The tomato is a star! In the world of antioxidants and lycopene, there is nothing better for you than a cooked tomato and other tomato products. In this article I will discuss why lycopene is recognized as one of the best antioxidants, and how the tomato appears to be the star on the lycopene stage.
Lycopene is what gives foods such as tomatoes, guava, rosehip, watermelon, and pink grapefruit their red hue. It is considered one of the best antioxidants, and may help prevent several forms of Cancer and Heart Disease. The tomato is considered by most to be the best food source to get your daily intake of lycopene from.
To ensure you fully optimize the tomatoes potency, it is suggested that you eat them cooked. According to lycopene.org, “research shows that lycopene can be absorbed more efficiently by the body if processed into juice, sauce, paste and ketchup. The chemical form of lycopene found in tomatoes is converted by the temperature changes involved.”
However, if you just can’t resist a juicy raw tomato, you can mix it with a little fat, like olive oil or walnuts, and that will help bring out the lycopene as well as aid your body in absorbing all the stuff that’s good for you.
Where Lycopene is Deposited in the Body
- Liver
- Lungs
- Prostate gland
- Colon
- Skin
You can see why it is so highly touted. But, the news may be even better. Ongoing research suggests that lycopene is associated with reduced risk of macular degenerative disease, serum lipid oxidation, and cancers of the lung, bladder, cervix, and skin. Tomatoes are very versatile, and can be prepared in a number of ways. Here is a recipe to get you started. More like these can be found at homecooking.about.com
Artichoke Hearts in Tomato Rice
Ingredients
- 1 can (14 oz) artichoke hearts, undrained
- 1 can (16 oz) stewed tomatoes, undrained
- 1-1/2 cups uncooked instant rice
- 3 green onions, with tops, sliced
Instructions
- Mix ingredients in 10-inch skillet
- Heat to boiling, stirring frequently
- Reduce heat
- Cover and simmer for ten minutes or until rice is tender
