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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.
Sources include wheat germ, seabuckthorn, nuts, seeds, whole grains, green leafy vegetables, kiwifruit, vegetable oil, and fish-liver oil. Alpha-tocopherol is the main form in which vitamin E is consumed. Recent studies showed that some tocotrienol isomers have significant anti-oxidant properties.
More recently, scientists created blue tomatoes that have increased the production of anthocyanin, an antioxidant in tomatoes, in several ways. One group added a transcription factor for the production of anthocyanin from Arabidopsis thaliana [34] whereas another used transcription factors from snapdragon (Antirrhinum). [35]
Consumer Reports (CR), formerly Consumers Union (CU), is an American nonprofit consumer organization dedicated to independent product testing, investigative journalism, consumer-oriented research, public education, and consumer advocacy.
A systemic review of randomized control trials found no evidence of “increases [in] the concentration of inflammatory markers” when linoleic acid—an omega-6 found in seed oil—was added to ...
Antioxidants, including flavonoids such as myricetin, are often touted to reduce the risk of atherosclerosis, the hardening of arteries associated with high cholesterol. However, in vivo studies are lacking and in vitro studies are contradictory and do not support this claim. This claim is based on myricetin's proposed ability to increase LDL ...
“The issue isn’t the amount of omega-6 oil we consume,” Ali says, “it’s that many Americans consume too many fried foods and highly processed foods and don’t get enough nutrient-rich ...
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 ...
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