Akee

The Akee (Blighia sapida) is an evergreen tree that belongs to the soapberry family (Sapindaceae). Originally native to West Africa, the plant was brought to Jamaica, where it is now considered the national fruit and is widely used in traditional cuisine. The Akee fruit is prized for its unique consistency and mild flavor, but caution is required: parts of the fruit are toxic if they are not properly processed or not ripe enough. In addition to its role as a food, the Akee is also used in traditional medicine.

What benefits does the Akee offer?

Despite its potential toxicity, the Akee also has health benefits, which are mainly attributable to its nutrient composition. Most scientific research focuses on its nutritional benefits. However, there are also some potential medical applications, which are associated with the fruit:

  • Rich in essential nutrients: The edible parts of the Akee fruit contain a range of important nutrients, including proteins, fatty acids (especially saturated and unsaturated fats), vitamin C, and dietary fiber.
  • Heart health: Due to its content of healthy fats, especially unsaturated fatty acids, the consumption of Akee can contribute to improving cardiovascular health by regulating cholesterol levels and lowering blood pressure (1,2, 3).
  • Antimicrobial properties: Some studies suggest that extracts from the Akee possess antimicrobial properties, which makes them potentially interesting for the treatment of infections. However, research on this is still in its early stages (4).

Application and dosage forms

The Akee fruit is valued as a food in countries such as Jamaica, especially as part of the traditional dish Akee and saltfish. However, it is important to consume only fully ripe and properly prepared Akee, as the unripe fruit and the seeds contain toxic substances. In traditional medicine, Akee is also used in some regions for the treatment of colds, fever, and digestive disorders.

Safety and side effects

In its unripe state, the Akee fruit contains the toxin hypoglycin A, which can lead to severe hypoglycemia (low blood sugar) when consumed. This poisoning, also known as Jamaican vomiting sickness, can cause nausea, vomiting, seizures, and, in the worst case, coma or death. It is therefore essential to consume only ripe fruits in which the toxins have largely been broken down (5).

Precautions

  • Consumption of ripe fruits only: It is important to eat Akee only when fully ripened. The fruit should open on its own before it is consumed to ensure that the toxic hypoglycin A has been sufficiently broken down (5). Even then, however, the preparation is important, as well as which parts of the plant are consumed
  • Pregnancy and breastfeeding: Due to the potential toxicity, the consumption of Akee should be avoided during pregnancy and breastfeeding, unless it has been properly processed (5).

Sources:

  1. Goldson, A., Bremmer, D., Nelson, K., & Minott, D. A. (2014). Fat profile of jamaican ackees, oleic Acid content and possible health implications. The West Indian medical journal, 63(1), 9–12. https://doi.org/10.7727/wimj.2013.052
  2. Zong, G., Li, Y., Sampson, L., Dougherty, L. W., Willett, W. C., Wanders, A. J., Alssema, M., Zock, P. L., Hu, F. B., & Sun, Q. (2018). Monounsaturated fats from plant and animal sources in relation to risk of coronary heart disease among US men and women. The American journal of clinical nutrition, 107(3), 445–453. https://doi.org/10.1093/ajcn/nqx004
  3. Schwingshackl, L., & Hoffmann, G. (2012). Monounsaturated fatty acids and risk of cardiovascular disease: synopsis of the evidence available from systematic reviews and meta-analyses. Nutrients, 4(12), 1989–2007. https://doi.org/10.3390/nu4121989
  4. Okafor, A. L., Azeez, T. O., Iwuji, S. C., Chikelu, E. C., & Arukalam, F. M. (2024). Bioactive constituents and acute toxicity of Blighia sapida capsule extracts using wistar rats. Journal of ethnopharmacology, 337(Pt 1), 118790. Advance online publication. https://doi.org/10.1016/j.jep.2024.118790.