The consumption of tomatoes can help to diminish the threat of cardiovascular disease, osteoporosis and cancer, found researchers in the latest study. It is also revealed that processed or cooked tomatoes are in fact much better than raw ones. According to US research team the succulent vegetable is the leading source influential antioxidant dietary lycopene.
The strength of antioxidant dietary lycopene in tomatoes become large after it is cooked, dissimilar to other fruit and vegetables, which lost their strength after cooking. The team from the National Centre of Food and Safety in Illinois stated that the nutrients contain defensive mechanisms.
These mechanisms help in preventing inflammation and blood clots in the body. A strong association has already been recognized between speculate vegetable and a decreased risk of several diseases like heart disease, osteoporosis and prostate cancer. The leveraging emerging science about tomato and tomato products may be simple and effectual approach to help people increase vegetable intake.
It escorts to improved overall eating pattern and ultimately to better health. The study highlights the association between consuming tomatoes and reduced risk of cancer, heart disease and other conditions, explained Dr Britt Burton-Freeman and Dr Kristin Reimers, who carried out the study analysis.
They added that the evidence proposes that eating of tomatoes should be encouraged due to their nutritional benefits and as it may be a simple and effective approach for increasing the consumption of vegetable as a whole, reported the study published in the American Journal of Lifestyle Medicine.