Background: Watermelon (Citrullus lanatus) represents the largest cultivated member of the Cucurbitaceae family, showing great relevance from the economic point of view and largely consumed around the world accounting for about 7% of the world area dedicated to the production of vegetables, with 67% of the total quantity produced in China. It is characterized by several bioactive compounds, showing different chemical structures, such as carotenoids, xanthophylls, phenolic compounds, citrulline, and unsaturated fatty acids. The good amount of total polyphenols, vitamin C, citrulline and the excellent supply of lycopene, about 40% compared to raw tomatoes, give a measure of the importance of this fruit respect to the other crops considering the beneficial effects of these compounds on human health. Scope and approach: In the last decades, this great interest towards natural bioactive compounds led many researchers to study watermelon as natural source of bioactive compounds, mainly when considering some biological properties, including antioxidant, antimicrobial and anti-inflammatory activities, inhibition or induction of enzymes, inhibition of receptor activities, together with induction/inhibition of gene expression. However, the most of scientific literature on this topic was based on in vitro assays, thus limiting the comprehensive understanding of the real health-promoting outcomes. Key findings and conclusions: Therefore, the aim of this review was to present the up-to-date research carried out on watermelon phytochemicals, showing the most important biological activities reported from both in vitro and in vivo trials. Besides, the potential exploitation of watermelon by-products in the green circular economy and food-waste valorization has been discussed.

Zamuz, S., Munekata, P. E. S., Gullon, B., Rocchetti, G., Montesano, D., Lorenzo, J. M., Citrullus lanatus as source of bioactive components: An up-to-date review, <<TRENDS IN FOOD SCIENCE & TECHNOLOGY>>, 2021; 111 (N/A): 208-222. [doi:10.1016/j.tifs.2021.03.002] [https://hdl.handle.net/10807/258058]

Citrullus lanatus as source of bioactive components: An up-to-date review

Rocchetti, Gabriele;
2021

Abstract

Background: Watermelon (Citrullus lanatus) represents the largest cultivated member of the Cucurbitaceae family, showing great relevance from the economic point of view and largely consumed around the world accounting for about 7% of the world area dedicated to the production of vegetables, with 67% of the total quantity produced in China. It is characterized by several bioactive compounds, showing different chemical structures, such as carotenoids, xanthophylls, phenolic compounds, citrulline, and unsaturated fatty acids. The good amount of total polyphenols, vitamin C, citrulline and the excellent supply of lycopene, about 40% compared to raw tomatoes, give a measure of the importance of this fruit respect to the other crops considering the beneficial effects of these compounds on human health. Scope and approach: In the last decades, this great interest towards natural bioactive compounds led many researchers to study watermelon as natural source of bioactive compounds, mainly when considering some biological properties, including antioxidant, antimicrobial and anti-inflammatory activities, inhibition or induction of enzymes, inhibition of receptor activities, together with induction/inhibition of gene expression. However, the most of scientific literature on this topic was based on in vitro assays, thus limiting the comprehensive understanding of the real health-promoting outcomes. Key findings and conclusions: Therefore, the aim of this review was to present the up-to-date research carried out on watermelon phytochemicals, showing the most important biological activities reported from both in vitro and in vivo trials. Besides, the potential exploitation of watermelon by-products in the green circular economy and food-waste valorization has been discussed.
2021
Inglese
Zamuz, S., Munekata, P. E. S., Gullon, B., Rocchetti, G., Montesano, D., Lorenzo, J. M., Citrullus lanatus as source of bioactive components: An up-to-date review, <<TRENDS IN FOOD SCIENCE & TECHNOLOGY>>, 2021; 111 (N/A): 208-222. [doi:10.1016/j.tifs.2021.03.002] [https://hdl.handle.net/10807/258058]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/258058
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