By Jenny Pereza,
Hannah Baumanb, and Becky Nicholsc
a ABC Education
Coordinator
b HerbalGram
Associate Editor
c ABC Dietetics Intern
(Texas State, 2013)
Editor’s Note: Each month, HerbalEGram highlights a conventional food and
briefly explores its history, traditional uses, nutritional profile, and modern
medicinal research. We also feature a nutritious recipe for an easy-to-prepare
dish with each article to encourage readers to experience the extensive
benefits of these whole foods. With this series, we hope our readers will gain
a new appreciation for the foods they see at the supermarket and frequently
include in their diets. We would like to
acknowledge ABC Chief Science Officer Stefan Gafner, PhD, for his contributions
to this project. The original article on watermelon was published in July 2015.
Overview
The
watermelon is a trailing annual with several firm, stout stems that grow up to 3
m (9 ft) in length with palmately lobed, hairy leaves, coiled tendrils, and
yellow monoecious (male and female) flowers.1,2 The watermelon fruit
is a very large, round-to-oblong berry with a smooth, glossy, mottled-striped skin
(rind) that is dark green to yellow in color.1,3-4 The endocarp (flesh)
of watermelons is yellowish to mostly red and contains numerous edible seeds.1,3-4
The watermelon is considered the largest edible fruit grown in the United
States; it typically weighs anywhere from a few pounds to as much as 90 pounds,
with vines that can reach up to 20 feet in length.3 Fruits must be
harvested when fully ripe and, unlike some other fruits, watermelon will not continue
to ripen when cut prematurely from the vine.1
Watermelons belong to the squash family, or Cucurbitaceae,
along with other plants that grow on vines on the ground such as cantaloupe (Cucumis
melo var. cantalupensis), pumpkin (Cucurbita pepo), butternut
squash (C. moschata), and cucumber (Cucumis
sativus). Plants belonging to the Citrullus genus
produce seeds that are distributed throughout the edible flesh, whereas close
relatives in the genera Cucurbita and Cucumis have seeds that are
located at the center of the fruit, leaving the flesh free of seeds.4
Historical and Commercial Uses
The
watermelon is native to the Kalahari Desert region in Africa and thrives in
well-draining, sandy soil.3 The wild watermelon, which is smaller,
less colorful, and more bitter-tasting than cultivated varieties, has been used
as a food and medicine in subtropical areas of Africa for more than 4,000 years.1-4
Genomic analysis has been used to assess the relationships
among living wild and primitive watermelons from northeastern Africa, modern
sweet dessert watermelons, and other Citrullus
taxa.4 In the Kalahari Desert region, the San people use wild
watermelon (known as tsama or tsamma) as an important source of
water during the dry season.3 In earlier times, it was only possible
to travel through this region during tsama season, when wild watermelons ripened.1
The fruits of the wild Citrullus
species are small and spherical with broad, dark stripes and firm, somewhat
bitter, pale-colored, and seedy fruit flesh.4 Watermelons were not
only abundant in energy-enhancing nutrients and replenishing electrolytes, but
also a source of potable liquid in arid regions where water supplies were
questionable or polluted.5 After the juicy flesh was consumed, watermelon
gourds were often reused as canteens or for storing or even cooking berries.2
African
cuisine treats the watermelon as a vegetable and uses the entire fruit: seeds,
rinds, and flesh.6 The seeds are eaten raw or roasted as snacks
after the papery seed coat is removed. The seeds are also added to dishes,
ground into flour for use in baked goods, and used to thicken soups.2,5
In tropical western Africa, watermelon seed oil is used in cooking as a
substitute for peanut oil.5 The rind can be stir-fried, stewed,
candied, pickled, or grilled. Watermelon flesh is eaten fresh or juiced, but it
can also be fermented into wine.6
Watermelons
are among the most commonly grown annual crop in tropical and subtropical.4
Earliest records of watermelon cultivation date back to 3000 BCE, where it was depicted
in Egyptian hieroglyphics on tomb walls.3 Watermelon symbolized
nourishment and was held in such high regard that it was left as a funeral
offering for the dead in the afterlife.
As
watermelons became domesticated, cultigens with sweet, red-colored flesh were
most desirable.4 Cultigens are plants whose traits have been
deliberately altered by humans through artificial selection, resulting in
numerous cultivars or plant varieties.7 Sweet dessert watermelons
emerged approximately 2,000 years ago.4 The cultivation of
watermelon spread to China in the 10th century and to Europe, by the Moors, by
the 13th century.3 Ultimately, the watermelon crossed the Atlantic
Ocean into North America during the African slave trade.
There
are more than 50 watermelon varieties and 1,200 cultivars produced worldwide
varying in shape, color, and size.5 The four most popular cultivars
are “picnic” watermelons, which weigh between 15-50 pounds; “icebox” varieties,
designed to fit inside a refrigerator, which weigh between 5-15 pounds; as well
as “yellow-flesh” watermelons and “seedless” watermelons. When stored in a
cool, dark, or shady place, dessert watermelons can keep for weeks or even
months without significant changes in quality or taste.4
Predominately
enjoyed as a dessert, the flesh of the watermelon is eaten alone or as an
addition to fruit salads.1 In Asia and especially China, ripe
watermelon seeds are dried and roasted and enjoyed as a nutritious snack. Watermelon
juice can be made into sorbet, syrup, or wine. Although many people are
accustomed to eating the juicy flesh, the seeds and rind of watermelon are also
edible.8
China
is the largest producer of watermelon worldwide while Spain is largest producer
in the European Union.9 Turkey, Iran and the United States are also
major watermelon producers.3 The United States ranks fifth in global
watermelon production.10 Forty-four states grow watermelons,
including Texas, Florida, Georgia, and California, which collectively produce two-thirds
of all the watermelons domestically.10
Many
cultures used watermelons as a refreshing, cleansing food that was considered a
safe and dependable diuretic.5 Containing approximately 92% water, watermelon
has many traditional uses that include hydrating and moistening tissues in the
body, cleansing, eliminating impurities, and relieving inflammation.11
Ancient
Egyptians used watermelon to treat problems such as erectile dysfunction and
prostate inflammation.3 The peoples of Russia and Central Asia used
watermelon, sometimes lacto-fermented, as a diuretic and to cleanse the blood.12
Since watermelon is digested relatively quickly, the folk traditions of the
Papua New Guinea aborigines known as Onabasulu advised against eating
watermelon and other juicy fruits after a heavy meal or if suffering from a
stomachache.13
In
traditional Chinese medicine (TCM), watermelon, known as xi gua, is considered sweet, cooling, and moistening, and is used
to clear heat from the body while producing a diuretic effect.11,14 Watermelon
is used to alleviate thirst, treat edema, and reduce inflammation of the kidney
and urinary tract.11 All parts of the watermelon fruit, including
the flesh (xi gua), rind (xi gua pi), and seeds (xi gua zi), are used in TCM. Watermelon
juice is used to relieve dry conditions, such as thirst, constipation, and dehydration,
as well as hot conditions, such as summer fevers, sunburns, and canker sores.
It is also used to heal inflammation in the body.14,15 Additionally,
watermelon’s cooling properties are thought to calm irritability, restlessness,
and worry.14 This is likely attributed to watermelon’s abundant
supply of potassium and B vitamins.
Watermelon
rind is prescribed in TCM for diabetes and in cases of alcohol poisoning.2
As a traditional medicine, watermelon seed was considered more effective than
pumpkin seed oil at paralyzing and expelling tapeworms and roundworms.2
The seeds have demulcent, soothing properties and were also used to treat urinary
tract infections and bed-wetting.2
Phytochemicals and Constituents
As its name implies, watermelon is approximately
92% water. The fruit contains only 48 calories per eight-ounce serving and has a
relatively low sugar content (6%).1-3,5 Watermelons provide a good
source of B1 (thiamine), B6 (pantothenic acid), biotin,
dietary fiber, and the electrolytes magnesium and potassium.3
Watermelon
is considered a very good source of dietary antioxidants including vitamin C
and the colorful carotenoids β-carotene and lycopene.3 A one-cup
serving of watermelon provides nearly 20% of the RDI for vitamin C and almost
14% of the RDI for vitamin A due to its high β-carotene content.3
Watermelon’s high water and electrolyte content contributes to its diuretic
properties while delivering more nutrients per calorie compared to other
fruits.3
Watermelon
seeds are more nutrient dense than the flesh, containing 30-40% protein and 45%
edible oil.1,2 The seed oil is an excellent energy source for humans
and livestock, and provides linoleic, oleic, palmitic, and stearic acids.2
Watermelon seed oil has a fatty acid profile similar to pumpkin seed oil and
can be used for cooking.2
The
thick skin or rind of the watermelon has a higher content of antioxidant
phenolic acids and the amino acid citrulline than watermelon flesh.16,17
In preparing fresh cut watermelon for consumer consumption, the rind is considered
a waste byproduct despite being an abundant source of antioxidant polyphenols. The
amount of byproduct generated by processing fresh-cut watermelon is between
30-40% of the total weight.16 Research is ongoing to discover ways
in which the bioactive compounds obtained from the rind can be repurposed for
food or cosmetic uses.16
Citrulline
Citrulline
is a nonessential amino acid that was initially identified from the juice of
watermelon.15 While citrulline has been also been found in other squash
family fruits including bitter melon (Momordica
charantia, Cucurbitaceae), cucumber, cantaloupe, and pumpkin, watermelon is
the richest known source of citrulline.16,17 Considered to be a
major hydroxyl radical scavenger, citrulline content is highest in the wild
watermelon, where its potent antioxidant ability is thought to impart drought tolerance.
Citrulline
is a precursor to the amino acid arginine and is involved in the urea cycle, removing
nitrogen and other toxic compounds the blood and eliminating them through
urine.16,17 Because arginine is involved in maintaining the health
of numerous body systems, citrulline is of increasing scientific interest.9
Renal failure is often associated with impaired citrulline metabolism.17
Up to 83% of citrulline can be converted to arginine in the kidneys. Arginine
is an essential amino acid that the body uses to make protein, boost muscle
growth, reduce fat accumulation, improve insulin sensitivity, enhance wound
healing, and stimulate the immune system.16,17
Arginine
is the precursor to forming nitric oxide (NO) in the body, a potent vasodilator
that helps maintain a healthy cardiovascular (CV) system. Nitric oxide can
lower resting blood pressure and increase muscle contractility, muscle blood
flow, peripheral vasodilation, and glucose uptake in skeletal muscles.18-20
Conditions such as cardiovascular diseases, erectile dysfunction, and headaches
may benefit from enhanced vasodilation via increased arginine intake.16
Citrulline’s antioxidant properties coupled with its ability to generate NO
make it an important option for the treatment of health conditions
characterized by oxidative stress and decreased arginine availability.16,17,20
Evidence
from several studies suggests that middle-aged and older adults with CV risk
factors and CV disease experienced an improvement in endothelial function when
supplementing with L-citrulline for 1-8 weeks. Doses varied from 2.4 g up to 6 g
daily.19 Both L-citrulline and watermelon supplementation improve
blood levels of both L-arginine and NO.
Lycopene
Though
the tomato (Solanum lycopersicum,
Solanaceae) is better known as a source for lycopene (and, in fact, its
name is derived from lycopersicum), this red-pigmented phytochemical
gives fruits like watermelon, papaya (Carica papaya, Caricaceae), and pink grapefruit (Citrus
× paradisi, Rutaceae)
their color.21 Lycopene is fat-soluble and concentrated in the
liver, adrenal glands, prostate gland, and fat tissue. It is considered to have
more antioxidant power than both β-carotene (provitamin A) and α-tocopherol
(vitamin E).22
The
lycopene contained in most foods has a 40-50% cis-isomer configuration, reducing bioavailability.22
For example, the heat processing of tomatoes induces isomerization of lycopene
from all-trans to cis configuration, which converts
lycopene into a highly bioavailable form with the help of carotenoid isomerase
enzyme.22,23 Watermelon actually lacks the carotenoid isomerase
enzyme and, therefore, is the only known fruit that contains lycopene in an
all-cis configuration, making dark,
red-fleshed, fresh watermelon one of our greatest sources of readily
bioavailable dietary lycopene.16,23
Studies
indicate that watermelon juice consumption increases blood levels of both
β-carotene and lycopene.14 Unlike other carotenoids, such as β-carotene
that are provitamin A, lycopene lacks a β-ionone ring structure and cannot be
converted into vitamin A. Therefore, lycopene’s biological effects are
attributed to mechanisms other than vitamin A.22 In vitro studies
have discovered that lycopene’s non-oxidative mechanisms include its ability to
regulate gap-junction communication, regulate gene function, modulate
cytochrome P450 in the liver, and can enhance phase II drug metabolism and as
such enhance elimination of undesirable substances (e.g., certain carcinogens).22,23
Modern
Research and Potential Health Benefits
The
traditional uses for watermelon as a medicine are beginning to gain scientific support,
particularly in regard to its applications against oxidative stress, erectile
dysfunction, weight management, and kidney disease. Watermelon’s antioxidant
and nutrient content defends against many different conditions. Evidence from
epidemiological studies indicate that consumption of watermelon and other foods
rich in lycopene is strongly associated with a lower incidence of
cardiovascular disease as well as certain types of kidney and prostate cancers.16
Anti-aging
and Oxidative Stress Reduction
Oxidative
stress is thought to be at the root of many chronic diseases such as
atherosclerosis, diabetes, cancer, and cataracts. Production of free radicals
naturally occurs as byproducts of the body’s metabolic processes. However, poor
diet and an unhealthy lifestyle can overwhelm the body’s detoxification
processes, resulting in chronic inflammation. Consuming a diet rich in fruits
and vegetables plays a significant role in protecting cells from DNA damage.
Lycopene can restore antioxidant enzymes, including glutathione peroxidase and
superoxide dismutase, while decreasing lipid peroxidation, which is one of the
leading factors leading to atherosclerosis.23
Skin
is the largest organ in the human body and is most susceptible to damage due to
the sun’s UV rays, including wrinkles, freckling, sun burn, and skin cancer.24
Diets rich in colorful carotenoid compounds are directly related to skin
health. Studies indicate an inverse correlation with the consumption of eggs
and green leafy vegetables and the occurrence of wrinkles on the skin. Foods
rich in carotenoids, such as β-carotene and lycopene, are some of the most
efficient singlet oxygen quenchers. Recently, dietary carotenoids have been evaluated
for use as natural photo-protective substances. Carotenoid concentrations in
the skin vary by location on the body (forehead > palm > dorsal > inside
arm = back of hand). The skin protecting benefits of carotenoids can be
amplified through both oral and topical supplementation. Compared to topical
sunscreens which require reapplication and have localized antioxidant effects,
UV protection, studies indicate that the use of carotenoid-rich foods or
natural products prior to and during sun exposure appears to be a systemic way
of boosting blood and skin levels of these highly antioxidant carotenoids, thus
reducing sunburn and skin damage.
Cardiovascular
Health
Several
studies have confirmed that watermelon offers cardiovascular benefits in a
variety of ways. Watermelon is a great source of electrolytes, including potassium
and magnesium, as well as citrulline. It also contains the most bioavailable
form of lycopene. All of these compounds are involved in modulating blood
pressure.20,25 In addition to being an antioxidant, lycopene has
been shown to be heart-protective and has been linked to a reduction in high
cholesterol and other risk factors that can lead to cardiovascular disease.26
Current
research shows that citrulline in watermelons improves cardiovascular health by
increasing the bioavailability of arginine, which subsequently increases the
synthesis of NO (see above). Nitric oxide relaxes blood vessels, improves circulation
without any side effects associated with common cardiovascular medications.18
In one clinical study, obese participants with pre-high blood pressure or
stage-one high blood pressure significantly reduced their ankle and brachial
systolic blood pressure, diastolic blood pressure, mean arterial pressure, and
carotid wave reflection with ingestion of 6 g citrulline powdered extract derived
from watermelons (equivalent to 2.3 pounds of fresh red-fleshed watermelon)
over a six-week period compared to placebo.27
Citrulline
content is higher and more bioavailable in watermelons that have yellow-flesh
and is more effective than supplementation with arginine itself because
citrulline bypasses the liver and is not a substrate for arginase.17,28
As a supplement, L-citrulline is better tolerated than L-arginine, which causes
gastrointestinal side effects as high doses (more than 10 g).17 Dietary
supplements containing citrulline are being used to improve sexual stamina and
erectile dysfunction, however the mechanism of action is not clear.28
Anti-fatigue
and Ergogenic Aid
The
use of watermelon juice (500 mL) or L-citrulline powder (~ 6 g) has gained
popularity as an ergogenic aid to exercise training.19,20 Human
studies have been conducted to assess the effects of citrulline supplementation
by athletes. The use of citrulline from watermelons can improve athletic
performance primarily due to its ability to increase glucose transport in
skeletal muscle as well as its use in NO synthesis. Citrulline has also been
shown to accelerate the removal of lactic acid, a major contributor of muscle
soreness and fatigue, allowing for more intense training and faster recovery
after workouts.20 Watermelon’s potassium and magnesium content also
help the body recover lost electrolytes, relieve muscle cramping and maintain
normal muscle and nerve function.10
A
100-g serving of watermelon contains 160 mg of citrulline.21 When
ingested prior to exercise, citrulline can reduce the accumulation of lactic
acid in skeletal muscles by accelerating metabolism of lactate; detoxify
ammonia and other harmful metabolites of the urea cycle in the liver; and
increase ATP production in muscles, which increases muscle strength. Citrulline
is more bioavailable when delivered in a natural matrix, such as unpasteurized
watermelon juice, or fresh watermelon. Regardless of whether the watermelon
juice was enriched with additional L-citrulline, studies have confirmed there
is a significant reduction in muscle soreness when compared with placebo.20
Diabetes
and Weight Management
Watermelon consumption has been evaluated for its
effectiveness in glycemic control, weight management, and circulatory problems
common in diabetics. Replacing conventional snacks with watermelon increases
potassium intake as well as lipid-lowering phytonutrients.29 To
determine the effects of daily watermelon consumption, 20 overweight and obese
adults participated in a four-week repeated-measures crossover study with two
treatments: 2 cups freshly diced watermelon as daily snack in addition to
regular diet, followed by a 2-4 week washout period, then crossed over to an
iso-calorically matched low-fat cookie snack. After four weeks of low-fat
cookie consumption, blood pressure, blood lipids, body weight, and BMI
increased; after four weeks of watermelon snack consumption, these parameters
decreased. Additionally, those consuming whole watermelon fruit snack
experienced a greater feeling of fullness and felt less hungry for up to two
hours afterwards.
In addition to its fiber content, watermelon
consumption is associated with higher levels of adiponectin, a protein hormone
involved in regulating blood glucose levels as well as the breakdown of fatty
acids (FAs), which could account for its satiating effects.29
Watermelon’s ability to lower blood pressure is attributed to the presence of
citrulline. Improvement in blood lipid profiles was attributed to watermelon’s
β-carotene and lycopene content. Due to lycopene’s lipophilic nature,
excess can be stored in adipose tissue.23 Lycopene also improves
insulin sensitivity and glucose metabolism.
Cancer Preventive Effects
Lycopene’s
powerful antioxidant properties have been shown to reduce the risks of
prostate, lung, gastric, and colorectal cancers.26,30 Lycopene
reduces the production of pro-inflammatory mediators including interleukins, NO,
and tumor necrosis factor alpha thus preventing inflammation. However, due to
its antioxidant effect it seems to interfere with chemo and radiation therapy.
Research interventions have observed an inverse
correlation between the consumption of lycopene-rich foods and prostate cancer.23
Men consuming a lycopene-rich diet reported 25% lower incidence of prostate
cancer and a 44% reduced risk of other cancers. Likewise, females consuming
watermelon on a regular basis are five times less likely to develop cervical
cancer.
Consumer
Considerations
When selecting watermelons, consumers should look
for fruits with smooth skin and a cream-colored underside.3 When
cut, a ripe watermelon will have firm, juicy flesh and dark brown to black
seeds. Watermelon is considered immature if there are white streaks in the
flesh or if there are white seeds. Like most melons, watermelons spoil easily
if they are not kept cool.8 Uncut watermelons can be kept at room
temperature for no more than two weeks.5 When possible, refrigerate
watermelons to preserve freshness, juiciness and taste.3
Melons have contact with the ground as they grow and
ripen where the skin of the fruit may come in contact with undesirable
substances.3 Before cutting into melons, it is advised to wash the
rind thoroughly with diluted, additive-free soap or a commercial produce wash
using a wet cloth or paper towel to prevent any contamination of the melon
flesh. This can also help reduce pesticide residues on conventionally grown
watermelons.
Nutrient Profile31
Macronutrient
Profile (Per
1 cup diced watermelon [approx. 152 g]):
46
calories
1
g protein
11.5
g carbohydrate
0.2
g fat
Secondary
Metabolites (Per
1 cup diced watermelon [approx. 152 g]):
Excellent
source of:
Vitamin
C: 12.3 mg (20.5% DV)
Vitamin
A: 865 IU (17.3% DV)
Very
good source of:
Potassium:
170 mg (4.9% DV)
Also
provides:
Magnesium:
15 mg (3.8% DV)
Vitamin
B6: 0.07 mg (3.5% DV)
Thiamin:
0.05 mg (3.3% DV)
Vitamin
E: 0.08 mg (3% DV)
Manganese:
0.06 mg (3% DV)
Dietary
Fiber: 0.6 g (2.4% DV)
Iron:
0.4 mg (2.2% DV)
Phosphorus:
17 mg (1.7% DV)
Folate:
5 mcg (1.3% DV)
Calcium:
11 mg (1.1% DV)
DV
= Daily Value as established by the US Food and Drug Administration, based on a
2,000-calorie diet.
Recipe: Pickled
Watermelon Rinds
Adapted from Bon Appétit32
For
an equally delicious condiment without the wait, use these ingredients to
make watermelon rind chutney: increase sugar to 1 ½ cups, water to 1 cup, and
finely mince the ginger. Bring all ingredients to a boil in a large pan, then
simmer for 45-60 minutes until the rind is translucent and tender and the
liquid reduces and thickens. Remove whole spices before serving.
Ingredients:
- 4
pounds of watermelon
- 1
serrano chili, thinly sliced, seeds removed if desired
- 1-inch
piece of fresh ginger, peeled and thinly sliced
- 2
star anise pods
- 1
tablespoon kosher salt
- 1
teaspoon black peppercorns
- 1
cup sugar
- 1
cup apple cider vinegar
Directions: - Using
a vegetable peeler, remove the tough green outer rind from watermelon;
discard.
- Slice
watermelon into 1”-thick slices. Cut away all but 1/4” of flesh from each
slice; reserve flesh for another use. Cut rind into 1” pieces for roughly 4
cups of rind.
- Bring
chili, ginger, star anise, salt, peppercorns, sugar, vinegar, and 1/2 cup of
water to a boil in a large, non-reactive saucepan, stirring to dissolve sugar
and salt.
- Add
watermelon rind. Reduce heat and simmer until just tender, about 5 minutes.
Remove from heat and let cool to room temperature, setting a small lid or
plate directly on top of rind to keep submerged in brine, if needed.
- Transfer
rind and liquid to an airtight container; cover and chill at least 12 hours.
|
Image
credits:
Watermelon on the vine. Image courtesy of Shu
Suehiro.
Watermelon illustration from Birds and Nature volume 15, January 1904.
Watermelon fruit. Image courtesy of Steve Evans.
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