Alireza Mobaraki - Pharm. D., Deputy director of food & drug, Zahedan University of Medical Sciences
Tayebeh Nakhaei Moghaddam - MSc in Food Science and Technology, Supervising Food and Cosmetic Bachelor

Karela is one of the most popular vegetables in tropical regions, particularly in Asia. This plant is grown for the first time in the Kahiir vill, Konarak City, Sistan and Baloochestan Province. Fruits are warty, sometimes smooth, yellowish green to dark green, when ripped it is yellow and orange. This plant has lots of properties. Fruits are rich in polypeptide P, insulin and vegetables charantin which reduces blood sugar. Fruit and leaves contain Granulated that destroy cancer-causing substances chemically and slow their activity. Oleic acid is the most sensible fatty acid found in Karela fruits; in addition, Karela fruit and seed can be used traditionally as anti- HIV virus medicinal herb, ulcers, inflammations and tumors. Karela contains biologically active phytochemical substances, triterpenes, proteins and steroids. Jelly balls contain Karela seeds, which are inside the fruit and are very sweet.

diabetes, insulin, karela, medicinal herb, Oleic acid