Tomatoes as a Source of Antioxidants

What is a Tomato?

One source of antioxidants which is arguably one of the types of vegetables and fruits types of religious premises size, some large, some are small like cherry. There are different colors were red and some are green. Whatever shape and type, tomatoes contain a nutrient that is almost the same, namely Vitamin A, vitamin C, minerals, fiber and phytonutrients substances. The specialty tomatoes are its high lycopene content, in addition to lycopene gives the red color in tomatoes, lycopene proven effective as an antioxidant.

Efficacy of Tomato

Lycopene contained in tomatoes may lower the risk of cancer, especially cancers of prostate, stomach, esophagus and colon. The content of chlorogenic acid and p-kumarat acid in the tomatoes can weaken the cancer-causing nitrosamines substances. Tomatoes are also good for healthy eyes and skin. Tomatoes are also used in the beauty industry. Many masks and anti-aging pill that is made ​​from tomatoes. Because tomatoes contain lycopene pigment which proved to be effective as an antioxidant. Other substances such as tomatin in the tomato is as an anti-inflammatory, which can heal wounds and acne, if you fever tomato also has antipyretic properties. High fiber in tomatoes can overcome digestive disorders like constipation and hemorrhoids.

Studies of Tomatoes

Benefits of tomatoes has been studied for a long time, such as the research of Dr. John Cook Bennett from Wiloughby University, Ohio, conducted in November 1834 research shows tomatoes can treat indigestion, diarrhea, restore liver function and bile. Another study from the Rowett Research Institute in Aberdeen, Scotland, found the yellow gel that surrounds tomato seeds can prevent clotting and blood clots cause strokes and heart disease. Tomatoes are also able to recover impotence and increase sperm count and increase agility movements.

Tomato Processing Method

Consuming tomatoes should be cooked first, as it was revealed from the research world food agency FAO-WHO. The results of the research institute showed, lycopene is not damaged and there were not much changed during heating. Even lycopene content will increase 10-fold when processed into tomato sauce or tomato paste. Lycopene is part of the fat-soluble carotenoids, but lycopene is fat-soluble it is poorly absorbed by the body. Therefore suggested processing tomatoes by boiling or steaming.