Health benefits of the watermelon

100 million tons of Citrullus lanatus is grown across the globe each year as fresh watermelon is a popular treat for summer, but could it also be the next super food?

Using big data and computational biology, researchers in the USDA’s Agricultural Research Service (ARS) have now identified all the phytochemicals in edible fruit. The researchers concluded that eating watermelon is an excellent way to increase intake of antioxidants, non-protein amino acids and lycopene — making it good for improving overall health.

Specifically, the research found the antioxidants in watermelon can help the body fight free radicals and slow down cell damage. The fruit’s non-protein amino acids can also help to repair body tissue, break down food from other meals, and could even regulate blood pressure.

“The fruit has gone through many years of evolution, domestication and selection for desirable qualities — mainly those associated with flesh colour, texture and nutrient and sugar content,” said USDA-ARS scientist Larry Parnell. “But our research continues to find that the fruit contains a wide range of nutrients that improve your overall health.”

The fruit also has more lycopene than a raw tomato, which is linked to healthy eyes, overall heart health and protection against certain cancers. Other nutrients, like carotenoids, flavonoids, carbohydrates and alkaloids, are also found in the flesh, seed and rind.

Fruits and vegetables are a part of a healthy, balanced diet, and the Australian Heart Foundation recommends eating at least five serves of vegetables and two serves of fruit every day.

Image credit: ©stock.adobe.com/au/Gorilla