History And Benefits Watermelon For Health

Watermelon is believed to the first ancestor of harvest were recorded by the Egyptians about 5000 years ago.Watermelon Egypt is considered as an important fruit for their culture and described in hieroglyphics.
watermelon then spread to other countries by ship.flourished along the Mediterranean Sea and they went to China by Century 10. Spread throughout Europe and then in the 13th century.

Watermelon word in English Dictionary for the first time in 1615. Texas, Florida, California, Arizona and Georgia are the five U.S. states that currently leads the production of watermelon. U.S. ranks fourth in watermelon production worldwide. China is number one and For info Watermelon has 1200 different varieties

The fruit is always a favorite in America and around the world because in addition to fresh also rich in nutrients, full of phytochemicals called Watermelon likopen.watermelon is one of several natural foods that contain large amounts. Another natural source of lycopene is tomatoes, red and pink grapefruit, apricots, persimmons, red-fleshed papaya and guava.

Lycopene is the red pigment that occurs naturally in certain plant and algal tissue. In addition to giving watermelon and tomatoes 'red' the color of their characteristics, are also believed to be a powerful antioxidant. Lycopene scavenges reactive oxygen species, which aggressive chemicals always ready to react with cellular components, causing oxidative damage and loss of proper cell function. Many epidemiological studies have concluded that a diet rich in fruits and vegetables reduces the incidence of heart disease and cancer in humans. Scientists have found that lycopene in the diet correlates with reduced incidence of certain types of cancer. And lycopene levels in fat tissue-an indicator of lycopene consumption has been associated with decreased risk of myocardial infarction (heart attack).

The fact that the average lycopene concentration of watermelon (4868 micrograms/100 g) is about 40% higher than the spin-year average for the raw tomato (3025 micrograms/100 g)

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