Health for life

According to research from Purdue University and University of Kentucky, mice that were given a diet which included watermelon juice received considerable benefits when compared to the control group.

The experts suggest, in the Journal of Nutritional Biochemistry, that citrulline, a compound found in watermelon, was responsible for the mices lower cholesterol, weight, and arterial plaque.

This study coincides with prior research, also by the University of Kentucky, which found that watermelon consumption caused a reduction in atherosclerosis in animals.

Since other research has demonstrated that consuming this type of fruit can lower blood pressure, explained Shubin Saha, co-author and a Purdue Extension vegetable specialist, they were interested to examine what it could do in this research.

"We didnt see a lowering of blood pressure, but these other changes are promising," Shubin Saha added.

The scientists divided mice into two groups for their investigation, both were given diets high in saturated fat and cholesterol. One group drank water that consisted of 2% watermelon juice, while the other mice drank the exact amount of water mixed with a solution that matched the carbohydrate content of the fruit juice.

Results showed that nearly 50% less LDL cholesterol, or the "bad" cholesterol, was found in the animals who drank the watermelon juice, who also gained 30% less weight than the control group.

A 50% decrease in plaque in the arteries, as well as high citrulline levels, were found in the experimental group.

"We know that watermelon is good for health because it contains citrulline," revealed Sibu Saha, a professor of surgery at the University of Kentucky. "We dont know yet at what molecular level its working, and thats the next step."

The team hopes to discover a secondary market for watermelons in nutraceuticals, which are food or food components that provide health and medical benefits, such as preventing and treating certain diseases.

Approximately 20% of watermelon crop goes to waste each year, according to Shubin Saha. It may be because buyers think the fruit does not look appealing or because some farmers do not think it is worth spending that much money on harvesting it, as prices drop during the peak of watermelon season.

Shubin Saha explained:

"We could use the wasted melons that cant go to market for extracting beneficial compounds. Growers are putting energy into these crops, so if we can do something to help them market their additional product, that would be a benefit to the industry and consumers."

Onions, a key ingredient in recipes around the globe, come in a tearless version that scientists are now reporting could pack health benefits like its close relative, garlic, which is renowned for protecting against heart disease. They published their laboratory analysis, which suggests a similar heart-friendly role for the tearless onions, as well as a possible role in managing weight gain, in ACS Journal of Agricultural and Food Chemistry.

Colin C. Eady and colleagues note that the onion has a unique chemistry that leads to its tear-inducing effects when cut. Its pungency has driven cooks to don goggles, clench wooden spoons in their mouths and try other usually futile techniques to prevent crying at the cutting board. An answer could arrive in the form of a new type of onion that makes less of the protein blamed for making eyes burn and tear up. Eadys team has developed such a version, which instead makes a sulfur compound similar to one found in cut garlic that may be the key to its cardiovascular benefits. Many people eat garlic cloves or take it as a nutritional supplement in pill form to reduce the clumping of platelets in the blood, which can lead to blood clots and clogged arteries. Garlic also has been shown to reduce weight gain. They wanted to know whether the new onion might also have similar positive effects on health.

The scientists found that in lab tests, extract from the tearless onion significantly reduced platelet clumping, compared to regular onions or even garlic. Other results showed that the new onion had about the same anti-inflammatory properties as the original. Also, preliminary testing in rats showed that the tearless onion could help control weight gain — more so than regular onions or garlic.