Avocado Interactions Overview

Avocado, produced by the avocado tree, is a fruit known for its creamy texture and thick, bumpy skin. Commonly consumed as Hass avocados in the US, these fruits weigh between 200 to 500 grams and are rich in oleic acid, akin to almonds or olive oil. Avocado oil, used in cooking, faces quality concerns such as oxidation and adulteration with soybean oil in commercial products. Nutritionally, avocados are high in protein, fiber, and monounsaturated fats, while also containing potassium, beta-sitosterol, and various phytochemicals and vitamins. Studies suggest that avocado consumption may improve cardiovascular health by enhancing endothelial function and reducing postprandial blood glucose. Additionally, avocado compounds like persenone A and B exhibit antioxidant properties with potential chemopreventive effects against inflammation-associated carcinogens.