Thread by @S_Sivakumar

Inspired by an article in today’s Eenadu (Telugu), am featuring the benefits of eating on Banana Leaf in this week’s #SundayScience

Banana leaves are packed with plant-based compounds called polyphenols, especially epigallocatechin gallate (EGCG). It contains 3 phenol rings and has very strong antioxidant properties. #SundayScience

EGCG protects our cells from oxidative damage from free radicals. Free radicals are produced by the stressors that our modern life puts on our bodies. #SundayScience

A number of chronic diseases have been associated with free radical damage, including cancer, arteriosclerosis, heart diseases and accelerated aging #SundayScience

Banana leaves are not easily digestible by humans! But the warm food on banana leaf stimulates the polyphenols in the banana leaves which then get absorbed in the food. #SundayScience

Banana leaves also contain polyphenol oxidase, an enzyme that produces L-DOPA, a treatment for Parkinson’s disease. #SundayScience

Banana leaves also have anti-bacterial properties and contain Vitamin A, Citric acid, Calcium and Carotene. The chlorophyll in the leaves prevents intestinal ulcer and skin disease. #SundayScience

Banana leaves have a waxy coating on them which has a subtle but distinct flavour. When hot food is placed on the leaves, the wax melts and lends its flavour to the food, making it taste better #SundayScience

Because of their waxy coating, banana leaves can be used to serve gravy, curries, and slightly soupy preparations without the leaf turning soggy. #SundayScience

Banana leaves do not require a lot of cleaning – they just need to be rinsed with a little water and they are ready to use. #SundayScience

Closing this short edition of #SundayScience with a related piece on “The Science behind Indians eating with their hands”
themysteriousindia.net/science-behind…

See you next week with another topic in #SundayScience 👋

#Telugu Poem by @ivak99 on today's #SundayScience feature “Benefits of Eating on #BananaLeaf” #సండేసైన్సుదశకం