"The Health Benefits of Watermelon "

Abstract

"Watermelon (Citrulus lantus) is an important horticultural crop which belongs to the Curcubitaceae family. The nutraceutical potential of watermelon has been illustrated by several researchers, which makes it a better choice of functional food. Watermelon has been used to treat various ailments, such as cardio-vascular diseases, aging related ailments, obesity, diabetes, ulcers, and various types of cancers. The medicinal properties of watermelon are attributed by the presence of important phytochemicals with pharmaceutical values such as lycopene, citrulline, and other polyphenolic compounds. Watermelon acts as vital source of l-citrulline, a neutral-alpha amino acid which is the precursor of l-arginine, an essential amino acid necessary for protein synthesis. Watermelon is a natural product that contains high level of antioxidants and may prevent oxidative damage in tissues due to free radical generation following an exposure to ionizing radiation. The present study aimed to investigate the radioprotective effects of watermelon. Watermelon is a member of the Cucurbitaceae family native to tropical areas of Africa near Kalahari Desert. Botanists refer it as a «pepo» which is a fruit having a thick rind and fleshy center. It is largely consumed as refreshing summer fruit, much appreciated by the consumers because of its refreshing capability, attractive color, delicate taste, and high water content to quench the summer thirst. According to Oberoi, D. and Sogi S., watermelon fruits yield 55.3 % juice, 31.5 % rind, and 10.4 % pomace. Carotenoids such as lycopene and β-carotene are responsible for the red and orange colors of the watermelon, respectively The sweetness of watermelon is mainly due to a combination of sucrose, glucose, and fructose. Sucrose and glucose account for 20–40 % and fructose for 30–50 % of total sugars in a ripe watermelon. Keywords: watermelon, nutrients, antioxidants, diseases, and consumption. "