Vietnamese fruit Gac may decrease risk of stroke and heart attack

Vietnamese fruit “Gac”, which only grows for a few weeks a year in Vietnam, has been identified as a “super source” of Lycopene. Scientists found that Lycopene, present in some fruits and vegetables, plays in important part in cardiovascular health.

Late last year Finnish medical scientists from the Department of Medicine, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, completed a 12 year study of over 1,000 Finnish men which found that high blood Lycopene levels reduced the risk of stroke by more than 55% when compared to low levels of Lycopene. Low levels of Lycopene also increased the risk of heart attack in the group studied.

The discovery of a new super source of Lycopene from Gac (a gourd-like fruit from Vietnam) may come as good news for Scandinavians in Vietnam and those in the ever increasing high-risk categories for stroke and heart disease.

Cooked tomatoes were thought to be the best source of Lycopene but you need to combine it with a fatty-acid like olive oil or Sacha Inchi oil to help your body absorb Lycopene. Weight for weight, Gac contains 70 times more Lycopene than tomato. Gac fruit also contains its own natural fatty-acids which help the body absorb Lycopene.

Other dietary sources of Lycopene include goji berry, watermelon and papaya.

Gac powder capsules are also available. For information, visit


Gac fruit
Gac fruit

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