Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Watermelon (Citrullus lanatus) has attracted scientific interest for its potential role in managing cholesterol levels, primarily due to its rich content of the amino acid citrulline and various antioxidants, including lycopene. Several animal studies and a small number of human trials suggest that watermelon or its extracts may contribute to improved lipid profiles. For instance, research in animals has demonstrated that watermelon supplementation can lead to reductions in total cholesterol, LDL ("bad" cholesterol), and triglycerides, while sometimes increasing HDL ("good" cholesterol). These effects are thought to be mediated by citrulline, which may enhance nitric oxide production, potentially improving endothelial function and lipid metabolism.

Human data, however, are limited and not as robust. A few small clinical studies have reported modest improvements in cholesterol and other cardiovascular risk markers after consuming watermelon or its juice, but the magnitude of effect is generally modest and not consistently observed. Additionally, much of the effect may be attributed to watermelon’s overall nutritional profile (low in calories, high in water, fiber, and antioxidants) rather than a direct pharmacological action on cholesterol.

Overall, while watermelon is a healthy food that may contribute to cardiovascular health as part of a balanced diet, the evidence specifically supporting its use for lowering high cholesterol is preliminary and not strong enough to recommend it as a primary intervention. Thus, the scientific evidence exists but is limited, meriting a score of 2 out of 5.

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