We ❤️ Tomatoes

Tomatoes along with other red fruits and vegetables contain an antioxidant called lycopene, a red carotenoid. Carotenoids are red, yellow and orange pigments produced by plants and as we are unable to synthesise them, we must get them from our diet. Cooking tomatoes helps to release lycopene much more than eating them raw.

Lycopene is associated with a decreased risk of chronic diseases, such as cancer, particularly prostate and breast cancer, along with cardiovascular diseases. Since 1989, a research team at Loma Linda University Health has been studying dietary practices in the Adventist Health Study along with other international studies and have linked high lycopene intake with a reduced risk of prostate cancer.

Previous studies have also found lycopene to be beneficial for systolic blood pressure and the flexibility of arteries. A recent study from Connecticut College in The Journal of Nutrition, Health and Aging even found that older people who do not consume adequate amounts of lycopene in their diets may face a higher risk of developing gum disease.