The Claim
Watermelon rind contains higher concentrations of L-citrulline than watermelon pulp, with concentrations ranging from 60 to 500 mg per 100 g fresh weight, and serves as a source for L-citrulline extraction.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Watermelon rind has more L-citrulline than the pink part of the fruit, with amounts between 60 and 500 milligrams per 100 grams of fresh weight, making it a viable source for extracting L-citrulline.
See the scientific wording
Watermelon rind contains higher concentrations of L-citrulline than the pulp, with levels ranging from 60–500 mg per 100 g fresh weight, making it a potentially underutilized source for L-citrulline extraction.
When you eat watermelon rind, the L-citrulline in it gets absorbed directly into the bloodstream without being broken down by the liver. The kidneys take up this L-citrulline and turn it into L-arginine, which then flows into the blood. Blood vessel cells use this L-arginine to make nitric oxide, a molecule that relaxes blood vessels and improves blood flow. At the same time, L-citrulline reduces the activity of an enzyme that steals L-arginine, so more of it is available to make nitric oxide.
What the research says
1 studyThe study says the green rind of watermelon has more of the good amino acid L-citrulline than the red part, which means throwing away the rind means wasting a valuable source — so the claim is right.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.