The humble tomato has been at the centre of a whirlwind of scientific activity for several years, mainly because of its high lycopene content. Lycopene, a carotenoid compound which is found in relatively few foods, gives tomatoes their deep red colour and is a potent antioxidant which can protect cells and DNA from free-radical damage. Significantly, cooked tomato products are even higher in lycopene than the raw fruit – 100g of canned tomato paste, for example, contains an astonishing 28,764mcg, which is more than any other food tested so far.

The latest research shows that the higher the levels of lycopene in the bloodstream the lower is the risk of cardiovascular disease and cancer, including rectal, pancreatic and ovarian. In one study eating lycopene-rich foods such as tomatoes was found to reduce the risk of developing prostate cancer by up to 50 per cent, while another study showed that low levels of lycopene increased the risk of developing colorectal adenomas (a precursor for most colorectal cancers) by 230%.

 

Raw tomatoes are also a good source of lutein, which is important for eye health.  100g of tomatoes, which is about one small tomato, provides:

 

• 7.5% of our daily requirement for folate, which reduces the risk of coronary heart disease by lowering blood levels of homocysteine. (NB it also protects a developing foetus from neural tube defects such as spina bifida)

• 7% for fibre.  Diets high in fibre can prevent heart disease, as well as constipation and colon diseases such as diverticulitis and cancer

• 7% for potassium which lowers blood pressure, reducing the risk of strokes in the long term

• 32% for vitamin C a powerful antioxidant which prevents oxidation of ‘bad’ LDL cholesterol – a process that enables LDL to stick to artery walls, where it can eventually cause blockages, resulting in strokes, angina and heart attacks. 

 

Diabetics and people with insulin resistance could benefit from eating tomatoes. They are high in chromium which is important for regulating blood sugar levels – people with type 2 diabetes, for example, have lower blood levels of chromium than those without the condition.

 

 

 

This entry was posted on Saturday, November 1st, 2008 at 1:10 am and is filed under Cancer, Diabetes, Ingredient Spotlights. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.