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Reports about the daily consumption of the humble tomato and its great benefits are flooding in. The plant chemical of the tomato - lycopene - is one of the most thoroughly studied. Lycopene is a strong antioxidant that helps the body fight age-related damage caused by free radicals. It is also found in other fruits and vegetables such as red peppers, watermelons, pink grapefruit and apricots. The chemical is what makes the tomato red in colour. Our bodies can absorb lycopene more easily in its cooked form such as in sauces, pizzas, ketchup, paste, tomato soup and salsa.
Another excellent form of lycopene can be found in tomatoe juice.
An aid to making lycopene more readily available to the body is to use olive oil or other oils, such as fish oil or flaxen oil, in tomato based dishes.
Because our bodies cannot produce lycopene it is necessary to get it through our diet. It is also available in capsule or powder form if extra is needed to reach the daily intake levels.
Studies have shown that eating tomatoes or tomato products four times or more a week reduces the likelihood of a person developing cancer of the prostrate, lung or stomach, when compared to someone who never eats tomatoes. Further studies have shown that tomatoes may also reduce cancer of the pancreas, gullet, bowel, mouth, breast and cervix.
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Author: Ann Brady
Copyright www.exercise.co.uk
2001
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Copyright Exercise, Fitness & Leisure 2001
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