Ageing fast? How about a horned melon

By Veronica Kirigo

It’s an unusual looking fruit that hardly ever finds its way into the  shopping baskets of many Kenyans.

Yet this little known spiky fruit referred to as the horned melon, African horned cucumber or kiwano, contains essential ingredients that slow ageing.

The sweet tart, banana-lime flavour melons are now in season and you may find them in the supermarkets and grocery stores.

The flamed coloured outward appearance contrasts with the lime green inside packed with hundreds of emerald coloured seeds where all the nutrients lie.

The yellowish-green coloured pigment found in the seeds and pulp of the fruit contains carotenoid and beta-carotene, commonly known as vitamin A.

Beta-carotene, lycopene and lutein are nutrients that help in repairing and protecting DNA, thereby slowing the ageing process.

We are often exposed to substances such as tobacco smoke, chemicals and radiation among other substances that damage our DNA. The damage affects the body’s ability to re-grow healthy cells. But, through intake of foods rich in beta-carotene, lycopene and lutein, our DNA is able to repair itself.

These micronutrients further help to strengthen the body’s immunity while maintaining the eyes and skin.

Honed melon is one typical fruit, which literally posseses all this micronutrients cocktailed in its rich banana, lime and cucumber taste that leaves you with a tingling sensation.

In addition, the seeds contain several fatty acids including linoleic acid and oleic acid. Linoleic acid is one of the omega six fatty acids, which are essential for human health. Oleic acid, also found in olive oil, is thought to be responsible for reducing blood pressure. Scientists have also found that the types of vitamin E found in the horned melon contribute towards a healthy skin, heart, muscles, nerves and red blood cells.

The melon is primarily a good source of vitamin C, potassium and iron. Other minerals are magnesium, phosphorous, zinc, copper, calcium and sodium.

Latest evidence also suggest that vitamin E could help reduce risk of Alzheimer’s and Parkinson’s diseases.