Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wordpress-seo domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/html/wp-includes/functions.php on line 6260 Researchers in the U.S. have developed a low-sugar watermelon - Nutraceuticals World

Researchers in the U.S. have developed a low-sugar watermelon

Researchers in the U.S. have developed a low-sugar watermelon and investigated the health benefits of mini varieties of the fruit. At the Agricultural Research Service’s South Central Agricultural Research Laboratory at Lane, OK, plant geneticist Angela Davis has developed low-sugar watermelons, while plant physiologist Penelope Perkins-Veazie expanded previous work confirming watermelon’s high lycopene content, finding that mini-watermelons are rich in the health-promoting compound. According to Davis, decades of breeding practices have increased watermelon’s sugar content up to 14%, making it off limits to people looking to curb sugar intake. She said the low-sugar watermelons she developed are just like regular watermelons—crisp and refreshing. Davis’ study found that pigments such as lycopene, which are considered key for watermelon consumer acceptance, can occur without high sugar content. Meanwhile, Perkins-Veazie investigated the nutritional aspects of mini-watermelons, which are about six inches in diameter and have been commercially available for about two years. She tested 15 varieties and found them to be full of lycopene and beta-carotene.

—Just-food.com, 12/9/04

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