Antioxidants are believed to be playing a role in reducing the risk of succumbing to early disease, such as heart disease, and some cancers (1). It is thought that antioxidants absorb and neutralise dangerous free-radicals, factors that seem to cause the body to ‘oxidise’, or age, quickly.

Although the body produces antioxidants of its own, it seems to benefit from the extra antioxidants provided in the diet, especially from whole grains, vegetables, mushrooms and fruits. This is still an emerging science, but the evidence suggests that the banana is a key player in keeping us healthy.

Two published research papers confirmed that bananas have significant antioxidant power. One study showed that bananas reduced the oxidative stress in the blood and reduced the ability of LDL cholesterol (bad cholesterol) to be damaging (2). The prevailing view is that oxidised LDL plays a major role in the formation of plaques that tend to clog the arteries and lead to heart disease, so anything that reduces this risk is good news.

Another study showed the antioxidant compounds in bananas helped protect nerve cells, which in turn could help protect the brain from Alzheimer’s Disease (3). Eating bananas also seems to help the body increase its own antioxidant production to keep it healthy (4).

Apart from their natural antioxidants, bananas contain other compounds called lectins, which have been strongly linked to a reduction in the risk of cancer and potentially helpful in the treatment of cancer (5). Plant lectins are known to resist digestion and enter the blood stream intact. They can affect the growth and proliferation of cancer cells, and even cause their ultimate death.

Research on 61,000 Swedish women found that, of all the fruits, bananas gave the greatest protection against renal cancer (6). Although all fruits and vegetables helped lower renal cancer risk, it was the banana that stood out. Women eating five bananas a week nearly halved their risk of renal cancer. No-one is sure why this is so, but it may be that the antioxidants and lectins in bananas are exerting an influence.

References:

• 1. Mann J & Truswell AS. Essentials of Human Nutrition 3rd edition. Oxford University Press 2007
• 2. Yin X, Quan J, Kanazawa T. Banana prevents plasma oxidative stress in healthy individuals. Plant Foods in Human Nutrition 2008; 63 (2): 71-76
• 3. Heo HJ, Choi SJ, Choi S-G, Lee JM, Lee CY. Effects of banana, orange, and apple on oxidative stress-induced neurotoxicity in PC12 cells. Journal of Food Science 2008; 73 (2): H28-32
• 4. Vijayakumar S, Presannakumar G, Vijayalakshmi. Antioxidant activity of banana flavonoids. Fitoterapia 2008; 79 (4): 279-282
• 5. De Mejía EG, Prisecaru VI. Lectins as bioactive plant proteins: a potential in cancer treatment. Critical Reviews in Food Science and Nutrition 2005; 45: 425-445
• 6. Rashidkhani B, Lindblad P, Wolk A. Fruits, vegetables and risk of renal cell carcinoma: A prospective study of Swedish women. Int J Cancer 2005; 113: 451-455