Health benefits of green banana: a systematic review

The World Health Organization (WHO) advises a minimum intake of 400 g, roughly equivalent to five portions, of fruits and vegetables daily. The global spectrum encompasses over 1000 varieties of bananas, presenting a diverse range of options. A team of researchers from Brazil synthesized insights from 18 studies within a systematic review, aiming to discern the comparative health advantages offered by various green banana (GB) products.
It's crucial to underscore that the composition of foods, particularly fruits, tends to exhibit variations influenced by factors such as soil quality, climate, and banana variety. Among these GB products, the spotlight often shines on GB flour, primarily due to its rich content of resistant starch, making it an appealing choice for food preparation where starch forms the foundation. Collectively, some studies highlighted the health benefits derived from the utilization of green banana products, predominantly associated with gastrointestinal well-being and related conditions. Following this, improvements in glycemic and insulin metabolism, weight management, and the mitigation of renal and liver complications linked to diabetes emerged as significant areas of focus, with most studies researching the utilization of green banana flour. However, a notable gap lies in the absence of standardized guidelines for the dosage-effect relationship across different age groups and diverse health outcomes, taking into account the varied nature of GB and ripeness levels. This lack of standardization poses a challenge in establishing consistent recommendations across the board.