Grapefruit

Grapefruit is yellow-skinned, largely oblate fruit similar to orange. It ranges in diameter from 10-15 cm with segmented and acidic flesh, varying in color depending on the cultivars, which include white, pink and red pulps of different sweetness.

The colour in grapefruit is caused by the pigmentation of the fruit in respect of both its state of ripeness and genetic bent. The most popular varieties cultivated today are red, white, and pink, referring to the inside pulp colour of the fruit. The flavour ranges from highly acidic and somewhat bitter to sweet and tart.

The rich pink and red colors of grapefruit are due to lycopene, a carotenoid phytonutrient. Lycopene appears to have anti-tumor activity and has the highest capacity to help fight oxygen free radicals that can damage cells. Both red and blond grapefruits both positively influenced cholesterol levels, but red grapefruit was more than twice as effective, especially in lowering triglycerides. In addition, both grapefruits significantly improved blood levels of protective antioxidants.

Grapefruit is an excellent source of many nutrients and phytochemicals and is an excellent source of vitamin C, a vitamin that helps to support the immune system. Vitamin C-rich foods like grapefruit may help reduce cold symptoms or severity of cold symptoms and also prevents the free radical damage that triggers the inflammatory cascade, and is therefore also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis.