Tomatoes are a member of the deadly nightshade family, and were once considered to be poisonous, thought to cause conditions such as appendicitis and cancer. In fact, it wasn't until 1820 that they were even consumed in the United States. Although they are not sweet; surprisingly, they are considered to be a fruit instead of a vegetable.
Actually, they are good sources of many vitamins including vitamin C, with one serving providing 40% of the daily value. They are also a good source of vitamins A, potassium and iron, providing 15%, 8% and 7% of the recommended daily allowance, respectively.
Their traditional red color is caused by large amounts of an antioxidant called lycopene. Lycopene has numerous benefits including the ability to neutralize cancer-causing free radicals. In fact, in one study, men who ate 10 servings of tomatoes a week reduced the likelihood of developing prostate cancer by a hefty 45%.
When researchers injected lycopene into pre-existing cancerous cell cultures, the lycopene prevented the continued growth of these cultures. This is convincing evidence of the tremendous health benefits derived from eating this fruit.
According to Italian scientists, consumption of seven servings of this raw fruit reduces the likelihood of developing stomach or colorectal cancers by 60%. Israeli researchers have found that lycopene is a powerful inhibitor of lung, breast and endometrial cancer cells.
Lycopene is found in several fruits and vegetables including pink and red grapefruit and watermelon, but most Americans receive the majority of their lycopene intake from tomatoes. In fact, 540 mL a day is all that is needed to provide the full health benefits of lycopene. One glass of juice from this fruit each day should do the trick.
There is new research indicating that these fruits may provide protection from the development of lung cancer. This is because they contain large amounts of compounds called coumaric acid and chlorogenic acid. These compounds are thought to block the effects of the major carcinogen in tobacco smoke called nitrosamines.
When choosing your fruits, be sure to pick those with the most brilliant shades of red. This indicates the highest levels of lycopene and beta-carotene. So eating the fruit raw is great for you, but eating them cooked is even better. When cooked in a bit of oil, more of the lycopene is released, making it a healthier choice.
This fruit is by far the healthiest of all foods, with the potential to prevent some of the worst diseases known to man. In addition to containing large amounts of vitamin C, this fruit helps to maintain a healthy immune system. They also contain large quantities of beta-carotene, which helps to ward off heart disease. |
