Generality
For pink grapefruit (variety of yellow grapefruit ) we mean a fruit, more precisely a citrus, similar to an orange, with a lighter and smoother rind, and the flesh that oscillates between pink and red; the taste is sour, bitter and sweet.
The pink grapefruit, originally, was slightly different from today; it was less pigmented, with a thicker skin and less sugary pulp; over time and the passing of generations, it seems that evolution leads pink grapefruit to a true autonomous species of Citrus, as the peculiar characteristics of the cross seem to be easily repeatable and conservable over time.
Pink grapefruit is picked from the first ten days of November until the beginning of spring and, therefore, is part of the small group of WINTER fruits.
Myths to debunk
Some argue that pink grapefruit, like the yellow one, has slimming properties; the statement is not "completely" exact!
The discovery of a pigment (flavonoid) called naringenin, certainly useful in the fight against oxidative stress (free radicals) and "bad" cholesterol (LDL), triggered the investigations of some Canadian researchers. In this regard, the results obtained from the administration of naringenin on guinea pigs by the team, have led the vast majority of readers to the benefit of some integrators traders (tablets, capsules, thermogenic etc). Let's see why!
Nutritional composition per 100 grams of edible portion of Grapefruit2 : | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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This flavonoid of pink grapefruit (also contained in other citrus fruits) has shown a good metabolic impact on mice, favoring the restoration of optimal blood parameters (cholesterol, triglycerides and glycaemia); in fact, the guinea pigs examined, after having been subjected to "forced fattening", have benefited more from the administration of naringenin than others that followed an ordinary diet devoid of the flavonoid. The dosages and specific information on diet and weight loss of guinea pigs are not well disclosed and the study does not seem to have been repeated on humans or did not have the same effects on WEIGHT.
As often happens, the molecular interaction of certain substances changes considerably from one animal species to another (just think of the eclatant "crab" taken by the scientific community in the study of synephrine, a sympathomimetic amine extracted from bitter orange), also if it is not to be excluded that a diet rich in pink grapefruit can significantly benefit human health.
Use in the kitchen
Pink grapefruit is a citrus fruit commonly associated with the "healthy" image of the diet. Often it appears in recipes and diet regimens, with regard to its low caloric intake and its rich vitamin and salt content. It is not uncommon for wedges of pink grapefruit to supplement dessert like mixed fruit salad or unique dishes (dish and side dish) based on salads with meat or fish. Equally popular are: ice cream, granita, sorbets, syrups, cocktails, aperitifs and digestives based on pink grapefruit.
Nutritional characteristics
Pink grapefruit, compared to yellow grapefruit, has a higher concentration of anthocyanins and carotenes * (antioxidant pigments), among which lycopene emerges (retinol equivalent or provitamin A currently the subject of many studies due to its presumed characteristics of: cholesterol-lowering, antioxidant and anticancer). In contrast, all other nutritional values and the phytocomplex potential of pink grapefruit are comparable to those of yellow grapefruit.
Grapefruit Anti-Cellulite Risotto Rosa
Pink grapefruit, with its nutritional properties, can become part of dietary and functional recipes, such as this risotto with rocket and centella asiatica formulated by our personal cooker to combat cellulite blemishes.
Risotto with rocket, centella asiatica and pink grapefruit - anti-cellulite recipe
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeBibliography:
- Cultivated fruits - E. Lazzarini - Hoepli - pag 169
- Food composition tables - INRAN (National Research Institute for Food and Nutrition.