Watermelon reduces the risk of cardiovascular disease

Scientists have found that the amino acid L-citrulline, which is abundant in watermelons, may help reduce the risk of high blood pressure - one of the causes of cardiovascular disease.

Eat watermelon to reduce cardiovascular risk. (Photo: internet) .

Arturo Figueroa's research team conducted 9 patients with hypertension (including 4 male and 5 female from 51 to 57 years) taking 6 grams of L-citrulline - extracted from watermelons daily and lasts for 6 weeks. The results showed that the blood pressure of all 9 patients was lower than the time before treatment and the arterial function of these patients also improved.

Professor Arturo Figueroa, head of the study, said: ' Research results show that fruits like natural L-citrulline-rich watermelons have a close association with the amino acid L-arginine. The type of amino acid that works for human health, helps fight high blood pressure - one of the main causes of cardiovascular disease and stroke '

When eating watermelon, L-citrulline amino acids are converted to L-arginine. Meanwhile, taking L-arginine amino acid as a dietary supplement has caused some nausea, gastrointestinal discomfort and diarrhea for many people with high blood pressure. On the contrary, watermelon is easily absorbed and almost does not cause side effects.

In addition to the effects on high blood pressure and cardiovascular disease, watermelons also contain a variety of vitamins such as A, B6, C, fiber, calories and lycopene - a powerful antioxidant. In addition, lycopene produces watermelon color, which also inhibits the reproductive process of cancer cells.