Health Benefits of Tomatoes
Tomatoes contain a carotenoid called lycopene which gives tomatoes their red color and has antioxidant properties. Lycopene may be one of the reasons tomato consumption has been linked with lower rates of cardiovascular disease and prostate cancer. Interestingly, tomato sauce consumption has been associated with an even greater reduction in prostate cancer risk compared with raw tomatoes and the availability of lycopene may be responsible.
When we cook tomatoes to make a sauce, lycopene is liberated from the cell walls and is more readily absorbed which may explain the observed reduced prostate cancer risk. In fact cooking tomatoes for just 30 minutes will increase lycopene levels three fold and antioxidant activity will increase by more than half. Blending tomatoes in a food processor or a blender will also help free up lycopene and make it more readily absorbable. Lycopene, like other carotenoids, is fat soluble so a little extra virgin olive oil will help improve absorption.
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I wonder if there is more lycopene in the heirloom varieties or even in the deeper colored tomatoes. I suppose there is no lycopene in green tomatoes.
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What about the benefits of B vitamins? I keeping hearing about how great they are for energy. Read the story in FITNESS about how much energy Josie Maran has (I’m obsessed!) She says her nutritionist told her to take B vitamins in the afternoon.
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JC, yes green tomatoes would have less if any Lyopene and Cooked tomatoes have an enhanced Lyopene result.
Recent “research” indicates no direct advantage of Lycopepen and cancer inhibition…
but those are just blatherings of fearful CYA government funded researchers.
All I know is our family for generation eat and have eaten only FRESH fruits and vegetables…….
and no “cancers”
We are of modest means and can’t “afford” the high priced processed foods.
We will continue to eat all the fruits and vegetable we cna produce 365 days a year..
We sell the surplus for wealth building.
Visit our little Tomato Patch
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