Evidence supporting the use of: Melon
For the health condition: Hypertension

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Synopsis

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

Melon, particularly varieties such as cantaloupe and watermelon, has been studied for its potential to support the management of hypertension. The scientific rationale centers on their high water content, low sodium levels, and significant amounts of potassium—an essential mineral known to help regulate blood pressure by counteracting the effects of sodium. Some studies have focused on watermelon, which is rich in the amino acid L-citrulline. L-citrulline can be converted in the body to L-arginine, a precursor to nitric oxide, which helps relax blood vessels and improve vascular function. Small clinical trials have shown modest reductions in blood pressure with watermelon extract supplementation, particularly in prehypertensive and hypertensive individuals. However, the number of rigorous, large-scale studies is limited, and the effects observed are generally mild.

While there is a plausible mechanism and some preliminary scientific evidence, the overall level of clinical validation is low compared to established antihypertensive interventions. Therefore, melon may be considered as part of a healthy dietary pattern—such as the DASH (Dietary Approaches to Stop Hypertension) diet—which emphasizes fruits and vegetables, including melons, for their general cardiovascular benefits. However, melon should not be relied upon as a primary or sole treatment for hypertension. Further research is needed to substantiate its blood pressure-lowering effects beyond its contribution to a balanced diet.

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chokeberry
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coenzyme Q10 (CoQ10)
coleus forskohlii
collard
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