Dr Toshiaki Nishigaki, a researcher from the Faculty of Medicine at Shinshu University in Japan, has researched the content of active compounds in red fruit. In the course of his research, Toshiaki Nishigaki collaborated with Dr Inggrid S. Waspodo, MSc, from the University of Indonesia.

The research indicates that Pandanus conoideus contains 94% fat, 5% protein, less than 1% water, and a small amount of mineral content, including calcium. The red fruit, per 100 mg of oil, also contains 19.7% palmitic acid, 8.6% linoleic acid, and 64.9% oleic acid.

Oleic acid has been demonstrated to be beneficial for maintaining heart health, as it increases the concentration of good cholesterol (HDL) while simultaneously reducing the concentration of bad cholesterol (LDL).

Furthermore, oleic acid has been demonstrated to be beneficial in the reduction of blood pressure and the prevention of blood clots. In contrast, palmitic acid, has been demonstrated to enhance the brain’s capacity to retain information, particularly in older individuals.

The red coloration of red fruits is attributed to the presence of carotenoids, with the primary compounds being betacarotene and betacryptoxanthin, in addition to a minor quantity of carotene. The presence of these carotenoids and betacryptoxanthin compounds is beneficial in the treatment of lung diseases and osteoporosis, or brittle bones.

Furthermore, red fruits are a rich source of vitamin E, with an average content of up to 3 times that of olive oil, at 7.6 mg per 100 grams. This renders red fruit a particularly rich source of antioxidants, which can help to neutralize free radicals within the body.

The study revealed that red fruits contain vitamin K1, which affects the formation of hormones in women and facilitates the absorption of calcium from food for bone formation and maintenance.