WATERMELON

WATERMELON:

Description:
If you have ever tasted a watermelon, it is probably no surprise to you why this juicy, refreshing fruit has this name. Watermelon has an extremely high water content, approximately 92%, giving its flesh a juicy and thirst-quenching texture while still also subtly crunchy. As a member of the Cucurbitaceae family, the watermelon is related to the cantaloupe, squash, pumpkin, cucumber, and gourd that grow on vines on the ground. Watermelons can be round, oblong, or spherical in shape and feature thick green rinds that are often spotted or striped. (Many people report, however, that they like the taste and predictable ripeness of a watermelon best if the watermelon is symmetrical in shape.) Watermelons range in size from a few pounds to upward of ninety pounds. Between 600–1,200 different varieties of watermelon exist worldwide, but all of these varieties belong to the same scientific genus and species of plant, called Citrullis lanatus.
While we often associate a deep red/pink color with watermelons, there are many varieties that feature orange, yellow, or white flesh. These varieties are typically lower in the carotenoid lycopene than red/pink varieties.
A good bit of controversy has arisen over the exact nature of seedless watermelons. Contrary to some information that you will find on various websites, seedless watermelons are not the result of genetic engineering. Seedless watermelons are the result of hybridization. By crossing a diploid watermelon (with two sets of chromosomes) and a tetraploid watermelon (with four sets of chromosomes), it is possible to produce a watermelon that contains triploid seeds (with three chromosomal sets). When planted, these triploid seeds will grow into seedless watermelons. Seedless watermelons will typically appear to contain some white seeds even though they are labeled as seedless. These white seeds are not actually seeds, but only empty seed coats.
Ten years ago, it was somewhat rare to find seedless watermelons in the marketplace. Today, up to 85% of all watermelons produced in the U.S. are estimated to be seedless. This great increase in the availability of seedless watermelons is due to the vastly increased use of "non-bearing pollinators" by watermelon growers. Previously, growers were required to interplant rows of acreage with seeded, fruit-bearing watermelons in order to pollinate their seedless varieties. Today, they are able to pollinate with plants that produce flowers needed by bees, but yield no fruit. These non-fruit-bearing plants allow pollination to continue, but in a less time-consuming and space-consuming way. It's possible to grow seedless watermelons most anywhere that seeded watermelons will grow. Some of the more common seedless varieties include Fandango, Super Cool, Honeyheart, King of Hearts, Queen of Hearts, Crimson Trio, Scarlet Trio, and SuperSweet.
Some common varieties of seeded watermelon include Jubilee, Royal Jubilee, Royal Sweet, Crimson Sweet, Sangria, Fiesta, Sugar Baby, Baby Doll, and Charleston Gray. A 15–20 pound diploid, seeded watermelon will typical contain hundreds of seeds.

History:
Watermelons are generally believed to have originated in Africa several thousand years ago and to have traveled over time from Africa to Asia to Europe to North America. Their arrival in Asia and the Middle East is believed to date back to approximately 900–1,000 A.D., and their arrival in Europe is estimated to have occurred in 1300–1400 A.D. It was not until Europeans began to colonize North America that watermelons arrived in what is now the U.S.
Today, over four billion pounds of watermelon are produced each year in the U.S. About 85% of watermelons are purchased in fresh form by consumers. Although there is some watermelon production in virtually all states, about three-fourths of all U.S. watermelons are grown in Florida, California, Texas, Georgia, and Indiana. On an average, per person basis, we eat over 15 pounds of fresh watermelon each year.
On a global basis, China is by far the largest watermelon-producing country and accounts for over half of all world production. The European Union countries, Iran, Turkey, Egypt, Brazil, and the United States are the next largest watermelon producers, but each produces less than 5% of the world total.

Health Benefits:

Anti-Inflammatory and Antioxidant Support:
Phenolic compounds in watermelon—including flavonoids, carotenoids, and triterpenoids—make this fruit a choice for anti-inflammatory and antioxidant health benefits. If you had to pick a single nutrient from this anti-inflammatory and antioxidant category that has put watermelon on the map, that nutrient would be lycopene. Alongside of pink grapefruit and guava, watermelon is an unusually concentrated source of this carotenoid. Whereas most fruits get their reddish color from anthocyanin flavonoids, watermelon gets it reddish-pink shades primarily from lycopene. The lycopene content of watermelons increases along with ripening, so to get the best lycopene benefits from watermelon, make sure that your melon is optimally ripe. (See our section entitled, "How to Select and Store" for practical tips on selecting a fully ripe watermelon.) The lycopene in watermelon is a well-documented inhibitor of many inflammatory processes, including the production of pro-inflammatory messaging molecules, the expression of enzymes like cyclo-oxygenase and lipoxygenase that can lead to increased inflammatory response, and the activity of molecular signaling agents like nuclear factor kappa B (NFkB). Lycopene is also a well-known antioxidant, with the ability to neutralize free radical molecules.
Recent research has shown that the lycopene content of watermelon also remains very stable over time. When two-inch cubes of fresh-cut watermelon were stored in the refrigerator at 36°F (2°C) over 48 hours, researchers found virtually no deterioration in lycopene content. That deterioration did not start to become significant until about seven days of storage, when it decreased by about 6-11%. While we do not recommend waiting seven days before consuming fresh cut watermelon, we believe that the excellent stability of watermelon lycopene over a two-day period is great news for anyone wanting to enjoy fresh cut watermelon over the course of several days.
Cucurbitacin E is another unique anti-inflammatory phytonutrient (called a tripterpenoid) found in watermelon. Like the carotenoid lycopene, this anti-inflammatory nutrient has been shown to block activity of cyclo-oxygenase enzymes and neutralize reactive nitrogen-containing molecules. (Interestingly, cucurbitacin E does not appear to neutralize activity of reactive oxygen species—called ROS—but only activity of reactive nitrogen species, called RNS.)
Antioxidant carotenoids found in watermelon include significant amounts of beta-carotene. Like lycopene, the beta-carotene in watermelon also increases with ripening.
Red-pink fleshed watermelons typically contain far more lycopene and beta-carotene than yellow-white fleshed varieties. For example, one study we've seen showed red watermelon to contain over 600 micrograms of beta-carotene per 3.5 ounces of melon and over 6,500 micrograms of lycopene. By comparison, yellow-fleshed varieties were found to contain only 5-10 micrograms of beta-carotene and no measurable amount of lycopene. In red/pink-fleshed watermelons as a group, we've seen lycopene amounts that vary widely in a range of approximately 2,000–6,700 micrograms per 3.5 ounces of fresh melon. Beta-carotene in these red/pink-fleshed varieties also varies widely, in a range of approximately 5–325 micrograms. Because watermelon contains so many different phytonutrients—as well as key vitamins and minerals, as well as dietary fiber—your health is going to be improved by any watermelon variety that you choose. However, if you specifically want to maximize your lycopene and beta-carotene intake, you'll most likely want to stick with red/pink-fleshed varieties of watermelon.
It would be a mistake to ignore the important amount of vitamin C found in watermelon. In our Food Rating System, watermelon qualifies as an excellent source of vitamin C, even though the amount provided (about 12 milligrams per cup of fresh melon) is only 20% of the Daily Value (DV). However, due to its very high water content, the same amount of watermelon that provides us with 20% of the Daily Value for vitamin C only costs us about 45 calories, or about 2% of our total daily calories on a 1800-2000 calorie diet. That's excellent nutrient richness, and it makes watermelon a great choice for increasing vitamin C antioxidant protection.

Citrulline, Arginine, and Nitric Oxide-Related Benefits:
One of the more unusual aspects of watermelon is its rich supply of the amino acid, citrulline. Citrulline is an amino acid that is commonly converted by our kidneys and other organ systems (including cells that line our blood vessels) into arginine (another amino acid). The flesh of a watermelon contains about 250 millligrams of citrulline per cup. When our body absorbs citrulline, one of the steps it can take is conversion of citrulline into arginine.
An enzyme called nitric oxide synthase (NOS)—found in many of our body's cell types—is able to take the amino acid arginine and use it to help produce a very small molecule of gas called nitric oxide (NO), which is a muscle relaxant. For example, when NO tells the smooth muscles around our blood vessels to relax, the space inside our blood vessels can expand, allowing blood to flow more freely and creating a drop in blood pressure. The relaxing of muscle tension and increasing of blood flow is also the way that NO can change erectile function in men. (The prescription medication sildenafil or Viagra (TM) works in this way.)
The amount of citrulline found in fresh watermelon is not enough to make it a food that can automatically improve blood pressure or affect other problems like erectile dysfunction. But in animal studies, intake of watermelon has been shown to help support cardiovascular function, including improvement of blood flow (through relaxation of blood vessels, or what is technically called vasodilation). In humans, intake of watermelon has been shown to increase blood levels of arginine, but only when consumed in very large amounts. For example, in one study that we reviewed, participants consumed either three cups or six cups of fresh watermelon juice daily over the course of three weeks and experienced increases in their blood arginine levels of approximately 12-22%.
Another fascinating new area of research involving watermelon and its citrulline content relates to the deposition of body fat. In animal studies, high intake of amino acid citrulline—followed by conversion of citrulline into the amino acid arginine—can result in the formation of arginine-related molecules called polyarginine peptides. These polyarginine peptides are able to block activity of an enzyme called tissue-nonspecific alkaline phosphatase, or TNAP. When TNAP activity is shut down, our fat cells (adipocytes) tend to create less fat (adipogenesis). Researchers believe that the connection between citrulline in food, arginine production by nitric oxide synthase, and fat cell metabolism may eventually provide us with additional tools for helping prevent over-accumulation of body fat.
At present, however, the best we can conclude about watermelon and its unusual citrulline content is that it's likely to provide us with some cardiovascular benefits, especially if we don't consume many foods that are high in arginine. (Some of the WHFoods highest in arginine include shrimp, spinach, sea vegetables, turkey, sunflower seeds, and sesame seeds.)

PAPAYA

PAPAYA:
The papaya is the fruit of the Carica papaya L. plant, a large, woody herb belonging to the Caricaeae family. In Australia, it is often commonly referred to as pawpaw, although this name is given to the unrelated fruit of the Asimina triloba elsewhere in the world. The papaya fruit itself is pear-shaped or rounded, somewhat melon-like, contains numerous small black seeds, can range from 0.5 to 10kg and measure 20 to 40cm, depending on variety. When ripe the fruit develops an orange exterior, and the flesh can be various shades of orange, pink or red. The ripe flesh has a distinct sweet, musky taste and a buttery, soft texture.
Just recently I came across an eye opening book by Barry Thomson “Join Our Escape From Death Row-Cancer Jail”, where he in a most genuine and generous ways shares valuable information and his knowledge in effective fight against cancer and ill health. Among other very interesting information I red about simple but wonderful papaya and its healing properties. One chapter in this book awoke in me more desire to learn and research as much as I possibly could as on a professional level I deal with people suffering many different health issues and aliments who look for alternative ways to help them. I would love to share what I know as I believe it can make difference in everyday life of many others. I am also hoping that this will prompt other people to share their knowledge about improving our general well being and health. (this book is further described in comment #100 below)
Papaya, Paw Paw, Papaw, Tree Melon (botanical name Carica Papaya), it has oblong shape, normally greenish yellow, yellow or orange color. It is a large tree plant fruit usually reaching 2.5kg. It has bitter sweet taste and comes from tropical places with higher humidity, native to Mexico, countries of Central America, Thailand, Africa and Asia and growing well in Australia.

Papaya Uses:
The papaya has been used medicinally and for culinary purposes for centuries in many parts of the world including Central America, India, South-east Asia, many islands of the South Pacific and parts of Africa. Different parts of both the papaya plant and fruit have been utilized to treat a variety of ailments and illnesses. The flowers are used to treat jaundice, the inner bark to numb sore teeth and the juice as a topical treatment for warts, cancers, tumours, corns and skin indurations. The ripe fruit is eaten to prevent rheumatism and reduce urine acidity.
The green fruit is ingested in large amounts as a contraceptive and to cause abortion. It is also used as a local antiseptic as well as a meat tenderiser. The fresh latex has been used externally to treat a wide range of skin conditions including boils, warts, freckles, cuts, rashes, stings, burns, psoriasis, ringworm and cancerous growths. It is given internally as a vermifuge and also as a cure for dyspepsia. It is also applied to the uterine mouth as an irritant to induce abortion.
The leaves are poulticed onto nervous pains and elephantoid growths. They are also dried and infused to make a tea which is used as a vermifuge, an amoebicide, a purgative, to prevent and treat malaria, and as a treatment for stomach troubles and genito-urinary ailments. The fresh leaves are also used as a primitive substitute for laundry soap.
The seeds are used to promote menstrual discharge, evacuate parasitic intestinal worms, as a counter-irritant and an alexeritic. The seeds are eaten as a contraceptive by men, and are said to quench thirst. They can also be ground and used as a substitute for pepper. The root of the papaya plant is said to cure piles and yaws and can be used to make salt. Root infusions and decoctions are used to expel round worms, treat syphilis and remove urine concretions. Sinapisms prepared from papaya root are used as treatment for uterine tumours and a mixture of ground papaya root, salt and water is given as an enema for abortion.

Benefits:
Liver Cancer:
Papaya juice has been seen to have an antiproliferative effect on liver cancer due to its lycopene content. A study on the ‘antiproliferative activity of pure lycopene compared to both extracted lycopene and juices from watermelon (Citrullus vulgaris) and papaya (Carica papaya) on human breast and liver cancer cell lines’ showed that papaya juice may have anticancer properties upon liver cancer (HepG2 cell line) and was found to cause 50% cell death of HepG2 cells at 20 mL mg-1.

Protection Against Heart Disease:
Papayas may be very helpful for the prevention of atherosclerosis and diabetic heart disease due to their high concentration of anti-oxidant vitamins and phytonutrients, in particular vitamin C. According to a 2003 study by Alul et al., ‘vitamin C inhibits oxidative modification of LDL-cholesterol directly through free radical scavenging activity, according to in vitro data, and indirectly by increasing glutathione and vitamin E within cell membranes, which has been demonstrated against the pre-oxidant combination of homocysteine and iron.’

Promotes Digestive Health:
The nutrients folate, vitamin C, beta-carotene, and vitamin E in papaya are helpful in the prevention of colon cancer. These nutrients have been shown to provide synergistic protection for colon cells from free radical damage to their DNA. A 2005 study by Powers, H et al, demonstrated ‘improved response in patients with adenomatous polyps using a combination of 100ug of folate and 5mg riboflavin’. In addition, the fibre in papaya is able to bind to cancer-causing toxins in the colon and keep them away from the healthy colon cells.

Anti-Inflammatory Effects:
Papaya contains the unique protein-digesting enzymes papain and chymopapain, which have been shown to help lower inflammation and to improve healing from burns. The antioxidant nutrients found in papaya, including vitamin C, vitamins E, and beta-carotene, are also very good at reducing inflammation and the severity of diseases that are worsened by inflammation, such as asthma, osteoarthritis, and rheumatoid arthritis. A 1996 study published in Nutrition, found that ‘Essential nutrients such as vitamins C and E may protect against oxidant-mediated inflammation and tissue damage by virtue of their ability to scavenge free radicals and by their ability to inhibit the activation of NF-kB (and possibly other oxidant-sensitive transcription factors).’

Immune Support:
Papaya is rich in both Vitamin C and beta-carotenes, which are utilised in the body to make vitamin A. Both vitamins are needed for the proper function of a healthy immune system, which will help prevent illnesses such as recurrent ear infections, colds and flu.  In vivo and in vitro studies compiled by Hendler et al, show that ‘Vitamin C favourably modulates lymphocytes and phagocytes, regulates NK cells and can influence antibody and cytokine synthesis under certain situations’.

Protection against Macular Degeneration:
The anti-oxidant vitamins A, C, and E, and carotenoids in fruits such as papaya, have been found to be protective against the onset and progression of age-related macular degeneration (ARMD) and the more severe neovascular ARMD. These findings were reported in a study published in the Archives of Ophthalmology (Cho E, Seddon JM, et al.), which indicated that eating 3 or more servings of fruit per day may lower your risk of ARMD by 36%, compared to persons who consume less than 1.5 servings of fruit daily. Anti-oxidant rich fruits were shown to be far more effective in this respect, than anti-oxidant rich vegetables or anti-oxidant supplementation.

Protection against Rheumatoid Arthritis:
Papaya and other vitamin C-rich foods have been found to provide humans with protection against inflammatory polyarthritis (a form of rheumatoid arthritis which affects two or more joints). A study presented in the Annals of the Rheumatic Diseases (Pattison DJ, et al.), of more than 20,000 subjects showed those who consumed the lowest amounts of vitamin C-rich foods were more than three times more likely to develop arthritis than those who consumed the highest amounts.

Promote Lung Health:
A series of studies conducted by Baybutt, R et al. found that a common carcinogen in cigarette smoke, benzo(a)pyrene, induces vitamin A deficiency, which is associated with lung inflammation, and emphysema. Vitamin A-rich foods, such as papaya, can help counter this effect, and greatly reduce risk of emphysema in smokers and those who are exposed to second-hand smoke.

Prevention of Prostate Cancer:
Research published in the Asia Pacific Journal of Clinical Nutrition (Jian L, Lee AH, et al.) shows that regularly eating lycopene-rich fruits, such as papaya, and drinking green tea can reduce the risk of developing prostate cancer in men. In this case-control study involving 130 prostate cancer patients and 274 hospital controls it was found that ‘regular consumption of both green tea and foods rich in lycopene resulted in a synergistic protective effect, stronger than the protection afforded by either’.

Antibiotic Activity:
Extracts of ripe and unripe papaya fruits and of the seeds have been found to be active against gram-positive bacteria, and in strong doses against gram-negative bacteria. Studies at the University of Nigeria have revealed that ‘the fresh crushed seeds yield the aglycone of glucotropaeolin benzyl isothiocyanate (BITC) which is bacteriostatic, bactericidal and fungicidal. A single effective does is 4-5 g seeds (25-30 mg BITC)’.