I love ruby red grapefruit, in the morning and in the evening too. It seems Whole Foods has not been able to buy a sour grapefruit this season, and so I keep buying them a half dozen at a time.
As with all citrus, grapefruit boasts a good amount of vitamin C. Pink or "red" grapefruit also offers lycopene, perhaps the most powerful cancer-fighting dietary carotenoid, with the greatest capacity to scavenge cell-damaging oxygen free radicals.
"Although, the antioxidant properties of lycopene are thought to be primarily responsible for its beneficial properties, evidence is accumulating to suggest other mechanisms such as intercellular gap junction communication, hormonal and immune system modulation and metabolic pathways may also be involved."
Our Health Co-op used to offer lycopene in a softgel form, but the more we studied lycopene and tested the raw materials, the more we realized that lycopene is a delicate, finicky substance that is not so stable or useful when taken in supplemental form. It's far better to ingest lots of reddish-pigmented fruits, like watermelon, cooked tomatoes, apricots, papayas, etc. and get stable lycopene with the sundry phytonutrients that Mother Nature blended in to perfection.
Meanwhile, while scanning the news releases this morning, I noticed a piece on grapefruit juice and how it boosts the efficacy of drugs (by interfering with enzymes that break drugs down), as much as three to five times, enabling patients to take lower doses of pharmaceuticals.