Avocado (Persea americana) is a berry with a single large seed. Mexico is the largest avocado producer, accounting for 25% of the world production. Avocado is often referred to as a “superfood” due to the unique nutritional value as it is rich in protein and contains fat-soluble vitamins lacking in other fruits. It contains different oil levels in the pulp, thus it is widely used in pharmaceutical and cosmetic industries. The majority of the fat in avocado is oleic acid — a monounsaturated fatty acid that is also the major component of olive oil. The pulp of the fruit has been referred to having antioxidant, anticancer, antimicrobial, antiinflammatory, diabetes and cardiovascular health.

Nutrition and Absorption

Avocado is high in plant sterols and MUFA, which may provide an enhanced absorption of lipophilic compounds such as vitamin A, E and chlorophyll. Plant sterols share similar chemical structures with cholesterol but they are poorly absorbed compared to cholesterol. It also serves as an important staple in the diet of individuals who have limited access to other fatty foods (high-fat meats and fish, dairy products). It can be incorporated into weight control diet because it can fill satiety. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air. Spraying avocado into powder will cause the browning to stop due to lack of water activity, thus maintaining the greenish color of the final product.