Watermelon: From dessert to functional food
作者： Angela Davis , Penelope Perkins-Veazie , Julie K. Collins
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摘要: Watermelon in the US traditionally has been viewed as a sweet but non-nutritional fruit. Over last ten years, we have delved into world of watermelon to find horticultural, genetic, and environmental linkages compounds with demonstrated bioactivity animal models clinical trials. contains large amounts lycopene citrulline addition ascorbic acid, potassium, flavonoids, beta carotene. Germplasm greatly influences content (<1 120 mg/kg fresh weight) while effects can enhance pigment by 10 20%. In contrast, germplasm environment on are less clear, reported from 0.9 4.3 weight. is now recognized horticultural crop providing important nutritional bioactive benefits.
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