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A Great Reason to Eat Tomatoes!

Tomatoes contain many nutrients, among them vitamins C and B complex and the minerals iron and potassium. Also in the mix are carotenoids (kuh-ROT-uh-noids). These include lycopene and beta carotene, which are converted into vitamin A by your body.

Lycopene gets high marks from researchers for its apparently potent antioxidant properties. Antioxidants are thought to neutralize harmful substances in the body called free radicals. These molecules, which result from normal cell metabolism as well as other causes, may increase your risk of cancer and cardiovascular disease.

A study of more than 1,300 European men suggested that those consuming the most lycopene from foods had about half the risk of heart attack as men who consumed less.

A 5-year study of 48,000 men found that those eating 10 servings a week of cooked tomato products had the lowest risk of prostate cancer. Their risk was one-third that of men eating less than two servings a week. Other studies suggest that lycopene may play a role in reducing the risk of other cancers, including colon, rectal and breast cancers.

Fresh tomatoes are loaded with lycopene, but cooking tomatoes makes lycopene easier for your body to use. For instance, your body will absorb five times more lycopene through tomato sauce than through an equivalent amount of fresh tomatoes. Evidently, heat breaks down tomato cell walls to free lycopene that otherwise would pass through your digestive system.

Including a little fat when you cook tomatoes can further improve absorption of lycopene. Use a monounsaturated fat, such as olive oil.

Source: Mayo Foundation for Medical Education and Research (MFMER)


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