Durian is known as the “King of Fruits” in tropical countries such as Malaysia, Indonesia, the Philippines, China, Thailand, and Vietnam. It is famous for its strong, pungent smell and creamy, sweet taste. The strong, pungent odor is primarily due to volatile sulfur compounds. Despite its smell, which most people don’t like, it is high in calories from fats and sugars, similar to ice cream. Its soluble fiber mimics the creamy mouthfeel of fats, which explains why durian can feel smoother and more delicate than many ice creams. Durian is packed with various vitamins and minerals, including vitamins A, B6, C, folic acid, niacin, riboflavin, and thiamin, as well as minerals such as calcium, iron, magnesium, potassium, phosphorus, sodium, and zinc which are highly beneficial.
Beyond its culinary appeal, durian is attracting attention in the scientific community. A recent study published in Scientific Reports found that durian pulp extract shows promise as a potential neuroprotective biomarker in cell line studies. This research suggests that certain components in durian help combat oxidative stress—a key factor in neurodegenerative diseases such as Parkinson’s and Alzheimer’s. Although these findings are preliminary, they open up exciting possibilities for future therapeutic applications.
Next time you visit an Asian market, consider giving durian a try.
Citation:
Khaksar, G., Myint, S.L.L., Hasriadi et al. Durian fruit pulp extract enhances intracellular glutathione levels, mitigating oxidative stress and inflammation for neuroprotection. Sci Rep 14, 15153 (2024). https://doi.org/10.1038/s41598-024-65219-6
