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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.
This water-soluble vitamin is also an antioxidant that helps rid the body of harmful free radicals — atoms that damage the body's cells. ... Tomato juice is quite high in sodium. The amount of ...
NAFLD is a condition characterized by too much fat in the liver and the cause of the excess fat, in this case, is not related to alcohol consumption. ... due to its high antioxidant content ...
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 ...
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.
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 ...
The C-reactive protein is produced by the liver, and may mean that there is inflammation in the body when levels increase, according to the Mayo Clinic. Refined carbohydrates
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 ]