A few months ago, my mil bought a soursop from the market. She hardly ever buys soursops.  So do I.  I didn’t really know how to eat soursop until recently.  And now both my eldest daughter and I are hooked on soursops!

Guanabana, also known as soursop or graviola, is native to tropical areas of Central and South America and the Caribbean. It is part of the custard apple family and is now widely cultivated in tropical and subtropical areas worldwide, including Africa and Southeast Asia.

Guanabana (Annona muricata) is a fruit tree and member of the custard apple family (Annonaceae). The guanabana leaf has been studied extensively for its anti-cancer properties, but traditional medicine has used all parts of the tree for pain, inflammation, malaria, diabetes, and parasites.

Soursop is most known for its creamy, tangy fruit pulp. Traditional practices have used all portions of the soursop plant to treat conditions from fever to malaria.

The taste of the soursop fruit is very unique. When ripen, the pulp which tastes sweet and sour, is very creamy.  It is a delicious combination of strawberry, mango and pineapple, with other sweet and citrus notes.

Soursop has many valuable nutrients, including:

Potassium
Calcium
Sodium
Copper
Iron
Magnesium

Many of the reported benefits of soursop are due to its high content of antioxidants.

Antioxidants are compounds that help neutralize harmful compounds called free radicals, which can cause damage to cells.

Some research shows that antioxidants could play a role in reducing the risk of several diseases, including heart disease, cancer and diabetes (3, 4, 5).

One test-tube study looked at the antioxidant properties of soursop and found that it was able to effectively protect against damage caused by free radicals (6).

Another test-tube study measured the antioxidants in soursop extract and showed that it helped prevent damage to cells. It also contained several plant compounds that act as antioxidants, including luteolin, quercetin and tangeretin (7).

More research is needed to determine how beneficial the antioxidants found in soursop may be to humans.

How does it work?

Soursop contains many chemicals that may be active against cancer, as well as disease-causing agents such as bacteria, viruses, and parasites.

There is some evidence that soursop may battle some types of cancer. According to 2016 in vivo and in vitro research, graviola extract was toxic against some breast cancer cell lines. In vivo means inside a living body, the opposite of in vitro.  Soursop also increased T cells. T cells are lymphocytes in the body that kill cancer cells and other damaged cells.

A 2012 in vivo and in vitro study found graviola may be beneficial against some pancreatic cancer cell lines by inhibiting cellular metabolism.

Still, researchers caution soursop alone is not enough to eradicate pancreatic tumors. It should not be used as a primary treatment. Studies are ongoing to evaluate the efficacy of graviola as an adjuvant therapy for pancreatic cancer.

Uses & Effectiveness

Insufficient evidence for:

An infection caused by sand fleas (leishmaniasis).
Bacterial infections.
Cancer.
Diabetes.
Causing relaxation.
Causing vomiting.
Coughs.
Emptying the bowels.
Herpes.
Inflammation of the nose and throat.
Parasitic infections.
Other conditions.

More evidence is needed to rate the effectiveness of soursop for these uses.

Possible side effects and risks

Soursop may cause nerve damage and movement problems, especially with long-term use. It may also cause serious neuropathy that leads to Parkinson-like symptoms, such as tremors or stiff muscles. If someone has Parkinson’s disease, soursop may make their symptoms worse.

Soursop may be toxic to the kidneys or liver with repeated use. People should not use soursop if they have liver or kidney problems.

Those considering using soursop should also talk to their doctor before use if they:

• have high blood pressure or take blood pressure medications
• have diabetes
• are pregnant
• are breastfeeding