Tag Archives: Emory University School of Medicine

Summer=watermelon=nitric oxide=lower blood pressure

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Yep. Eating watermelon boosts your nitric oxide which in turn lowers your blood pressure, according to this report.  It’s not that watermelon introduces NO directly into your body. Rather, your body converts into nitric oxide a substance watermelon has lots of, L-citrulline.

The Emory University professor says this juicy fruit is also full of lycopene, the antioxidant carotene that tomatoes have been bragging about for years now. Good to hear, I guess. ‘Cuz I always thought the watermelon my parents served us out in the yard some hot summer nights was just a big messy excuse for spitting stuff out—an activity normally proscribed by good manners.

Reminds me of the time I discovered a new nutritional fact about one of my favorite vegetables, green beans. I’d wondered for years what the hell made these little guys so tasty since I couldn’t find any listing showing they had any  significant quantities of any known-to-be-valuable vitamins or minerals. And then scientists discovered flavonoids—and wow, turns out green beans promote the production of NO and are really good for us. I’m guessing the same thing may happen one day with other foods that people love but for which scientists haven’t yet figured out redeeming nutritional values.

Potato chips
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I’m wishing potato chips would fall into that category one day.

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