Of all the citrus fruit, grapefruit has the highest concentration of lycopene, a carotenoid phytonutrient, and free radical scavenger. Preliminary research suggests that lycopene is associated with reduced risk of macular degenerative disease and cancers of the lung, prostate, bladder, cervix and skin.
Grapefruit is a rich source of vitamin C, which may help prevent and/or treat cataracts and other eye disorders, the common cold, scurvy, heart disease, diabetes, high cholesterol, throat infections, osteoarthritis, healing of wounds and broken bones, bronchitis, and other ailments. Smokers and heavy drinkers will usually have a vitamin C deficiency. In a human study, daily grapefruit juice intake was shown to it inhibit a carcinogen in tobacco smoke.
Researchers have found that grapefruit may help prevent weight gain by lowering insulin levels and could be beneficial for persons with high cholesterol.
In a study with rats it was demonstrated that cancer-causing toxins in the liver could be prevented by the grapefruit flavonoid, naringin. Naringin is what gives grapefruit it’s bitter taste, and has antioxidant and anti-carcinogenic abilities.
The naringin in grapefruit has been shown to conflict with certain medications such as:
Aspirin, ibuprofen and other anti-inflammatory drugs, antihistamines, anticoagulants, tranquilizers, sleeping pills, asthma medication, blood pressure medication, and others.
A comprehensive breakdown of nutrients can be found in our Nutrient Database.
1. The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.
2. Benders’ Dictionary of Nutrition and Food Technology.
3. USDA National Nutrient Database for Standard Reference.
4. Image by Steven Fernandez
