Peruvians are used to eating Caigua (fruit) in their normal diet. A series of clinic studies have proven its beneficial effects on human health, so it can be catalogued as a functional food. Caigua’s main benefit is to reduce blood cholesterol levels. With this respect it has a double positive effect: on one side, it helps to reduce LDL cholesterol, also known as bad cholesterol, and, on the other hand, it helps to increase HDL cholesterol, known as good cholesterol. Because of this double effect Caigua is an ideal complement in hypercholesterolemia treatment. One of the clinic studies performed at Universidad Cayetano Heredia (unicentral, randomized, double blind) with post-menopause women determined that treatment with Caigua achieved to reduce from 75% to 12.5 % hypercholesterolemy prevalence. Another study in humans demonstrated that Caigua treatment normalized cholesterol levels in 82% of hypercholesterolemic people treated in this study. Additionally, anti-inflammatory and analgesic effects are attributed to this fruit while hypotensive effects are attributed to its seeds. It is considered as a non-toxic product.

For detailed information on its effects, content, among others please ask for our data sheet.