Supplementation of 100% Flesh Watermelon [Citrullus lanatus (Thunb.) Matsum. and Nakai] Juice Improves Swimming Performance in Rats

AI, Borges Jr. E. Beetroot, watermelon and ginger juice supplementation may increase the clinical outcomes of Intracytoplasmic Sperm Injection cycles

OBJECTIVE

To prove the hypothesis that beetroot, watermelon and ginger juice supplementation improves the endometrial receptivity and clinical outcomes of intracytoplasmic sperm injection (ICSI) cycles.

METHODS

This prospective randomized study enrolled 436 female patients undergoing ICSI cycles from January/2018 to June/2021, in a private university-affiliated IVF center. Female patients were randomized in a 1:3 ratio to either Control (n=109) or Supplementation Group (n=327). All patients received nutritional orientation before the beginning of the treatment. Participants in the Supplementation Group were instructed to intake a daily dose of homemade juice, prepared with fresh beetroot, watermelon and ginger, from the day of embryo transfer until the day of pregnancy test, while patients in Control Group did not follow the juice protocol. Generalized Linear Models, adjusted for potential confounders (female age, body mass index - BMI, endometrial thickness upon embryo transfer, and number of transferred embryos), followed by Bonferroni post hoc test for the comparison of means between groups, were used to investigate the impact of juice supplementation on the clinical outcomes of ICSI.

RESULTS

Patients and cycles characteristics were equally distributed among Supplementation and Control groups. Implantation rate (25.2% vs. 20.5%, p<0.001) and clinical pregnancy rate (41.0% vs. 22.0%, p=0.039) were significantly higher in the Supplementation compared to the Control group.

CONCLUSIONS

The use of beetroot, watermelon and ginger juice may be considered a promising strategy for improving clinical outcomes in assisted reproductive technology (ART), without any side effects.

The effects of fresh foods on performance: A review

In recent years, it is gradually becoming important for athletes to show sufficient performance at competitions. To improve performance, athletes use ergogenic aids such as protein powders, creatine, and glutamine. However, recent research has also been conducted into the possible ergogenic effects of several fresh foods on exercise. Nutrients show the ergogenic effect by having macro and micronutrients, antioxidants, vitamins, minerals, and bioactive components. These potential ergogenic effects include muscle recovery, prevention of oxidative stress caused by exercise, improved performance, and inhibition of muscle damage. The purpose of this review was to examine the nutritional content and the effects of fresh foods such as beets, cherries, watermelon, tomatoes, grapes, and pomegranate.

The Consumption of Yellow Watermelon-plantain Juice before Anaerobic Exercise Improves Blood Glucose and Suppresses Oxidative Stress Formation in Rats

Food supplementation prior to exercise could supply glucose for energy booster and enhanced performance. Food supplements with potent antioxidant activity could also help alleviate oxidative stress formation during exercise. This study aiming to investigate yellow watermelon-plantain juice administration prior to anaerobic exercise on blood glucose level and its protective effect on markers of oxidative stress formation that is malondialdehyde (mda) serum level. Thirty-five male Sprague Dawley rats were divided into five different groups in which received different treatments. Anaerobic exercise in this study was set as swimming test for three minutes. Blood glucose level were examined as baseline, thirty minutes after juice supplementation, and after exercise test. P2 groups has the highest blood glucose level before and after exercise (111.86 mg/dl and 100.52 mg/dl, respectively). Mda level after exercise differ significantly between groups (p < 0.05) with negative control group has the highest level of Mda (7.68 nmol/ml) and P2 has the lowest level among treatment groups (1.8 nmol/ml). It can be concluded that yellow watermelon-plantain juice supplementation prior to anaerobic exercise is an effective source of energy due to its rapid glucose availability in the serum. Antioxidant content in yellow watermelon-plantain juice could also suppressed malondialdehyde serum level after exercise

Chemical and Sensory Evaluation of Balady Bread Supplemented with Watermelon Rinds Flour and its Anti-Hyperlipidemic Effect in Male Albina Rats

&lt;b&gt;Background and Objective:&lt;/b&gt; Watermelon is a good source of minerals, vitamins and dietary fibers. It has been considered a health benefits effect due to the high amount of antioxidants and phytonutrients such as phenolics, flavonoids, phytosterols and other medicinal compounds which decrease the risk of cardiovascular, diabetes and cancer. This research was carried out to study the effect of wheat flour (WF) supplemented with different levels of watermelon rinds flour (WRF) on the chemical and organoleptic properties of balady bread. Furthermore, the effect of prepared bread on reducing blood lipids of hyperlipidemic rats. &lt;b&gt;Materials and Methods:&lt;/b&gt; Wheat flour (WF) has been supplemented with different levels (5, 10, 15 and 20%) of watermelon rinds flour (WRF). The chemical and organoleptic properties of balady bread and the anti-hyperlipidemic effect of prepared bread on hyperlipidemic rats were evaluated. &lt;b&gt;Results:&lt;/b&gt; The results indicated that incorporation of WRF in balady bread wheat flour increased the fibre, ash and minerals content of prepared bread. While carbohydrates content and energy value were decreased by increasing the WRF substitution levels. Organoleptic evaluation tests showed that up to 15% of WF could be replaced with WRF in balady bread and still more acceptable bread compared with control bread samples. In addition, rats fed on a hyperlipidemic diet containing balady bread fortified with WRF showed a significant decrease (p<0.05) in the triglyceride (TG), total cholesterol (TC), High-Density Lipoprotein Cholesterol (HDL-C), Low-Density Lipoprotein Cholesterol (LDL-C) and Very-Low-Density Lipoprotein Cholesterol (V-LDL) level by increasing the amounts of simultaneous supplementation with WRF 5-15% in the formulated balady bread compared to control samples. &lt;b&gt;Conclusion:&lt;/b&gt; The research recommended that the 15% replacement of WRF gave good quality properties and lead to reducing body weight and serum lipid profile of hyperlipidemic rats.

Quality of Watermelon Juice Concentrated by Forward Osmosis and Conventional Processes

Watermelon (Citrullus lanatus) juice is known for its refreshing flavor, but its high perishability limits its availability throughout the year. Watermelon juice concentrate has extended shelf-life and lower transportation and storage costs, but the conventional thermal evaporation process for concentrating juice degrades the nutritional components and sensory quality of the product. Thus, in this work, a large-scale, non-thermal forward osmosis (FO) process was used to concentrate fresh watermelon juice up to 65°Brix. The FO concentrate was compared to thermal concentrate and fresh juices, and to commercially available refrigerated watermelon juices, in terms of lycopene and citrulline content, total soluble phenolics, antioxidant activity, and sensory properties. The FO concentrate had statistically similar (p < 0.05) levels of all the nutrients of interest except antioxidant activity, when compared to the thermal concentrate. The reconstituted FO concentrate maintained the same antioxidant activity as the raw source juice, which was 45% higher than that of the reconstituted thermal concentrate. Sensory results showed that reconstituted FO concentrate resulted in highly liked juice, and it outperformed the reconstituted thermal concentrate in the sensory hedonic rating. This work demonstrates the possibility to produce a high-quality watermelon juice concentrate by forward osmosis.