Precautions for eating tomatoes, let's take a look at the knowledge of eating tomatoes

We also need to pay attention to certain matters when eating tomatoes. There is also a certain amount of knowledge in eating tomatoes. Let's talk about it in detail below:

There is a science to eating tomatoes

Lycopene is one of the most widely distributed natural carotene pigments in nature. Lycopene accounts for about 80% to 90% of tomatoes. Studies have shown that lycopene has the strongest effect in removing reactive oxygen species and can prevent various epithelial cancers such as prostate cancer and lung cancer. In human blood, the concentration of lycopene is inversely proportional to the incidence of cancer.

From the perspective of medical theoretical research, lycopene can reduce the risk of atherosclerosis and coronary heart disease because it can prevent the oxidation of low-density lipoprotein in the blood.

Eating tomato products containing at least 40 mg of lycopene every day (equivalent to drinking two glasses of tomato juice) can significantly reduce the oxidation of low-density lipoprotein in the blood and the risk of coronary heart disease. In addition, compared with people with low blood lycopene concentrations, people with high blood lycopene concentrations have a 50% lower chance of developing age-related macular degeneration.

When tomatoes are heated during processing or cooking, or when oil is poured on tomato products, lycopene is easily absorbed. Lycopene is easily decomposed and ineffective when exposed to light, heat and oxygen, so long-term high-temperature heating should be avoided to enhance the health benefits.