Watermelon: An Exploration of Possible Therapeutic Benefits

Abstract

Watermelon (Citrulluslanatus) is a widely cultivated fruit appreciated for its sweet taste, abundant water content, and low-calorie nature. In certain Asian regions, watermelon seeds are utilised for snacks and flour. The oil content in these seeds’ ranges from 10% to 35%, varying with the genotype. Extracts from the seeds were obtained using hot water, cold water, ethanol, and methanol. Standard microbiological methods were employed to verify the viability and identity of test organisms. Watermelon seed oil is recognised as a rich source of essential fatty acids, carotenoids, tocopherols, thiamine, flavonoids, riboflavin, and other phenolic substances. The quantities of these components vary based on the watermelon variety and extraction method, with linoleic acid being the predominant fatty acid irrespective of the variety. This review aims to raise public awareness about the characteristics and potential benefits associated with watermelon seeds. Substantial research indicates that watermelon seeds possess anti-diabetic, anti-microbial, anti-inflammatory, and cardioprotective properties, positively influencing growth. Following a thorough toxicological examination, animal studies, physicochemical assessments, and nutritional analyses, it is strongly recommended to promptly explore the commercial potential of this product.