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Not only do tomatoes add juiciness and acidity to a dish, they are also packed with nutrients, like potassium and v itamin C. Tomatoes also contain a beneficial compound called lycopene, which has ...
The lycopene in tomatoes also may help reduce the risk of heart disease by lowering LDL cholesterol. Over time, this daily dose of heart-healthy compounds could contribute to better cardiovascular ...
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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 Britain until the mid-18th century. [7] [better source ...
The main cause of phytochemical loss from cooking is thermal decomposition. [ 35 ] A converse exists in the case of carotenoids , such as lycopene present in tomatoes , which may remain stable or increase in content from cooking due to liberation from cellular membranes in the cooked food. [ 36 ]
[7] [8] According to Frei, "we can now follow the activity of flavonoids in the body, and one thing that is clear is that the body sees them as foreign compounds and is trying to get rid of them." [ 8 ] Another mechanism may be the increase in activities of paraoxonases by dietary antioxidants which can reduce oxidative stress .
Tomatoes are packed with antioxidants, which you can think of as having a superhero-like function in your body, helping ward off free radicals that are known to cause oxidative stress and could ...
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 ...