The Secret of Tomatoes: Why You Should Eat Lycopene

Lycopene is a carotenoid – a natural pigment that gives red color to fruits and vegetables. It acts as a powerful antioxidant, neutralizing free radicals that damage healthy cells in the body, harm genetic material, and contribute to diseases and accelerate the aging process.

In our bodies, lycopene is found in plasma and tissues. The human body does not produce lycopene, so it’s vital to obtain it from food. Lycopene is primarily found in red foods. The best sources of lycopene are tomatoes – the main supplier of lycopene in our diets – as well as watermelon, red grapefruit, red peppers, papaya, and leafy greens, which, despite their green color, also contain lycopene.

Unlike other dietary components, lycopene is not damaged during cooking. On the contrary, cooking and heating tomatoes break down the cell walls and make lycopene more available to the body. Lycopene is fat-soluble, not water-soluble. Therefore, consuming lycopene-rich foods with a bit of quality oil, such as olive oil or nuts, will enhance its absorption.

In the past, tomatoes were recognized as a vegetable with dietary fibers and vitamin C. However, 90% of the red color of a ripe tomato is due to lycopene, and the highest concentration is found in the skin, so it's important not to peel tomatoes. Be sure to soak them for a few minutes in water and rinse well.

Scientific studies show a link between lycopene consumption and the prevention of various types of cancer and cataracts, which are caused by oxidative damage. There is also a connection between tomato consumption and a reduced risk of cardiovascular diseases.

As a powerful antioxidant, lycopene may reduce cholesterol and fats in the blood. Lycopene is associated with protecting the skin from sun damage due to its antioxidant properties.

In recent years, more and more people are avoiding tomatoes, which belong to the nightshade family.

Solanine is a substance the plant produces to protect itself from insects. There is a small group of people sensitive to solanine, particularly those suffering from arthritis. It is recommended for them to stop consuming foods containing solanine – potatoes, peppers, eggplant, and tomatoes – for two to three weeks. If they feel relief from symptoms, it can be concluded that these foods have some effect on their condition.

The redder and more ripe the tomato, the lower the amount of solanine it contains. Cooking also significantly reduces the amount of solanine in tomatoes.

It's important to remember that in tomato paste and other processed products, there are added sugars, preservatives, and more.

Try to eat at least one lycopene-rich food every day.

Zohara Sharvit is a naturopath N.D. and an iris analyst with many years of experience in treatment, consultation, and leading workshops. To book a free workshop, call 073-2221290