The names Musa sapientum and Musa acuminata refer to different species or classifications within the Musa genus, which includes bananas. Here’s a breakdown of the differences between these two and the common banana:

Scientific Classification

• Musa acuminata: This is the scientific name for one of the primary species of bananas. It is a key species in the production of the bananas that are commonly consumed worldwide. The fruit of Musa acuminata is the main source of the dessert bananas, which are sweet and typically eaten raw.

• Musa sapientum: This name is considered outdated or less commonly used today. Historically, it was used to describe a type of banana that is now generally included under Musa acuminata or its hybrids. In some contexts, Musa sapientum was used to refer to plantains or cooking bananas, which are typically starchier and less sweet than dessert bananas.

Common Banana

• Common Banana: The bananas commonly found in grocery stores, especially in Western countries, are primarily varieties of Musa acuminata. These include varieties like Cavendish, which is the most widely cultivated and consumed type of banana. The Cavendish bananas are known for their sweet taste and smooth texture.

Plant Characteristics

• Musa acuminata: Plants of this species are typically smaller in stature, with a bunch of bananas that ripen to a sweet taste. They have thin-skinned fruits that are consumed raw.

• Musa sapientum: While the name is less commonly used, bananas referred to under this name were often associated with plantains or cooking bananas. These are larger, have thicker skins, and are starchier, suitable for cooking rather than eating raw.

Musa sapientum, commonly referred to as the banana plant, is a large, herbaceous perennial known for its elongated, edible fruit. Native to Southeast Asia and widely cultivated in tropical and subtropical regions, the banana plant is notable for its large, lush leaves and the economic and nutritional importance of its fruit.

Botanical Classification:

• Kingdom: Plantae
• Order: Zingiberales
• Family: Musaceae
• Genus: Musa
• Species: Musa sapientum

Plant Characteristics:

• Growth Form: Musa sapientum is an herbaceous plant, not a tree as often thought. It can reach heights of 2-8 meters (6.5-26 feet). It has a pseudostem formed by tightly packed leaf bases.
• Leaves: The plant has large, oblong leaves with a smooth surface and a prominent central vein. Leaves can be up to 2.5 meters long and 60 cm wide.
• Flowers: The plant produces large, hanging clusters of flowers, which are generally hidden by the leaves. The flowers are typically yellow, red, or purple.
• Fruit: The fruit, commonly known as bananas, is elongated, with a yellow to green peel and sweet, creamy flesh inside. The size and shape of the fruit can vary depending on the cultivar.

Chemical Composition and Structure:

• Carbohydrates: Bananas are rich in carbohydrates, primarily in the form of starch and sugars like glucose, fructose, and sucrose.
• Vitamins: They are a good source of vitamins, especially vitamin C, vitamin B6, and folate.
• Minerals: Bananas provide essential minerals, including potassium, magnesium, and manganese.
• Fiber: The fruit contains dietary fiber, including pectin and cellulose, which contribute to digestive health.

How to Cultivate It:

• Soil: Banana plants thrive in well-drained, loamy soils rich in organic matter. The soil should have a pH between 5.5 and 7.0.
• Climate: They require a tropical or subtropical climate with warm temperatures (ideally between 26-30°C or 79-86°F) and high humidity. They are sensitive to frost and need protection from cold weather.
• Watering: Regular, consistent watering is essential, as bananas have high water needs. The soil should be kept moist but not waterlogged.
• Fertilization: Fertilize with a balanced fertilizer or one high in potassium. Bananas have high nutrient requirements, particularly for potassium, which promotes fruit development.
• Pruning: Remove dead leaves and spent flower stalks to prevent disease and improve air circulation. Pruning helps in maintaining the plant's health and productivity.

Uses and Benefits:

• Culinary Uses: Bananas are consumed fresh, cooked, or processed into various products such as banana bread, smoothies, and baby food. The fruit is a staple in many diets around the world due to its versatility and nutritional benefits.
• Medicinal Uses: Bananas have been traditionally used for their soothing properties on the digestive system, and their high potassium content supports cardiovascular health and helps in maintaining blood pressure levels.
• Cosmetic Uses: Banana extracts are used in skincare products for their moisturizing and nourishing properties. They are included in face masks, shampoos, and conditioners for their beneficial effects on skin and hair.

Applications:

• Food Industry: Bananas are widely used in the food industry for their natural sweetness and texture. They are a key ingredient in various processed foods and beverages.
• Pharmaceutical Industry: The plant's extracts and compounds are studied for their potential health benefits, including their impact on digestive health and cardiovascular support.
• Cosmetic Industry: Banana-derived ingredients are incorporated into personal care products for their hydrating and soothing effects on the skin and hair.

Environmental and Safety Considerations:

• Environmental Impact: Musa sapientum is generally sustainable when cultivated responsibly. However, large-scale banana plantations can lead to deforestation, loss of biodiversity, and soil degradation. Sustainable practices are encouraged to mitigate these impacts.

Safety: The fruit and plant parts are generally safe for consumption and use. However, individuals with latex allergies should be cautious, as bananas can trigger allergic reactions in sensitive individuals. Proper handling and hygiene practices are recommended to avoid contamination.

Studies

Bananas are generally harvested in the ripe green phase and shipped to wholesale markets, where they are then treated with ethylene to stimulate ripening; this treatment results in a rapid colour change from green to yellow and the development of a 'fruity' taste if stored at 16-24° C (1). In another family of bananas (Musa group AAA) chlorophyll degradation occurs at 35° C (2).

It contains carotenoids (mainly beta-carotene, alpha-carotene and lutein), phenolic compounds, phytosterols (3) that have antioxidant properties.

Musa spp. leaves were used as a remedy against tuberculosis in traditional Mayan medicine and their use, in the form of methanolic extract, as an antibacterial has recently been confirmed (4).

Despite its less attractive appearance, green banana would have a higher content of compounds useful for the human body (5).

Since banana have a good potassium content, it is thought that a continuous intake of bananas can relieve muscle cramps associated with physical exercise. However, this study considers it unlikely (6).

Another popular belief attributes banana intake to improvements in blood sugar and cholesterol.  Although it remains to be confirmed with a larger group of volunteers, this pilot study showed that the daily consumption of bananas (@ 250 g/day) did not bring significantly appreciable results (7).

Banana studies

References_________________________________________

(1) Seymour, G. B., Thompson, A. K., & John, P. (1987). Inhibition of degreening in the peel of bananas ripened at tropical temperatures: I. Effect of high temperature on changes in the pulp and peel during ripening. Annals of applied biology, 110(1), 145-151.

Abstract. Bananas (Musa AAA Group, Cavendish Subgroup) were ripened over a range of temperatures from 15 to 35°C. The rate of ripening in both pulp and peel was accelerated with an increase in storage temperature up to about 24°C. Above this temperature the pulp softened and sweetened without the development of a fully yellow peel due to a decrease in the rate of chlorophyll breakdown. Peel carotenoid content was higher at 35°C than at 20°C.

(2) Yang X, Pang X, Xu L, Fang R, Huang X, Guan P et al. Accumulation of soluble sugars in peel at high temperature leads to stay-green ripe banana fruit. J Exp Botany 2009; 60: 4051–4062

Abstract. Bananas (Musa acuminata, AAA group) fail to develop a yellow peel and stay green when ripening at temperatures >24 degrees C. The identification of the mechanisms leading to the development of stay-green ripe bananas has practical value and is helpful in revealing pathways involved in the regulation of chlorophyll (Chl) degradation. In the present study, the Chl degradation pathway was characterized and the progress of ripening and senescence was assessed in banana peel at 30 degrees C versus 20 degrees C, by monitoring relevant gene expression and ripening and senescence parameters. A marked reduction in the expression levels of the genes for Chl b reductase, SGR (Stay-green protein), and pheophorbide a oxygenase was detected for the fruit ripening at 30 degrees C, when compared with fruit at 20 degrees C, indicating that Chl degradation was repressed at 30 degrees C at various steps along the Chl catabolic pathway. The repressed Chl degradation was not due to delayed ripening and senescence, since the fruit at 30 degrees C displayed faster onset of various ripening and senescence symptoms, suggesting that the stay-green ripe bananas are of similar phenotype to type C stay-green mutants. Faster accumulation of high levels of fructose and glucose in the peel at 30 degrees C prompted investigation of the roles of soluble sugars in Chl degradation. In vitro incubation of detached pieces of banana peel showed that the pieces of peel stayed green when incubated with 150 mM glucose or fructose, but turned completely yellow in the absence of sugars or with 150 mM mannitol, at either 20 degrees C or 30 degrees C. The results suggest that accumulation of sugars in the peel induced by a temperature of 30 degrees C may be a major factor regulating Chl degradation independently of fruit senescence.

(3) Amah D, Alamu E, Adesokan M, van Biljon A, Maziya-Dixon B, Swennen R, Labuschagne M. Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification. Food Chem X. 2019 Apr 8;2:100024. doi: 10.1016/j.fochx.2019.100024.

Abstract. Bananas are important staples in tropical and sub-tropical regions and their potential as a source of provitamin A has recently attracted attention for biofortification. A collection of 189 banana genotypes (AAB-plantains, M. acuminata cultivars and bred hybrids) was screened to determine variability in fruit pulp provitamin A carotenoid (pVAC) content using high performance liquid chromatography. Total carotenoid content in tested genotypes varied from 1.45 µg/g for hybrid 25447-S7 R2P8 to 36.21 µg/g for M. acuminata cultivar ITC.0601 Hung Tu with a mean of 8.00 µg/g fresh weight. Predominant carotenoids identified were α-carotene (38.67%), trans-β-carotene (22.08%), lutein (22.08%), 13-cis-β-carotene (14.45%) and 9-cis-β-carotene (2.92%), indicating that about 78% of the carotenoids in bananas are pVAC. High pVAC genotypes were identified for integration into biofortification strategies to combat vitamin A deficiency in developing countries.

(4) Molina-Salinas GM, Uc-Cachón AH, Peña-Rodríguez LM, Dzul-Beh AJ, Escobedo Gracía-Medrano RM. Bactericidal Effect of the Leaf Extract from Musa spp. (AAB Group, Silk Subgroup), cv. "Manzano" Against Multidrug-Resistant Mycobacterium tuberculosis. J Med Food. 2019 Nov;22(11):1183-1185. doi: 10.1089/jmf.2019.0075. Epub 2019 Jul 10. PMID: 31268391; PMCID: PMC6862945.

Abstract. Air-dried leaves of a Musa spp. AAB, cv. "Manzano" plant, known as Ja'as in the Maya culture, were sequentially extracted with hexane, ethyl acetate, and methanol; the resulting extracts were investigated for their antimycobacterial activity against susceptible and drug-resistant strains of Mycobacterium tuberculosis (MTB) using the Microplate Alamar Blue Assay. Both the n-hexane extract (HE) and ethyl acetate extract (EE) showed potent activity against both strains of MTB, with the EE exhibiting the strongest activity and a Minimum Inhibitory Concentration of 12.5 and 6.25 μg/mL against susceptible and drug-resistant strains, respectively. Both extracts also demonstrated a mycobactericidal effect and a very good selectivity index when tested for cytotoxic activity on Vero monkey kidney cells, using the Sulforhodamine B assay. Our results demonstrate the efficiency and selectivity of Musa spp. AAB, cv. "Manzano" against MTB strains and support its traditional use as remedy against tuberculosis in Maya traditional medicine.

(5) Falcomer AL, Riquette RFR, de Lima BR, Ginani VC, Zandonadi RP. Health Benefits of Green Banana Consumption: A Systematic Review. Nutrients. 2019 May 29;11(6):1222. doi: 10.3390/nu11061222. PMID: 31146437; 

Abstract. Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We found 1009 articles in these databases. After duplicate removal, we screened 732 articles' titles and abstracts, and selected 18 potentially relevant studies for full-text reading. We added five records from the reference list of the fully-read articles and seven suggested by the expert. Twelve articles were excluded. In the end, 18 studies were considered for this systematic review. Ten studies were conducted with green banana flour and eight with the green banana pulp/biomass. Most of the GB health benefits studied were related to the gastrointestinal symptoms/diseases, followed by the glycemic/insulin metabolism, weight control, and renal and liver complications associated to diabetes. Only one study did not confirm the health benefit proposed. It is necessary to standardize the GB dose/effect to different age groups and different health effects considering the GB variety and ripeness level. Further studies are necessary to present better detailing of GB product and their health effects considering all the raw-material characteristics.

(6) Miller KC. Plasma potassium concentration and content changes after banana ingestion in exercised men. J Athl Train. 2012 Nov-Dec;47(6):648-54. doi: 10.4085/1062-6050-47.6.05. 

Abstract. Context: Individuals prone to exercise-associated muscle cramps (EAMCs) are instructed to eat bananas because of their high potassium (K(+)) concentration and carbohydrate content and the perception that K(+) imbalances and fatigue contribute to the genesis of EAMCs. No data exist about the effect of bananas on plasma K(+) concentration ([K(+)](p)) or plasma glucose concentration ([glucose](p)) after exercise in the heat. Objective: To determine whether ingesting 0, 1, or 2 servings of bananas after 60 minutes of moderate to vigorous exercise in the heat alters [K(+)](p) or [glucose](p) and whether changes in [K(+)](p) result from hypotonic fluid effluxes or K(+) ion changes....Conclusions: The effect of banana ingestion on EAMCs is unknown; however, these data suggested bananas are unlikely to relieve EAMCs by increasing extracellular [K(+)] or [glucose](p). The increases in [K(+)](p) were marginal and within normal clinical values. The changes in [K(+)](p), plasma K(+) content, and [glucose](p) do not occur quickly enough to treat acute EAMCs, especially if they develop near the end of competition.

(7) Cressey R, Kumsaiyai W, Mangklabruks A. Daily consumption of banana marginally improves blood glucose and lipid profile in hypercholesterolemic subjects and increases serum adiponectin in type 2 diabetic patients. Indian J Exp Biol. 2014 Dec;52(12):1173-81. PMID: 25651610..

Abstract. In this study, we explored the effects of consumption of banana in thirty hypercholesterolemic and fifteen type 2 diabetic subjects. They were given a daily dose of 250 or 500 grams of banana for breakfast for 12 weeks. Fasting serum lipid, glucose and insulin levels were measured initially as well as every 4 weeks. Daily consumption of banana significantly lowered fasting blood glucose (from 99 ± 7.7 to 92 ± 6.9 and 102 ± 7.3 to 92 ± 5.7 mg x dL(-1) (p < 0.05) after consuming banana 250 or 500 g/day for 4 wk, respectively) and LDL-cholesterol/HDL-cholesterol ratio (from 2.7 ± 0.98 to 2.4 ± 0.85 and 2.8 ± 0.95 to 2.5 ± 0.79, p < 0.005) in hypercholesterolemic volunteers. Analysis of blood glycemic response after eating banana showed significantly lower 2 h-postprandial glucose level compared to baseline in hypercholesterolemic volunteers given a dose of 250 g/day. The changes of blood glucose and lipid profile in diabetic patients were not statistically significant, but for plasma levels of adiponectin, there were significantly increased (from 37.5 ± 9.36 to 48.8 ± 7.38 ngnml1, p < 0.05) compared to baseline. Although it remains to be confirmed with larger group of volunteers, this pilot study has demonstrated that daily consumption of banana (@ 250 g/day) is harmless both in diabetic and hypercholesterolemic volunteers and marginally beneficial to the later.