Abstract
Watermelon (Citrullus lanatus Linn) is a popular staple summer fruit in the world which is consumed frequently as a dessert, fruit salad and used in garnishing drinks. It is a natural source of antioxidants. Watermelon is an unusual fruit source of the carotenoid lycopene and a rich source of phenolic antioxidants. It contains cucurbitacin E, a triterpene anti-inflammatory phytonutrient and unusual amounts of amino acids like L-arginine and citrulline. Watermelon is an excellent source of immune-supportive vitamin C and vitamin A. In addition, watermelon is a good source of potassium and magnesium. The nutritional profile of water melon is a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, vitamins, minerals e.g. magnesium and potassium, fatty acids and amino acids. The chemical components of watermelon enhance its capacity to scavenge the low-density lipoprotein (LDL) and high-density lipoprotein (HDL) in a cell membrane. A plethora of evidence shows that it can be effective for weight loss. Several epidemiological studies showed it has phytochemicals that can reduce risk of Cardio Vascular Disease (CVD). Watermelon pomace is reported to be a concentrated source of lycopene as compared to the juice.
Highlights
Watermelon (Citrullus lanatus) is a member of the Cucurbitaceae family native to tropical areas of Africa near Kalahari Desert [1]
Consumption of raw watermelon fruit on hot summer days is a common practice which has been observed across the world
Watermelon juice and pulp contain considerable amounts of carbohydrates and fiber, which plays a significant role in blood cholesterol and helps in the prevention of large bowel diseases while carbohydrates are the source of energy for the cells
Summary
Watermelon (Citrullus lanatus) is a member of the Cucurbitaceae family native to tropical areas of Africa near Kalahari Desert [1]. Botanists refer to it as a “pepo” which is a fruit having a thick rind and fleshy center [2]. Watermelon fruits yield about 55.3 % juice, 31.5 % rind and 10.4 % pomace [3]. 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 [4]. Several epidemiological reports have shown its loss due to its potency in the management of Cardio Vascular Disease (CVD). Aderiye et al / GSC Biological and Pharmaceutical Sciences, 2020, 11(02), 153–165
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