Blood Pressure Could Be Lowered by Eating Watermelon, Study Finds

(The Epoch Times) — Blood pressure may be reduced by eating watermelon, the summertime staple, food scientists from the University of Florida announced last week.

The pilot study found that eating six grams daily of L-citrulline/L-arginine amino acids, extracted from watermelon, lowered the blood pressure of all nine participants, four men and five postmenopausal women aged 51 to 57.

Arterial function improved, reducing aortic blood pressure, during the six week test period. The patients were healthy except all had prehypertension, which can precede cardiovascular disease, the leading cause of death in the United States, according to FSU professor Bahram H. Arjmandi.

“These findings suggest that this ‘functional food’ has a vasodilatory effect, and one that may prevent prehypertension from progressing to full-blown hypertension, a major risk factor for heart attacks and strokes,” said FSU Assistant Professor Arturo Figueroa in a statement.


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