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Cantaloupe
The surfaces of a cantaloupe has different types of bacteria (especially salmonella), so it is recommended to wash the outside thoroughly before slicing and eating it. The best procedure for preparing them involves disinfecting the exterior of the fruit with ethanol, but this approach is hardly ever used because of the risks of poisoning and the average person does not have ethanol in their homes. The cantaloupe is a melon that has a firm, moderately sweet and orange flesh, with a rind that is lightly brown and thin. There are varieties that have a more yellow and red flesh, but these types are not so common. One reason for this may be because the more colorful types are known to be less flavorful than the variety. They were originally cultivated during the 1700’s from seeds that were brought from Armenia. They were given the name Cantalupo, which is derived from a commune in Sabina near Tivoli, Italy. Tivoli is a city where the Pope resided in the summer. Pope Innocent XIII would enjoy a Port wine which contained a partially-hollowed melon as the aperitif. One of the most popular varieties found in Europe is the Charentais, which is mostly grown in France. Christopher Columbus introduced them to North America in 1494, during his second trip to the New World. Vitamins, Minerals and Phytochemical Components A bounty of nutrients they contain vitamin C, A, E, K, B1, B2, B3, B5, B9, B6, and B12. Thiamin, riboflavin, niacin, pantothenic acid, and folate are other names for these B complex vitamins. They also contain potassium, folate, calcium, iron, magnesium, phosphorus, and zinc and are also high in dietary fiber. Medicinal Uses Based on Scientific Studies They are rich in polyphenol antioxidants. These are molecules that are known to improve the function of the immune and cardiovascular system (3). Polyphenols have also been shown to help control the regulation of nitric oxide, another important molecule that helps prevents heart attacks and strengthens healthy blood vessels (3). These juicy fruits supply the body with a large amount of beta-carotene and vitamin C (1), (2). On hot summer days or even after exercising, which is when people often become dehydrated, a serving of ice-cold cantaloupe can help replenish the body’s water content and electrolytes. It is important to maintain a constant level of water and electrolytes because once dehydration sets in physical and cognitive performances diminish. Dehydration also causes headaches, muscle cramping, dizziness, irritability, and fainting. After one exercise session, the body can lose 2.5 liters of water per hour, which can cause a loss of electrolytes like potassium and sodium. The loss of electrolytes impairs the function of vital organs like the heart. Eating fresh fruits like cantaloupes can help replenish our body’s supply of water and nutrients naturally. Certain extracts from the fruit have also been shown to stimulate diuresis, which lowers blood pressure (4). In 1941, a very moldy cantaloupe was found in the Peoria market that contained a high amount of high quality penicillin (3). Nowadays, penicillin is a commonly prescribed antibiotic. This antibiotic, which is commonly found in different types of soil-inhabiting fungi, exhibits bactericidal and bacteriostatic effects on susceptible bacteria. Penicillin prevents the formation of the bacterial cell wall and therefore reduces bacterial replication. In the last few decades the development of antibiotics like penicillin has made a tremendous impact on the control and treatment of bacterial infections. References 1. The George Mateljan Foundation. (2007) Cantaloupe. Retrieved October 23, 2007 from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=17. 2. WebMD, Inc. (2007) 25 top heart-healthy foods. Retrieved October 23, 2007 from http://www.webmd.com/food-recipes/features/25-top-heart-healthy-foods?page=2 3. Wikipedia Foundation, Inc. (2007) Cantaloupe. Retrieved October 23, 2007 from http://en.wikipedia.org/wiki/Cantaloupe#References 4. Wright CI, Van-Buren L, Kroner CI, Koning MM. (2007) Herbal medicines as diuretics: a review of the scientific evidence. Journal of Ethnopharmacology, 8;114(1):1-31.
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