Monday, 4 March 2013

Today’s Amazing Fact: The Lycopene genius in Tomato and Tomato juice.

One of the most common and popular vegetables is the tomato. This is due to its versatility and bountiful health benefits. Tomatoes can be found in many different dishes and are used in a variety of ways. One of the more popular forms of the vegetable is in juice form. Tomato juice is a nutritious drink with many health benefits.

Tomatoes are comprised of a variety of nutrients. Consuming tomato juice, either freshly squeezed or the pre-packaged variety, is a way to benefit from the fruit's nutritious value between meals. The juice provides as many health benefits as the raw tomato, but keep in mind that fiber levels are lower in the juice.

Lycopene
The main organic compound in the tomato is lycopene. Lycopene gives the tomato its red color and has been found to have antioxidant and cancer-preventing properties. It acts as an antioxidant by protecting cells and organs from oxygen damage. It has also been found to help protect DNA in white blood cells. Lycopene has been found to be effective against several types of cancer, including colorectal, breast, prostate, lung and pancreatic cancers.
The lycopene in tomato juice does not function alone, according to a 2003 study published in the "Journal of the National Cancer Institute." The study's researchers, led by John Erdman Jr., a professor of food science and human nutrition at the University of Illinois at Urbana-Champaign, found that lycopene works synergistically with other phytochemicals in the tomato. The researchers recommend consuming fresh tomato products instead of lycopene supplements to benefit from the fruit's positive effects.

Vitamins and Minerals
Tomato juice is a great source of many vitamins and minerals, including vitamin A and C. One cup of tomato juice will give you up to 74 percent of your daily recommended value of vitamin C and 2 percent of your vitamin A. These vitamins help the immune system by destroying the free radicals in your blood stream that damage cells. Other vitamins found in tomato juice are K, B1, B2, B3, B5, B6, potassium, magnesium, iron and phosphorous.


Cholesterol
Tomato juice is also an excellent natural treatment for high cholesterol. It is a very good source of fiber, which acts to help break down LDL (or bad cholesterol) in the body. Also, the B3 (niacin) found in tomato juice has been used as a natural way to treat high cholesterol for many years.

Heart Disease
The B6 in tomatoes helps the body break down a compound called homocystene into other molecules that are harmless. Homocystene is a compound that damages blood vessel walls and helps to cause heart disease.

Prevents Emphysema
Drinking tomato juice may prevent emphysema caused by cigarette smoke exposure, according to a 2006 study published in the "American Journal of Physiology-Lung Cellular and Molecular Physiology." The study's researchers, led by Satoshi Kasagi from the Juntendo University School of Medicine, found that lab mice that consumed tomato juice did not develop emphysema, while the mice that did not consume the beverage developed the disease.

Provides Nutritional Support
Tomato juice is a rich source of lycopene, an antioxidant that may reduce the risk of cardiovascular disease and some types of cancer. It also contains high levels of potassium, vitamin C, folate, beta carotene, lutein and phosphorus. Consider including tomato juice in your dietary plan.

Decreases Cardiovascular Disorders
Consuming tomato juice may prevent cardiovascular disease in diabetes patients, according to a 2004 study published in the "Journal of the American Medical Association." The study's researchers, led by Dr. Manohar Garg from the University of Newcastle, Australia, found that consuming tomato juice daily helps type 2 diabetes patients maintain heart health. Diabetes often causes cardiovascular complications. The mechanism of action may be the juice's ability to reduce platelet aggregation. Researchers observed positive results after three weeks of daily tomato juice consumption.

References
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