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Multiple studies have found that eating tomatoes regularly can help reduce the risk of stroke, in part due to their high lycopene content. One study found that people with the highest amounts of ...
Lutein - found in high concentration in spinach, kale, Swiss chard, collard greens, beet and mustard greens, endive, red pepper and okra; Lycopene - found in high concentration in cooked red tomato products like canned tomatoes, tomato sauce, tomato juice and garden cocktails, guava and watermelons.
This water-soluble vitamin is also an antioxidant that helps rid the body of harmful free radicals — atoms that damage the body's cells. Tomatoes are rich in lycopene, a plant compound that has ...
Aside from tomatoes or tomato products like ketchup, it is found in watermelons, grapefruits, red guavas, and baked beans. [4] It has no vitamin A activity. [4]In plants, algae, and other photosynthetic organisms, lycopene is an intermediate in the biosynthesis of many carotenoids, including beta-carotene, which is responsible for yellow, orange, or red pigmentation, photosynthesis, and ...
Tomatoes have been used as a model organism to study the fruit ripening of climacteric fruit. To understand the mechanisms involved in the process of ripening, scientists have genetically engineered tomatoes. [6] In 1994, the Flavr Savr became the first commercially grown, genetically engineered food to be granted a license for human consumption.
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Investing tomatoes with high anthocyanin content doubles their shelf-life and inhibits growth of a post-harvest mold pathogen, Botrytis cinerea. [ 37 ] Some tomatoes also have been modified genetically with transcription factors from snapdragons to produce high levels of anthocyanins in the fruits. [ 38 ]
Lentinan fruit body of shiitake (Lentinula edodes mycelium (LEM)) and other edible mushrooms. Fructan. Inulins diverse plants, e.g. topinambour, chicory. Lignin stones of fruits, vegetables (filaments of the garden bean), cereals. Pectins fruit skin (mainly apple and, quince), vegetables.