Cooking Tomatoes Boosts Disease-Fighting Power

Cooking Tomatoes Boosts Disease-Fighting

Power

Tomatoes are the biggest source of dietary

lycopene; a powerful antioxidant – fights

diesease, prevents cancer. The redder the

tomato, the more lycopene it contains.

There’s actually more lycopene in cooked

or processed tomatoes than raw tomatoes, bioavailability of lycopoene increases after

cooking and processing.

Tomatoes also contain other protective

mechanisms, such as antithrombotic and

anti-inflammatory functions which decrease

the risk of conditions such as osteoporosis

and cardiovascular disease.

Since lycopene is fat soluble, we should use 

a little heart-healthy oil in our tomato

recipes to boost our absorption of this

disease-fighting carotenoid.