Grapefruit is a rich source of vitamin C, a vitamin that strengthens the immune system. The antioxidant properties of vitamin C help protect cells and their DNA from damage and mutation. In addition, vitamin C may be effective against the common cold. Furthermore, grapefruits have lycopene, which is responsible for the bright color of the grapefruit. Lycopene is a powerful antioxidant, which may help to neutralize harmful free radicals, which can cause cancer, heart disease, macular degeneration and other age-related illnesses. Diets rich in lycopene may also be beneficial for the heart. According to the latest Harvard study of more than 28,000 women, those with the highest blood lycopene levels were about half as likely to develop heart disease over five years as women with the lowest levels. Furthermore, grapefruit (especially, red grapefruit) may improve cholesterol. Grapefruit contains pectin, a form of soluble fiber, which helps lower blood cholesterol and helps stabilize glucose levels. According to the Journal of Agricultural and Food Chemistry, both white and red grapefruit can reduce blood levels of LDL (“bad”) cholesterol and red grapefruit lowers triglycerides. Grapefruit juice also boosts liver enzymes that clear out various carcinogens and eliminates toxic compounds in the body. Also, grapefruit has been known to burn fat at tremendous rates. In a 12-week pilot study, researchers from the American-based Scripps Clinic revealed that overweight people who ate a serving of grapefruit with each meal (3 times a day) experienced an average weight loss of 3.6 pounds compared to a control group that lost only 0.5 of a pound. Some participants lost more than 10 pounds during this study! Why is this so? Well, eating grapefruit appears to help promote lower, steadier glucose and insulin levels that reduce hunger and promote better fat metabolism.