Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Baobab (Adansonia digitata) is recognized for its exceptionally high vitamin C content, which is the primary scientific rationale for its use in supporting or treating scurvy. Scurvy is a disease resulting from vitamin C (ascorbic acid) deficiency, leading to symptoms such as fatigue, gum disease, and skin issues. The fruit pulp of baobab contains between 150 to 500 mg of vitamin C per 100 grams, making it significantly richer in this nutrient than many other edible plants and fruits. Several scientific analyses have confirmed these high vitamin C levels. For example, a study published in the journal "Food Chemistry" (2002) by Chadare et al. highlights baobab pulp as an excellent source of vitamin C, well above the recommended daily intake for humans.

Historically, indigenous populations in Africa have consumed baobab fruit as a food and remedy, but its application for treating scurvy specifically is primarily scientific, based on its nutritional profile, rather than documented traditional use for that disease. Clinical guidelines for scurvy prevention and treatment universally acknowledge vitamin C-rich foods as effective, and baobab fits this criterion. There are no clinical trials directly testing baobab for scurvy treatment, but the causal relationship between vitamin C intake and scurvy prevention is well established, supporting the use of baobab fruit as a valid source. Therefore, the evidence rating is high, though not maximal due to the absence of direct clinical intervention studies with baobab itself.

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