Benefit of watermelon
There are numerous health benefit human can gain from consuming water melon,Health scientists are becoming more and more interested in the citrulline content of watermelon. Citrulline is an amino acid that is commonly converted by our kidneys and other organ systems into arginine (another amino acid). The flesh of a watermelon contains about 250 millligrams of citrulline per cup. When our body absorbs this citrulline, one of the steps it can take is conversion of citrulline into arginine. Particularly if a person's body is not making enough arginine, higher levels of arginine can help improve blood flow and other aspects of our cardiovascular health. There's also some preliminary evidence from animal studies that greater conversion of citrulline into arginine may help prevent excess accumulation of fat in fat cells due to blocked activity of an enzyme called tissue-nonspecific alkaline phosphatase, or TNAP.
Alongside of tomatoes, watermelon has moved up to the front of the line in recent research studies on high-lycopene foods. Lycopene is a carotenoid phytonutrient that's especially important for our cardiovascular health, and an increasing number of scientists now believe that lycopene is important for bone health as well. Among whole, fresh fruits that are commonly eaten in the U.S., watermelon now accounts for more U.S. intake of lycopene (by weight of fruit eaten) than any other fruit. Pink grapefruit and guava are two other important fruit sources of lycopene, although in the U.S., these fruits are more often consumed in the form of juice.
If you've gotten used to thinking about the juicy red flesh at the center of a watermelon as its only nutrient-rich area—and far more nutrient-rich than the more lightly-colored flesh that is farther out near the watermelon rind—it is time to change your thinking. In a recent study, food scientists compared the nutrient content of flesh from different parts of a watermelon: flesh from the center, the stem end, the blossom end (opposite from the stem), and the periphery (the part nearest to the rind). What they've discovered were impressive concentrations of phenolic antioxidants, flavonoids, lycopene, and vitamin C in all of these different areas. The exact distribution of nutrients was also highly dependent on the variety of watermelon. But there was no area in any of the watermelon varieties that came out badly in terms of nutrients, and in many of the watermelon varieties, the flesh's outer periphery contained impressive concentrations of most nutrients.
Recent studies have confirmed the nutritional importance of allowing a watermelon to fully ripen. For example, research has shown that the biggest jump in lycopene content occurs at the time when a watermelon's flesh turns from white-pink to pink. Yet when that flesh continues to ripen, resulting in a color change from pink to red, the lycopene content becomes even more concentrated. Prior to ripening, when the flesh of a watermelon is primarily white in color, its beta-carotene content is near zero. Even when allowed to ripen to the white-pink stage, a watermelon still contains very little of its eventual beta-carotene content. But as it moves from white-pink to pink to red, the beta-carotene content of a watermelon steadily increases. Like lycopene and beta-carotene, total phenolic antioxidants in a watermelon also increase consistently during ripening, all the way up until the appearance of fully red flesh. The bottom line: eating a fully ripe watermelon can really pay off in terms of nutrient benefits. Please see our section called "How to Select and Store" to learn about determining a watermelon's ripeness before you purchase it.
Facts you should know about watermelon
1.Not only does it quench your thirst, it can also quench inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis.
2Watermelon is an ideal health food because it doesn’t contain any fat or cholesterol, is high in fiber and vitamins A & C and is a good source of potassium.
3.Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals.
4.Watermelon is grown in over 96 countries worldwide.
5.In China and Japan watermelon is a popular gift to bring a host.
6.Watermelon is a vegetable! It is related to cucumbers, pumpkins and squash.
7.Every part of a watermelon is edible, even the seeds and rinds.
8.New research showed citrulline and arginine supplements derived from watermelon extract lead to significant improvements in blood pressure and cardiac stress in obese study participants.
9.Watermelon contains cucurbitacin E, or tripterpenoid, which blocks the activity of the pain and inflammation-causing enzyme cyclooxygenase -- the same enzyme blocked by COX-2 inhibitor drugs.
10.L-citrulline, an amino acid in watermelon, seems to protect against muscle pain.
What an amazing fruit watermelon is.try to introduce it to your daily nutrition.
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