Nutrition

Benefits of watermelon

Benefits of watermelon

 

 

Many scientific studies have found great benefits for fruits, as they are the source of many natural compounds that provide health and protection benefits to the human body. Citrullus lanatus, which belongs to the Cucurbitaceae family, is one of these fruits Which found it has many health benefits.

The watermelon originates in the African Kalahari Desert but is currently cultivated in the tropics. It is believed to have been the first to be cultivated 5000 years ago in Egypt and later spread to other parts of the world. China is currently the world’s first producer of melons, followed by Turkey, The United States, Iran, and Korea.

The multiple health benefits of watermelon are attributed to its antioxidant properties, especially lycopene, ascorbic acid, and citrulline. In this article, we will talk about the most important benefits of melon for health.

 

Dietary composition of melons

The dietary formula for every 100 grams of the edible part of the melon:

Water is 0.45 g, energy is 30 kcal, protein 0.61 g, fat 0.15 g, carbohydrates 7.55 g, dietary fiber 0.4 g, total sugars 6.20 g, calcium 7 mg, iron 0.24 mg, magnesium 10 mg, phosphorus 11 mg, potassium 112 mg , Sodium 1 mg, zinc 0.1 mg, vitamin C 8.1 mg, thiamin 0.033 mg, riboflavin 0.021 mg, niacin 0.178 mg, vitamin B 6 0.045 mg, folate 3 micrograms, vitamin B 12 0.00 micrograms, vitamin A 569 global units, or 28 micrograms, Vitamin E (alpha-tocopherol) 0.05 mg, vitamin D 0 global, vitamin K 0.1 mg, caffeine 0 mg, cholesterol Roll 0 mg.

 

Benefits of watermelon

Watermelon contains the lycopene compound, which is often associated with tomato and its products, which are often eaten because of the content of this health compound, but it was discovered that watermelon is also a good source of this compound, so every 100 grams of melon contains between 2.30 – 7.20 The watermelon contains a higher percentage of the lycopene found in the tomato by about 40%; the melon contains 4.81 mg / 100 g, while the tomato contains 3.03 mg / 100 g.

Lycopene found in tomatoes is more readily available when exposed to heat, while lycopene in fresh melon is readily available in Lycopene after eating directly. Lycopene-containing foods, especially melon, are functional foods: Functional foods); because of its anti-oxidant properties, Lycopene is responsible for many health benefits of watermelon, which include the following:

  • Oxidation Resistance Oxidation and oxidative stress in the body is one of the most important factors responsible for many chronic diseases. The high production of free radicals increases the risk of atherosclerosis and other cardiovascular diseases, diabetes, osteoporosis, cancer, whitewater or Cataracts, and some kidney diseases. Lycopene works to combat these free radicals and reduce oxidative damage in DNA, lymphocytes, and LDL cholesterol. It reduces the risk of many In addition to lycopene, watermelon contains other antioxidants, such as vitamin C, which plays an important role in oxidative resistance.
  • Several studies have found a link between lycopene, which is found in watermelons in good quantities, and reduced the risk of high cholesterol and lipids.
  • Cancer treatment Lycopene reduces cancer rates because it resists and fights in many stages and through many mechanisms. Many studies suggest the ability of lycopene to prevent the growth of colorectal cancer and to prevent and fight prostate cancer. They eat watermelons in large quantities that have a five-fold chance of cervical cancer, and lycopene has a role in preventing breast and endometrial cancer.
  • Reducing the risk of cardiovascular disease: The antioxidant activity of ichopene contributes to its role in the prevention of cardiovascular disease, and can contribute to the reduction of high blood cholesterol, which reduces the risk of infection of these diseases, in addition to lycopene contains watermelon Vitamin A, vitamin B6, magnesium and potassium, which are associated with a reduced risk of cardiovascular disease. Scientific research has found that the intake of lycopene in the diet in large quantities contributes to reducing the thickness of the inner layer of blood vessels, thus reducing the risk of Injury of myocardial infarction.
  • Lycopene has been shown to play a role in fighting hyperglycemia in diabetes and contributes to the reduction of high blood lipids in the disease, which increases the risk of heart disease and contributes to the reduction of many complications of diabetes.
  • Reduce the risk of age-related macular degenerative disease.
  • Watermelon is a high source of water, so it contributes to moisturizing the body and give it the fluids it needs.

 

 

References

  1. Ambreen Naz, Masood Sadiq Butt, Muhammad Tauseef Sultan, et al. (2014), “WATERMELON LYCOPENE AND ALLIED HEALTH CLAIMS “, EXCLI Journal, Folder 13, Page 650–660. Edited.
  2. The National Agricultural Library, “National Nutrient Database for Standard Reference Release 28: Watermelon, raw”، United States Department of Agriculture، Retrieved 8-6-2016.
  3. Carolyn Brown (12-3-2013), “Watermelon’s Big Benefits”، WebMD, Retrieved 8-6-2016.
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