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Healthcare

Lycopene – health itself, why overpay?

Consuming tomato products reduces the risk of cancer and heart disease. 

There are more and more data that prove beneficial for health effects of consumption of lycopene – a substance belonging to carotenoids, occurring in large quantities in tomato products. Lycopene is a natural dye that gives tomatoes their red color. It is present in fresh tomatoes, but its absorption in the gastrointestinal tract is much more effective when eating tomatoes in processed form. Lycopene, like beta-carotene, belongs to carotenoids with antioxidant properties. Antioxidants (antioxidants) are substances in the body that are designed to protect cells from the damaging effects of free radicals. In this way, they reduce the risk of various diseases. 

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Currently, the results of two extensive clinical trials are available, the authors of which show that the use of a richly lycopene diet reduces the risk of heart disease and prostate cancer. Six-year research involving 48000 men, health care workers at the Harvard Medical Academy, found that people who consume tomato products more than twice a week are 34% less likely to develop prostate cancer.

The authors of another study at the University of North Carolina compared 1379 patients from the United States and from Europe with a heart attack with the same number of healthy people. The results of their research show that the risk of getting high in lycopene in the body is about half as high as in the average population. There is also evidence that lycopene can inhibit ocular degeneration, which is the most common cause of blindness in people over the age of 65. 

The available data indicate that lycopene shows a much stronger antioxidant effect than beta – carotene (probably almost 2.5 mg). Research conducted by Yaov Sharoni and Joseph Levy at Ben-Gurion University and at the Soroka Medical Center also testify that lycopene is a substance that causes a much greater delay in the succession of subsequent growth phases in the cell cycle than both alpha and beta carotene. 

Lycopene is not produced by the human body, but can be supplied in the diet. The results of the research of Dr. A. Venket Rao from the University of Toronto prove that lycopene is better absorbed from processed products such as ketchup, soups, juices and other than from fresh vegetables. Dr. Rao explains that “Under the influence of temperature, lycopene contained in tomatoes is transformed into a chemical form in which it is much better absorbed from the gastrointestinal tract into the body. (trans-lycopene) 

Studies by Gartner seem to confirm Dr. Rao’s reports and prove that the bioavailability of lycopene contained in tomato paste is 2.5 times greater than the bioavailability of lycopene contained in fresh tomatoes. 

Dr Clare Hasler, Director General of Nutrition Programs at the University of Illinois, says: “For many years nutritionists have emphasized the benefits of eating fresh vegetables, but it turns out that processed products perfectly meet the demand for vegetables and fruits while protecting against development a number of different diseases. Processed tomato products play a special role in this aspect by providing large quantities of perfectly absorbable lycopene. In the American diet, 85% of lycopene comes from processed tomato products. Other sources of this substance are watermelons, guava fruit and red grapefruit. 

More and more scientists dealing with health problems recommend using a diet rich in tomato products. They should be included in the group of products recommended in healthy nutrition. The following is the lycopene content in some vegetables and fruits Products containing a large amount of lycopene. 

 

The average content of lycopene in 100g of the product. 

Tomato ketchup 12 mg 

Pasta sauce 15 mg 

Preserved tomatoes 8 mg 

8 mg tomato soup 

Tomato juice 8 mg 

Watermelon 4 mg 

Red grapefruit 4 mg 

Fresh tomatoes 3 mg 

 

Lycopene is a chain, open carotenoid that gives red color to tomatoes, guava fruit, watermelon and red grapefruit. It has been proven that lycopene has antioxidant effects, which reduces the risk of certain diseases, such as cancer and heart disease. The results of the conducted research prove that lycopene contained in tomato products, such as ketchup, spreads, sauces and juices, is better absorbed by the body than lycopene contained in fresh vegetables. This is due to the fact that the food processing process under the influence of temperature changes to the natural form of lycopene to a better absorbable form. In the human body, lycopene undergoes storage in the liver, accumulates in the lungs, the prostate gland, the wall of the large intestine and in the skin. The concentration of lycopene in the blood is higher than the concentration of other carotenoids. Regular consumption of fruit and vegetables is recommended as part of a healthy diet. Epidemiological studies show that the intake of richly lycopene vegetables and fruits is inversely proportional to the incidence of certain types of cancer and heart disease. Six-year research involving 48000 men, health care workers at the Harvard Medical Academy, found that people who consume tomato products more than twice a week are 34% less likely to develop prostate cancer. The results of a study at the University of North Carolina, in which the authors compared 1379 patients from the United States and Europe with a heart attack with the same number of healthy people, proved that the risk of developing high lycopene is approximately half that of the average population. 

And that would be the end but I wanted to add a small detail, because many people on the forum are biased to a tomato concentrate and I think that it is the most concentrated and best-flavored source of lycopene. We should consume it as much as possible (provided it is “free of sodium benzosenshen and other rubbish!) pasta, rice, porridge, salads, fish (herring in tomatoes or fish in Greek). 

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You can read also: Lycopene – how does it work and where to find it?

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Healthcare

Not only tomatoes, but also carrots protects against prostate cancer

Not only tomatoes, but also carrots protect against prostate cancer.

Men who consume several products a week like sauces or tomato juices significantly reduce the risk of cancer. This is not a novelty, but it turned out that carrots also have a protective effect. The diet of 244 men aged 64-75 with prostate cancer was examined, as well as 408 without cancer (control group). Men eating more carrots or tomatoes were less likely to develop cancer. It turned out that it is enough to eat more than a few grams of carrot per day or more than 16.5 grams of tomato per day. It was discovered that lycopene is behind the protective effect. 

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It is enough to consume more than 1.2 mg of lycopene per day to significantly reduce the risk of cancer. Carrots contain 0.65 – 0.78 mg of lycopene in 100 g of the product.

Lycopene content in mg per 100 g of product

Of course, many other extensive studies are needed to finally confirm the protective effects of carrots on health. The message should be interesting for bodybuilders who are often more exposed to prostate cancer by using SAA.

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You can read also: 10 Ways to protect yourself from cancer

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Healthcare

The best food for summer tomatoes

Specialists have long recommended the consumption of large amounts of fruit and vegetables as part of a healthy diet, because they are an excellent source of vitamins and minerals.

Recent studies suggest that an ordinary tomato has some additional advantage – a high content of a compound called lycopene, which reduces the risk of many types of chronic diseases, such as heart disease or certain types of cancer of the lung, breast, ovarian, intestinal or prostate cancer.

Lycopene belongs to the family of pigments called carotenoids, and it is to him that red fruits and vegetables, such as tomatoes, watermelon or red grapefruit, owe their color.
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Check also:  Attention! These fruits are calorie bombs!

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Did you know that … tomato consists of 85% water? It also provides an excellent source of vitamins A, C and E, potassium and fiber.

Of them all, tomatoes contain the most lycopene, which is a powerful antioxidant. Antioxidants are internal guards who protect cells from the action of free radicals – highly reactive oxidized molecules that destroy cell membranes and attack DNA. The damaging effects of free radicals are often considered to be the element causing heart disease, cancer and accelerated aging process.

The research shows that with the increase in the level of lycopene in the body, the level of oxidized compounds decreases. Unlike other fruits and vegetables, whose nutritional value decreases during cooking, the level of lycopene in tomatoes increases due to cooking, especially when a small amount of oil is added. In tomato, lycopene is attached to the membranes and hard to release.

During cooking, these bonds of the lycopene with the membranes are weakened and this is why boiled and processed tomatoes (eg in the form of juice, sauce or paste) have more lycopene than fresh tomatoes. This process of chemical conversion during cooking facilitates the absorption of the lycopene by the body. Many experts say that this is a partial explanation of the benefits of the Mediterranean diet, which usually contains large amounts of fruits and vegetables, especially tomatoes.
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Read also: Mediterranean diet

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Tomato comes from Central and South America. The Spaniards brought him to Europe in the 16th century, and from there gradually gained popularity throughout the Eastern Mediterranean region. Tomatoes are abundant throughout Europe at this time of year, so you should use and increase the intake of this natural, healthy food!