Health Benefits of Quince

Quince is a low caloric and high acidic fruit. Its pH value ranges between 3.1-3.8.
100 g of fresh raw fruit provides 57 calories. In addition, it composes several vital poly-phenolic antioxidants much higher than apples and pears. The fruit is a storehouse of phyto-nutrients such as dietary fiber, minerals, and vitamins. Very high in natural pectin and tannins make quince a natural source for cooking a variety of beverages and dishes. The anthocyanins in quince are bound up in the tannins and the pinkish to deep red colors are released with cooking.

Quince flesh along with its thin peel contains good amounts of fiber. Further, its gritty granules in the pulp composed of astringent compounds known as tannins namely, catechin and epicatechin. They bind to cancer-causing toxins and chemicals in the colon, and thereby protecting its mucous membrane from inflammatory bowel disease (IBD), cancers, and diverticulitis. In addition, it helps reduce body weight and blood LDL cholesterol levels.

It has several phenolic compounds such as caffeoylquinic acid, procyanidin-B2, oligomeric procyanidin, polymeric procyanidin etc., and essential oils like furfural, limonene, linalol, vomifoliol, toluene, ß-ionone, a-terpineol, etc. Together; these compounds give quince its unique fragrance.

Ripe quince fruit has good concentration of vitamin C. 100 g fruit provides 15 mg or 25% of RDA of vitamin-C. Fruits rich in this vitamin help remove harmful oxygen-free radicals from the body. Vitamin C helps boost immunity, reduce viral episodes and inflammatory conditions.

It is a good source of minerals such as copper (130 µg or 14% of RDA), iron, potassium, and magnesium as well as B-complex vitamins such as thiamin, riboflavin and pyridoxine (vitamin B-6).

Although not well documented, quince fruit, like pears, has anti-allergenic and anti-inflammatory properties. The fruit as well its seed's extraction suggested in the treatment of cystitis, atopic dermatitis, recommended by health practitioners as a safe alternative in the preparation of food products for allergic people.