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Benefits of Grapefruit

BENEFITS OF EATING GRAPEFRUIT

grapefruit

Grape­fruit are cat­e­go­rized as red, pink or white by their inte­rior color. While all col­ors of grape­fruit carry a wealth of health ben­e­fits, red grape­fruit may be most ben­e­fi­cial of all. Low in calo­ries, high in fiber and phy­tonu­tri­ents, grape­fruit is a healthy dietary choice. If you take pre­scrip­tion med­ica­tions, espe­cially statin drugs, avoid unde­sir­able inter­ac­tions by con­sult­ing your doc­tor before eat­ing grape­fruit. Health ben­e­fits of grape­fruit are enor­mous and incom­pa­ra­ble. Grape­fruit secures a high place amongst var­i­ous cit­rus fruits. It’s full with the ben­e­fits of nutri­ents, vit­a­mins, potas­sium, lycopene and refrig­er­ant. Along with these, it also con­tains cal­cium, sugar and phosphorous.

It is high in fibre and low in calo­rie. It con­tains bioflavonoid and other plant chem­i­cals that pro­tects against the seri­ous dis­ease of can­cer, tumour and heart dis­eases. Grape fruit increases the meta­bolic rate, lower the insulin lev­els and thus, gives you a feel­ing of com­plete­ness and con­tent­ment. It assists human body to fight against var­i­ous dis­eases like fatigue, fever, malaria, dia­betes, con­sti­pa­tion, indi­ges­tion, uri­nary prob­lems, acid­ity and many more.

Health ben­e­fits of grape­fruit, which is known as a pow­er­ful drug-poison elim­i­na­tor, are many. It works as a nat­ural anti­sep­tic for exter­nal wounds. It works as a liver tonic for the human body. It con­tains high water con­tent which helps in chang­ing the com­plex­ion of the skin along with increas­ing the metab­o­lism. The pulp of grape­fruit sup­plies healthy bulk to our body which aids bowel action. It also helps to quench the thirst and thus, reduces the burn­ing sen­sa­tion that arises dur­ing fever. Asia Pacific Jour­nal of Clin­i­cal Nutri­tion sug­gests that intake of grape­fruit reduces the risk of devel­op­ing prostate cancer.

VITAMIN C

Grape­fruit is burst­ing with vit­a­min C; a mere half of a grape­fruit pro­vides 46.86 mg, or 78.1 per­cent, of the rec­om­mended daily value. The World’s Health­i­est Foods lists grape­fruit as an excel­lent source of this antiox­i­dant, which sup­ports car­dio­vas­cu­lar health by pre­vent­ing the oxi­da­tion of cho­les­terol. In addi­tion, con­sum­ing vit­a­min C-rich foods sup­ports the immune sys­tem, and leads to reduced risk of death from heart dis­ease, can­cer and stroke, says the site.

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CAROTENOIDS

Carotenoids are plant-based com­pounds that may have disease-preventing prop­er­ties, and grapefruit–especially pink and red–contains more than its share of them. The World’s Health­i­est Foods states that one of grapefruit’s carotenoid phy­tonu­tri­ents, an antiox­i­dant called lycopene, may have chemo­pro­tec­tive effects. In a clin­i­cal study pub­lished in the March 2005 issue of “Inter­na­tional Jour­nal of Can­cer,” researchers found that prostate can­cer risk declined with increased con­sump­tion of lycopene. Accord­ing to Texas A & M Uni­ver­sity Exten­sion, 3.5 ounces of pink grapefruit–about half of a small grapefruit–provides 3.36 mg of lycopene. Vit­a­min Herb Uni­ver­sity notes that esti­mat­ing daily intake of lycopene is dif­fi­cult due to vari­abil­ity in foods, but sug­gests most peo­ple con­sume from 3.7 to 6.5 mg per day.

LIMONOIDS

Another group of ben­e­fi­cial phy­tonu­tri­ents, limonoids, is found in grape­fruit. Accord­ing to The World’s Health­i­est Foods, limonoids help with detox­i­fi­ca­tion by pro­mot­ing the for­ma­tion of an enzyme that helps cause toxins–including car­cino­gens– to become more water-soluble, allow­ing them to be more eas­ily flushed from the body.

PECTIN FIBER

The sol­u­ble pectin fiber con­tained in grape­fruit may slow down the devel­op­ment of ath­er­o­scle­ro­sis. The World’s Health­i­est Foods says that eat­ing grape­fruit can lower blood lev­els of LDL cholesterol–considered the “bad,” or harm­ful, cho­les­terol– as well as your lev­els of triglyc­erides, a form of fat linked to heart dis­ease. Some sci­en­tific evi­dence sup­ports grapefruit’s cholesterol-reducing prop­er­ties. In a clin­i­cal study pub­lished in the 2006 issue of “Jour­nal of Agri­cul­tural and Food Chem­istry,” researchers found that, although red grape­fruit had higher antiox­i­dant poten­tial than white, both white and red grape­fruit decreased serum lipid lev­els in coro­nary ath­er­o­scle­ro­sis patients. Although grape­fruit is a good source of fiber, the fruit is low in calo­ries, with a half of a grape­fruit con­tain­ing a mod­est 36 calories.

VITAMIN AND MINERALS,

Grape­fruit is a source of vit­a­min A, deliv­er­ing 318.57 IU–or 6.4 per­cent of the DV–per half. Vit­a­min A is nec­es­sary for healthy vision and for the main­te­nance of teeth and skele­tal and soft tis­sue. The National Library of the U.S. Depart­ment of Agri­cul­ture lists a half of a grape­fruit as pro­vid­ing 348 mg–or 3.5 of the DV–of vit­a­min B5, or pan­tothenic acid, needed by the body to metab­o­lize pro­teins, fats and car­bo­hy­drates. The World’s Health­i­est Foods states that grape­fruit is also a good source of folate, or vit­a­min B9–crucial for brain func­tion and for pro­duc­tion of genetic mate­r­ial such as DNA and RNA– as well as potas­sium, essen­tial to heart func­tion and smooth mus­cle contraction.