1. Ward off Cancer
Numerous studies have concluded that the more tomatoes people eat the
lower their risks of certain cancers, especially lung, stomach and prostate cancers.
A substance called lycopene, which is responsible for tomatoes red
color, is thought to be the reason for this cancer protective effect.
Processed tomatoes
contain even more lycopene than raw ones. The process of cooking breaks
down the cell walls, helping to release the lycopene. Eating tomatoes
with a little bit of fat, such as olive oil, helps lycopene to be better
absorbed by the body.
2. Prevent DNA Damage
Tomatoes are high in important antioxidants such as vitamin C and
Vitamin A. These vitamins work to fend of DNA damage from free radicals.
Consequently, tomatoes may help to ward off age related diseases such as atherosclerosis and diabetes.
3. Reduce the Risk of Heart Disease
Tomatoes contain important nutrients, such as niacin, folate and
vitamin B6, that have associated with the reduction of heart disease
risk. One study found that women who ate 7 to 10 servings of tomato
products per week had a 29 percent lower risk of cardiovascular disease
than women who consumed less than a serving and a half of tomato
products each week. Results were even more impressive when the women ate
oil-rich tomato products.
4. Protect Against Thrombosis
Another study showed that drinking 8 ounces of tomato juice daily
reduced platelet aggregation significantly, among study subjects. Those
drinking a placebo showed no benefit. It’s important to drink low-sodium
tomato juice if you are trying to protect against thrombosis (blood
clots in the blood vessel) , as high sodium levels can cause negative
effects for this type of disease.
5. Ward off Inflammation
A double blind study found that drinking a glass of tomato juice a
day can reduce blood levels of TNF-alpha by 34 percent. TNF-alpha causes
inflammation. High levels have been found in individuals with most
chronic, degenerative diseases such as heart disease, cancer,
osteoporosis and Alzheimer’s.
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