Dates are the fruit of the date palm tree that grow in many tropical countries. They have been the staple food of Ramadan. The high nutrient content of dates have an array of proven health benefits. So, what are the benefits?
1. Highly nutritious
As they are dried, their calorie content is higher than most fresh fruits. Although high in calorie content, dates contain some important vitamins, minerals and fiber. Thus, it's no wonder that dates are one of the most preferred fruits around the world.
2. Rich in antioxidants
When compared to other dried fruits of the same category, dates have the highest concentration of antioxidants. Dates contain several types of antioxidants which may help to prevent the development of some chronic diseases, such as heart disease, cancer, and diabetes. There are also studies that show that dates have anti-mutagenic and anti-carcinogenic properties.
3. Promotes digestion
A 3.5oz serving of dates contain almost 7g of fiber, which is an excellent way to increase your fiber intake. Those who have irregular bowel movement issues may benefit from eating dates. In a study, 21 people who consumed 7 dates per day for 21 days experienced better stool frequency and increased bowel movements than those who didn't eat dates.
4. Improves brain functionality
Dates are found to be helpful in lowering inflammatory markers such as interleukin 6 (IL-6) in the brain. High levels of IL-6 are attributed to development of neurodegenerative disease like Alzheimer's.
5. Improves bone health
Dates are rich in selenium, manganese, copper and magnesium. These minerals are required to keep our bones healthy and thus prevent conditions like osteoporosis.
References:
- Health benefits of dates in Ramadan | Back to Jannah
- 8 proven health benefits of dates | Healthline
- Eid, N., Enani, S., Walton, G., Corona, G., Costabile, A., Gibson, G., Rowland, I., & Spencer, J. P. (2014). The impact of date palm fruits and their component polyphenols, on gut microbial ecology, bacterial metabolites and colon cancer cell proliferation. Journal of nutritional science, 3, e46. https://doi.org/10.1017/jns.2014.16
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