Tomato and lycopene
Lycopene helps to slow Cellular Aging and may help prevent cardiovascular disease and certain types of cancer.
1 lycopene is one of the most studied molecules by scientists. It is a component of the vast family of carotenoids, of which we all know the beta carotene (a precursor of vitamin A).They capture the sunlight and in the human body act as powerful antioxidants, essential to combat free radicals (by-products of cellular metabolism whose concentration increases with exposure to ultraviolet radiation of the Sun). Lycopene is a pigment that characterizes the typical tomato red well ripe. It is present mainly in the outermost layer, adherent to the skin. For this reason it is important to choose tomatoes untreated or better yet grown with organic methods so that they can be consumed safely without Peel. The human body cannot produce lycopene and therefore should be taken with the diet. Once absorbed focuses mainly in the liver, intestines, adrenal glands, breast, prostate and testicles, so they could also be used during periods of shortage.According to the researchers, lycopene helps to slow Cellular Aging and may help prevent cardiovascular disease and certain types of cancer, especially breast and prostate, intestines. It also seems to reduce the risk of Parkinson's disease and Alzheimer 's. To increase the absorption of lycopene must consume the cooked tomatoes. The tomato sauce, the tomatoes and ketchup (preferably homemade or purchased in the Department of organic products) are excellent sources of lycopene. Remember to add a small amount of fat (a little olive oil, some sunflower seed or a spoonful of dried fruit, such as walnuts, almonds or hazelnuts) to enhance its absorption. A plate of pasta with approximately 50gr. of tomato sauce and a tablespoon of extra virgin olive oil will satisfy your daily requirement of lycopene.
Lycopene helps to slow Cellular Aging and may help prevent cardiovascular disease and certain types of cancer.
1 lycopene is one of the most studied molecules by scientists. It is a component of the vast family of carotenoids, of which we all know the beta carotene (a precursor of vitamin A).They capture the sunlight and in the human body act as powerful antioxidants, essential to combat free radicals (by-products of cellular metabolism whose concentration increases with exposure to ultraviolet radiation of the Sun). Lycopene is a pigment that characterizes the typical tomato red well ripe. It is present mainly in the outermost layer, adherent to the skin. For this reason it is important to choose tomatoes untreated or better yet grown with organic methods so that they can be consumed safely without Peel. The human body cannot produce lycopene and therefore should be taken with the diet. Once absorbed focuses mainly in the liver, intestines, adrenal glands, breast, prostate and testicles, so they could also be used during periods of shortage.According to the researchers, lycopene helps to slow Cellular Aging and may help prevent cardiovascular disease and certain types of cancer, especially breast and prostate, intestines. It also seems to reduce the risk of Parkinson's disease and Alzheimer 's. To increase the absorption of lycopene must consume the cooked tomatoes. The tomato sauce, the tomatoes and ketchup (preferably homemade or purchased in the Department of organic products) are excellent sources of lycopene. Remember to add a small amount of fat (a little olive oil, some sunflower seed or a spoonful of dried fruit, such as walnuts, almonds or hazelnuts) to enhance its absorption. A plate of pasta with approximately 50gr. of tomato sauce and a tablespoon of extra virgin olive oil will satisfy your daily requirement of lycopene.
RSS Feed