Early on, nutrition experts pointed out that eating grapefruit regularly can lower blood sugar and blood lipids, and is also very helpful in preventing type 2 diabetes.
The origin of grapefruit is Jamaica, Latin America, which is a hybridization of Mandan and sweet orange. The flesh is white, pink, and crimson, and the red flesh of grapefruit is rich in lycopene and carotenoids, which is sweeter than white grapefruit.
The nutrients in grapefruit are very high, and the content of vitamin C is about three times that of lemons and navel oranges, and eight times that of apples. Don't underestimate the power of this vitamin, it is an important antioxidant and a good helper in repairing DNA damage.
The Journal of Plant and Food Chemistry published a study in which grapefruit ranked first in 13 juice tests for the powerful antioxidant phenol. Eating citrus fruits such as grapefruit is good for lung health and is effective in preventing pediatric asthma and lung and stomach cancer.
Grapefruit is a low-calorie food, with a glycemic index of 25. In addition to the vitamin C that grapefruit is rich in, it contains naringenin, which is an ingredient that improves insulin sensitivity, enhances glucose utilization in human muscle and fat cells, and is helpful in preventing the onset of diabetes.
It is worth noting that grapefruit contains natural chromium, a trivalent chromium element that is an important ingredient in the composition of the glucose tolerance factor, and is therefore helpful in assisting in the lowering of blood glucose levels.
A study in the Journal of Medicinal Food reported that grapefruit, when eaten in moderation by healthy people and those with prediabetes, can be beneficial in preventing type 2 diabetes and improving insulin resistance. However, it should be noted that when taking long-acting calcium antagonist antihypertensive drugs (e.g., amlodipine, etc.) or taking statin lipid-regulating drugs, do not eat grapefruit or drink grapefruit juice at the same time! so as not to cause an allergic reaction.