Dietary intake of tomatoes and tomato products has been found to be associated with a decreased risk of chronic diseases, such as cancer and cardiovascular disease in several epidemiological studies.
Lycopene, of which tomatoes are an important dietary source, is one of the most potent antioxidants (in the defence against oxidation)
among dietary carotenoids.
Lycopene is a natural pigment synthesized by plants and microorganisms but not by animals. It is a carotenoid, an acyclic isomer of β-carotene, with a singlet-oxygen-quenching ability twice as high as that of β-carotene and 10 times higher than that of α-tocopherol, it is the most predominant carotenoid in human plasma. Its level is affected by several biological and lifestyle factors.
(Source of Information: ncbi.nlm.nih.gov)
Food Cooked using Tomatoes – RECIPES
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