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From pasta sauce to caprese and more, tomatoes are just as versatile as they are heart-healthy. Tomatoes contain an antioxidant called lycopene that can protect arteries from atherosclerosis and ...
Tomatoes also contain a beneficial compound called lycopene, which has antioxidant properties. Lycopene is more available when exposed to heat, like in cooked tomato products such as tomato sauce.
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.
Lycopene is an antioxidant commonly found in tomatoes — it has been shown to prevent cell damage and provide myriad benefits to the body, including but not limited to helping improve sperm count.
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 ...
An increase in sympathetic stimulation to the heart increases contractility and heart rate. An increase in contractility tends to increase stroke volume and thus a secondary increase in preload. An increase in preload results in an increased force of contraction by Starling's law of the heart; this does not require a change in contractility.
However, dark chocolate with a high cocoa content (70% cocoa or more) can actually be a heart-healthy food choice in moderation. Cocoa is rich in flavonoids , plant compounds that help lower blood ...
Tomatoes were brought to Europe in the early 1500s. The English botanist John Gerard was one of the first cultivators of the tomato plant. In his publication Grete Herball, he considered tomatoes poisonous due to their levels of what would later be called tomatine, plus high acid content. Consequently, tomatoes were generally not eaten in ...