Grapefruit, (Citrus ×paradisi), also called pomelo, citrus tree of the Rutaceae family and its edible fruit. The grapefruit probably originated in Barbados as a hybrid of shaddock (Citrus grandis). It became well established as a fruit for home consumption in the islands of the West Indies before its culture spread to the American mainland. Grapefruit has become popular as breakfast fruit in various parts of the world, and production has expanded to most citrus-growing countries, notably the United States, Israel, Cyprus, South Africa, and Brazil. As a source of vitamin C, the grapefruit is exceeded among common fruits only by the orange and lemon. Health Benefits Grapefruits are Rich in the Nutritional Powerhouse Vitamin C Grapefruit 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; over 20 scientific studies have suggested that vitamin C is a cold-fighter. Vitamin C 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. As free radicals can oxidize cholesterol and lead to plaques that may rupture causing heart attacks or stroke, vitamin C is beneficial to promoting cardiovascular health. Owing to the multitude of vitamin C’s health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer. Enjoy Benefits from the Antioxidant Lycopene in Pink and Red Grapefruits The rich pink and red colors of grapefruit are due to lycopene, a carotenoid phytonutrient. (PLEASE NOTE: Lycopene is only found in pink and red grapefruit. White grapefruit does not provide this carotenoid.) Lycopene appears to have anti-tumor activity. Among the common dietary carotenoids, lycopene has the highest capacity to help fight oxygen free radicals, which are compounds that can damage cells. Choosing to regularly eat lycopene-rich foods, such as pink grapefruit, and drink green tea< may greatly reduce a man’s risk of developing prostate cancer, suggests research published the Asia Pacific Journal of Clinical Nutrition (Jian L, Lee AH, et al.)
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