Soursop (graviola) leaves: uses, preparation, dosage and precautions

Soursop, also called graviola or Annona muricata, is a tropical fruit whose leaves have been used for generations in the natural traditions of South America, the Caribbean and Africa. Today they are available as tea bags, whole leaves for brewing, capsules or liquid extract. Here is a clear overview of their traditional uses, how to prepare them, the usual dosage and the precautions to know.

Traditional uses of soursop leaves

In the countries where the soursop tree grows, the leaves are mainly prepared as a hot drink. Tradition associates them with relaxation (as an evening infusion) and digestive comfort. These uses have not been demonstrated by studies in humans: they describe a tradition, not an expected effect.

Soursop is particularly appreciated as an infusion for digestive comfort: read our dedicated article on soursop tea for the stomach and digestion.

Important: these uses are traditional. Soursop leaves do not replace a varied diet, medical advice or any treatment.

How to prepare soursop leaves

As a decoction, with whole leaves: cut 7 to 9 leaves into strips and place them in 900 ml of cold water. Bring to the boil, simmer for 30 minutes, then strain. This is the preparation indicated for our 120 g bag of whole leaves.

As an infusion, with tea bags: steep one 2.5 g tea bag in 500 ml of hot, not boiling, water (about 80 °C) for 5 to 10 minutes, as indicated on the box of herbal tea with 60 tea bags.

If you would rather not prepare a drink, the capsules are swallowed with a glass of water, at the dose indicated on the box.

In which form should you take soursop?

• Soursop herbal tea (60 tea bags) — practical, ready to use.
• Whole leaves (120g) — economical, for decoction.
• Soursop capsules 500mg — precise dosage, no preparation.
• Pure liquid extract 500ml — highly concentrated, for courses.

What do soursop leaves contain?

Soursop leaves contain polyphenols and flavonoids (including quercetin and kaempferol), which explain their antioxidant reputation, as well as alkaloids and acetogenins, typical of the Annonaceae family. It is the latter, annonacin in particular, that lie behind the health authorities' recommendations of moderation for regular, prolonged consumption. The content of each compound varies with the origin of the leaves, the harvest season and the drying method.

Soursop leaves: dosage and length of a course

In traditional use, soursop is taken as a course of a few weeks, once or twice a day depending on the format. Always follow the instructions on the packaging and avoid prolonged continuous courses.

A 120 g bag contains about 240 leaves, enough for some thirty decoctions: about 6 weeks at one decoction a day, 5 days out of 7. For prolonged use, take regular breaks, for example 10 days. Do not combine several soursop formats on the same day: choose just one.

Precautions

Caution is advised, especially for prolonged courses: health authorities (including the French agency ANSES) recommend moderation regarding the chronic consumption of graviola leaves. Soursop is not recommended for pregnant or breastfeeding women or young children. Ask your doctor for advice if you are taking medication, particularly for blood pressure or diabetes, or if you have a history of neurological problems. Do not exceed the indicated dose.

Soursop leaves and pregnancy

In the absence of sufficient safety data, soursop leaves are not recommended during pregnancy and breastfeeding, whatever the format (herbal tea, capsules or extract). Talk to your doctor or midwife before using any plant during this period.

Soursop, blood pressure and weight: what do we know?

These uses are often mentioned, but they have not been established by studies in humans. Soursop leaves replace neither a treatment nor a balanced diet. If you are being treated for blood pressure, ask your doctor for advice before starting a course. Our article soursop and high blood pressure looks at the question.

Where to buy quality soursop leaves?

Good dried leaves can be recognised by a few simple signs:

• an olive-green to light-brown colour, with no black spots or mould;
• a clean, plant-like smell, with no musty odour;
• little dust and few broken pieces at the bottom of the bag;
• resealable packaging with a batch number and a best-before date.

You will find our whole soursop leaves and our tea bags in our Soursop range. For step-by-step preparation, also read how to prepare a soursop infusion.

Read also

• Soursop leaves (Annona muricata): the essentials
• What is a decoction of soursop leaves?
• How long does a soursop course last?

Storage

Keep the leaves and tea bags in their tightly closed bag, away from moisture, heat and light, and out of the reach of children. A prepared infusion or decoction should be drunk the same day; after that, make a fresh one.

FAQ

How many soursop leaves per day? For a decoction, 7 to 9 leaves cut up for 900 ml of water, simmered for 30 minutes; drink 1 to 2 cups a day, 5 days out of 7, with regular breaks.

Are the benefits of soursop leaves proven? No. Their uses (relaxation, digestive comfort) are traditional; no study in humans demonstrates them.

What does soursop tea taste like? A plant-like, slightly bitter taste that goes well with a little lemon or honey.

How long can a course last? A few weeks, following the packaging and avoiding prolonged continuous courses.

Can you drink soursop tea every day? Yes, for a course of a few weeks, at 1 to 2 cups a day, then take a break at least as long.

Should you drink it in the morning or the evening? Our product sheets advise drinking it preferably 30 minutes before a meal; traditionally, a cup is also taken in the evening.

What is the dosage for soursop capsules? The one indicated on the box, without exceeding it or combining it with the herbal tea or the extract.

Can you drink it while pregnant? No: soursop is not recommended during pregnancy and breastfeeding.

Discover our whole Soursop range.

This article is provided for information purposes and does not constitute medical advice.