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An extensive 2022 review reported that the benefits of tomatoes included: Anticancer properties Protection against diseases, including cardiovascular, neurodegenerative and diabetes
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.
Do tomatoes cause inflammation? Experts explain if there’s a link between tomatoes, inflammation, and if tomatoes are bad for arthritis.
Myricetin is a member of the flavonoid class of polyphenolic compounds, with antioxidant properties. [1] Common dietary sources [2] include vegetables (including tomatoes), fruits (including oranges), nuts, berries, tea, [3] and red wine.
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 ...
Oxidative stress mechanisms in tissue injury. Free radical toxicity induced by xenobiotics and the subsequent detoxification by cellular enzymes (termination).. Oxidative stress reflects an imbalance between the systemic manifestation of reactive oxygen species and a biological system's ability to readily detoxify the reactive intermediates or to repair the resulting damage. [1]
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 ...
Molecular structure of the flavone backbone (2-phenyl-1,4-benzopyrone) Isoflavan structure Neoflavonoids structure. Flavonoids (or bioflavonoids; from the Latin word flavus, meaning yellow, their color in nature) are a class of polyphenols or polyphenolic secondary metabolites found in plants, and thus commonly consumed in the diets of humans.