Hydroponic food production in greenhouses is challenged by reduced exposure to ultraviolet (UV) light and beneficial soil microorganisms, which predisposes plants to antioxidant deficiencies and disease susceptibility. The objective of this study was to investigate the effects of UV light exposure and compost tea treatment on hydroponically grown plants. Garnet Giant mustard greens were hydroponically grown in both indoor and outdoor greenhouse settings, with and without UV light blocking and supplementation of compost tea. Plants grown outside in greenhouses produced more dry mass than those grown indoors. Compost tea supplementation boosted nitrogen and mineral accumulations in the absence of UV-blocking. Increased UV exposure resulted in more red pigmentation and higher antioxidant activities of the mustard greens, while compost tea supplementation reduced antioxidant activities. Compost tea treatment increased beneficial bacteria and decreased fungal pathogens. Overall, exposure to UV radiation and beneficial microorganisms improved the performance and nutrient profile of the mustard greens.

Summary Objectives Childhood obesity increases risk factors related to metabolic diseases. Watermelon's bioactive components can help reduce these risk factors. However, no study has investigated the effects of whole watermelon including both the flesh and rind or have assessed the impacts of any form of watermelon on children with overweight or obesity. The goal of this study was to examine the effects of whole‐blenderized watermelon (BWM) consumption on cardiometabolic risk factors. Methods A randomized, cross‐over clinical design was implemented. Boys and girls ages 10–17 years with overweight or obesity (BMI ≥ 85th percentile) consumed one cup of BWM or an isocaloric sugar‐sweetened beverage (control) every day for 8 weeks with a 4‐week washout between trials. Anthropometrics, dietary, biochemical and clinical measures were obtained before and at the end of each trial. Results A total of 17 participants completed the study. Eight weeks of BWM intake significantly decreased BMI (p = 0.032), BMI percentile (BMIP) (p = 0.038), body fat percentage (p = 0.036), and haemoglobin A1c (HbA1c) (p = 0.012) compared to the sugar‐sweetened beverage. Sugar‐sweetened beverage consumption increased BMIP (p = 0.014) compared to baseline. No significant differences were observed for inflammation, blood glucose, insulin, lipids, liver function enzymes, and satiety hormones. Conclusions The results support that BWM consumption improved some cardiometabolic risk factors including BMI, BMIP, body fat, and HbA1c. Watermelon is a potential alternative to unhealthful snacks for improving anthropometry and some risk factors related to obesity in children.

Objectives Childhood obesity increases risk factors related to metabolic diseases and watermelon's bioactive components can help reduce these risk factors. However, no study has investigated the effects of watermelon juice containing rind in children with obesity or overweight. The objective of this study was to examine the effects of blenderized watermelon with rind on anthropometric and clinical markers of BMI, body fat, glucose, insulin, A1C, inflammation, lipid profile, liver function enzymes, and satiety hormones. Methods A randomized, cross over clinical design was implemented where children (n = 17, 8 females/9 males, age 12.9 ± 2.0 years) consumed one cup (240 mL, 70 kcal) of blenderized watermelon juice with rind or isocaloric sugar juice (control) every day for eight weeks with a four-week washout period. Results Significantly lower BMI (p = 0.032) and BMI percentile (p = 0.038), were observed when comparing eight weeks of watermelon juice intake to eight weeks of sugar juice intake. Sugar juice consumption increased BMI percentile (p = 0.014) compared to baseline. A decrease in body fat, measured with Bod Pod within watermelon juice consumption was observed, but not in sugar juice (p = 0.047). Body fat was lower in watermelon juice than sugar juice intake at week eight (p = 0.036). A decrease in A1C was observed within watermelon juice intake (p = 0.008) but not with sugar juice intake. A1C watermelon juice week eight was lower than sugar juice week eight (p = 0.012). No significant differences between trials were observed for leptin, ghrelin, c-reactive protein, glucose, insulin, lipid profiles, and liver function enzymes. Conclusions The results support that blenderized watermelon juice consumption improved cardiometabolic risk factors including BMI, BMI percentile, body fat, and A1C in desirable directions. To our knowledge, this is the first study examining the effects of watermelon juice with flesh and rind consumption on cardiometabolic risk factors in overweight/obese children. Our study shows that watermelon is a potential alternative to unhealthful snacks for reducing the risk factors related to obesity. Funding Sources The National Watermelon Promotion Board [NWPB 19-20].