Tomato is considered an ally against cancer; Take a look at the effects of food

The protective potential of lycopene, a substance that contributes to the reddish coloring of tomatoes and other vegetables, stands out in a new study

The lycopene has been in view of science for decades for its anticancer and cardioprotective effects. Beyond tomatoIt appears in fruit and vegetables such as watermelon, guava, pepper, Pitania, Papia and peppers.

In a study Published in February on the diary Frontiers in NutritionIranian researchers have cultivated hundreds of other research and have concluded that ordinary lycopene consumption, through tomato and its derivatives, is related to the decrease in risk Cancer. The article underlines the tumors of mom and from prostate.

Other research have already shown that the substance helps to reduce cell damage due to antioxidant action. The mechanism provides for the ability to neutralize free radicals, not coupled molecules that need electrons to stabilize and are behind cell losses.

This does not mean, however, that the only substance is able to avoid the disease. “Reducing the risk of cancer and other diseases involves the entire lifestyle,” says the nourologist Celso Cukier of the Israelite hospital Albert Einstein. It means that there is no use of eating lycopene and other beneficial nutrients if yours food It is based on products full of fat, sugar and sodium, for example; or if you are sedentary, smoke, Child and live stressed.

According to Cukier, another factor that may have influenced the result of the research is that to those who love tomatoes tend to eat other vegetables, in a balanced food context.

But this does not take the merits of the red fruit. “Tomate offers various nutrients and protective compounds,” says the nutrologist. Among these, vitamins, in particular C and folic acid, as well as minerals such as potassium and other antioxidant substances that act together.

As for the lycopene, the tomato is distinguished among other sources. This is because, unlike the watermelon and the Pitania, which are usually consumed fresh, It serves as a raw material for sauces that increase pasta, pizzas and the like.

Unlike many compounds, when cooking the lycopene is better used by the human body. When it goes to the pan, the breakdown of the structures that keep the substance, which is then released. In addition, the lycopene gets along with fat vehicles. Therefore, add it with olive oilFor example, it promotes bioavailability thus called, ensuring absorption in intestine.

Although the lycopene is celebrated by anticancer action, other works also underline their effects on cardiovascular protection. The same antioxidant potential helps to safeguard the wall of the artery, the endothelium, reducing the risk of evils such as atherosclerosis.

A colorful family

Licopeno is part of the carotenoids, a group of pigments that have over 700 members. In nature they act as a sort of shield against adversity, including sudden temperature changes, nourishing deficiencies and water.

For this reason, carotenoids are classified as secondary metabolites, that is, they are synthesized by vegetables in response to stress conditions. When they color fruit and vegetables, these pigments also help to arouse the attention of birds and insects, contributing to the dispersion of the seeds and the perpetuation of the species.

In our body they offer several benefits. The tip to ensure that it is not missing is to assemble the dish as colorful as possible. Take a look at other famous members of the Carotenoid family and where to find them:

• Alfacarotene: It is a precursor of vitamin A, an indispensable nutrient to immunity. Pumpkin and carrot are sources.
• Beta -carotene: Another very popular carotenoid. Like alpharotent, it becomes vitamin A. Its conversion is due to the performance of the enzymes and takes place in the intestinal mucosa. There is broken and goes into circulation. So it acts as retinol, another nickname for vitamin, ally of bones and eyes. Melon of Acerola, Anacardi and Melone offer Beta Carothene.
• Cryptoxantine: Another of the carotenoids that turns into vitamin A into our body. Therefore, it is essential for skin cells and even strengthens the immune system. Nettarin, fishing and nies are options of sources.
• Lutein: Thanks to its antioxidant power, this carotenoid is another tissue protector of our body, in particular the retina. Cabbage, rocket and broccoli are examples of suppliers of the substance.
• Zeaxanthin: Together with lutein, this substance helps to remove macular degeneration, a problem that afflicts mainly elderly. Fruit passion, pian and corn contain zeaxanthin.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.