Grapefruit: history, properties, and benefits

Grapefruit belongs to the Citrus genus and is part of the Rutaceae family.

 

Its geographical origin is not Asian like other Citrus fruits, but it hails from Central America, more precisely Jamaica and the Antilles Islands, where it was selected in the 1700s.

 

For optimal development, this citrus prefers a warm, almost subtropical climate where temperatures range between 20 and 28°C, with moderately dry and not too windy conditions and a sunny position.

 

In the centuries following its birth, this citrus fruit has been increasingly appreciated and cultivated not only in its places of origin but also throughout the American continent, particularly in Florida and Texas, and subsequently in Asia, South Africa, and Israel, which remains one of the main exporters of grapefruit to Europe during the winter.

 

Around the 1990s, pink grapefruit was commercialized in America, which is entirely similar to the yellow one, at least externally in terms of shape and peel, but it encloses a pink, sweeter, and juicier pulp.

 

Botanically, grapefruit was not distinguished from pomelo (Citrus maxima) until 1830 when it was named Citrus paradisi, a denomination slightly modified in 1950 to Citrus x paradisi, its current botanical name.

 

Today, it is accepted that pomelos are the true original Citrus fruits, while grapefruits are ancient hybrids (of pomelo and sweet orange).

 

While the pomelo contributed the taste and juiciness, the orange contributed the smaller volume and slightly flattened shape… the result is grapefruit, which retains the taste of the pomelo (which can weigh over 10 kg) and the size of the orange.

 

 

 

Grapefruit is an evergreen tree, typically reaching 5 to 6 meters in height, although it can grow up to 16 meters tall, with deep-reaching fibrous roots.

 

The leaves, numerous in the canopy, measure 15 cm in length; they are elliptical in shape, with a slightly crenate entire margin, a completely undulating blade, slightly pointed at the tip, and ovate at the base. They are alternate, glabrous, and with a short winged petiole, equipped with spines. The upper surface of the blade is dark green, while the lower one is lighter and pinnate, with a highly prominent midrib.

 

The flowers are white, united in axillary inflorescences that can reach up to 20, with a diameter of 3 cm. The fruit is a hesperidium, a spherical berry grouped in clusters, with a diameter of 10-15 cm, yellow and smooth peel (epicarp), or pink in the pink variety. The inner part of the peel (mesocarp or albedo) is white and has a spongy texture. Inside, the pulp is divided into segments (11-14) enclosed by thin membranous walls. The taste of the pulp is bitter, more pronounced in the yellow variety and less in the pink one.

 

The pulp contains seeds similar to those of the lemon.

 

Nutritionally, grapefruit is rich in vitamin C, iron, potassium, and calcium. It is considered alkaline and is a good source of flavonoids, coumarins, and terpenes, while the pink variety also contains lycopene and carotene.

 

This fruit is used to aid in weight loss. Phenolic compounds help the body detoxify from carcinogens, while pectins could help reduce cholesterol levels in the blood and reduce plaques in the arteries. A specific flavonoid, naringin, is considered anti-inflammatory and antispasmodic.

 

A study published in 2006 found that consuming half a fresh grapefruit before meals three times a day, for over 3 months, equivalent to a weight of 1.6 kg, can reduce body weight and improve insulin resistance in obese subjects with or without metabolic syndrome. In the group of patients with metabolic syndrome, a greater reduction in body weight was observed compared to the placebo group.

 

It should always be remembered that grapefruit should be used with caution or even avoided if taking medication because it interacts with many of them; that is, it increases or decreases (depending on the drug) the bioavailability of the active ingredient, varying its pharmacokinetics.

 

 

 

Grapefruit can also be used externally in the form of essential oil, which, being stimulating, can be used in vegetable oils (almond oil, jojoba, wheat germ, coconut oil) as a massage oil to improve circulation.

 

In aromatherapy, the essential oil is mood-enhancing, making people happier and more optimistic.

 

We can also add a few drops to a glass of water for gum inflammations, against canker sores, or problems with bad breath.

 

 

ANJA LATINI

Herbalist registered with RNEP No. GLT0018S