheological characterization of borojó pulp (Borojoa Patinoi Cuatrec.) and derived food products author.

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