The tomato (Solanum lycopersicum) is a fruit from the nightshade family native to South America.Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.An essential mineral, potassium is beneficial for blood pressure control and heart disease prevention ( 3 ).An essential mineral, potassium is beneficial for blood pressure control and heart disease prevention ( ).An antioxidant that often gives foods a yellow or orange hue, beta carotene is converted into vitamin A in your body.An antioxidant that often gives foods a yellow or orange hue, beta carotene is converted into vitamin A in your body.Found in tomato skin, this flavonoid has been shown to decrease inflammation and protect against various diseases in mice ( 12 ).Found in tomato skin, this flavonoid has been shown to decrease inflammation and protect against various diseases in mice ( ).A powerful antioxidant compound, chlorogenic acid may lower blood pressure in people with elevated levels ( 13 , 14 ).Thus, it may be easier to bump up your lycopene intake by eating unprocessed tomatoes — which also have far less sugar than ketchup.A study in middle-aged men linked low blood levels of lycopene and beta-carotene to increased risk of heart attacks and strokes ( 27 , 28 ).Increasing evidence from clinical trials suggests that supplementing with lycopene may help lower LDL (bad) cholesterol ( 29 ).Clinical studies of tomato products indicate benefits against inflammation and markers of oxidative stress ( 30 , 31 ).While the high lycopene content is believed responsible, high-quality human research needed to confirm the cause of these benefits ( 36 , 37 , 38 ).According to one study, people who ingested 1.3 ounces (40 grams) of tomato paste — providing 16 mg of lycopene — with olive oil every day for 10 weeks experienced 40% fewer sunburns ( 43 ).To make them red before selling, food companies spray them with artificial ethylene gas.If you buy unripened tomatoes, you can speed up the ripening process by wrapping them in a sheet of newspaper and keeping them on the kitchen counter for a few days.SUMMARY Tomatoes are often harvested while still green and immature, then ripened artificially with ethylene gas. .

Do Tomatoes Have More Vitamin C Than Oranges?

Oranges and other citrus fruits contain some of the highest natural concentrations of vitamin C. Other fruits and a variety of different foods also contain large amounts of vitamin C. Tomatoes are among these excellent sources of vitamin C, with some varieties containing concentrations comparable to those found in oranges.On average, however, oranges are much higher in vitamin C than tomatoes.Using a variety of fruit sources to reach your daily intake helps ensure you are obtaining adequate amounts of other nutrients, too. .

15 Healthy Foods That Are High in Vitamin C

The National Institutes of Health recommends that men get 90 milligrams daily and women get 75 milligrams of vitamin C per day with even higher recommended doses for women who are pregnant or lactating. .

Sources of Vitamin C Other Than Oranges

Advances in Nutrition: “White Potatoes, Human Health, and Dietary Guidance.”.National Foundation for Cancer Research: “Tasty Tomatoes: Anti-Cancer Attributes & A Healthy Recipe.”.USDA: “Picking a Winner - Tips and Insight to Selecting Seasonal Produce.”.World’s Healthiest Foods: “Potatoes,” “Papaya,” “Thyme,” “Cantaloupe,” “Broccoli,” “Strawberries,” “Kiwifruit,” “Bell peppers,” “Cauliflower.”. .

Tomatoes: Benefits, facts, and research

Despite the popularity of tomatoes, it was only 200 years ago that they were thought to be poisonous in the United States (U.S.) This is likely to be because the plant belongs to the toxic nightshade family.As the proportion of plant foods in the diet increases, the risk of developing heart disease, diabetes, and cancer decreases.High fruit and vegetable intake is also linked to healthy skin and hair, increased energy, and lower weight.Lycopene is a polyphenol, or plant compound, that has been linked with one type of prostate cancer prevention .A study of the Japanese population demonstrates that beta-carotene consumption may reduce the risk of colon cancer.According to the National Health and Nutrition Examination Survey (NHANES), fewer than 2 percent of U.S. adults meet the recommended daily potassium intake of 4,700 milligrams (mg).High potassium and low sodium intake are also associated with a 20 percent reduced risk of dying from all causes.The fiber, potassium, vitamin C, and choline content in tomatoes all support heart health.Eating foods that are high in water content and fiber, such as tomatoes, may help hydration and support normal bowel movements.These are powerful antioxidants that have been shown to protect the eyes against light-induced damage, the development of cataracts, and age-related macular degeneration (AMD).The Age-Related Eye Disease Study (AREDS) recently found that people with high dietary intake of the carotenoids lutein and zeaxanthin, both present in tomatoes, had a 35 percent reduction in the risk of neovascular AMD.As vitamin C is a powerful antioxidant, a low intake is associated with increased damage from sunlight, pollution, and smoke.Adequate folate intake is essential before and during pregnancy to protect against neural tube defects in infants.


Changes in the contents of carotenoids, phenolic compounds and

These results provide new data on the effect of thermal processing and lyophilisation on the content of the three main families of micronutrients in red and yellow tomatoes. .

Lycopene and vitamin C concentrations increase in plasma and

A total of 12 healthy, young women were selected by the following criteria: (1) no history of cardiovascular, renal, hepatic or gastrointestinal disease, (2) not pregnant, (3) not smoking and (4) not having taken dietary supplements or drugs.Subjects who did not eat fruit and vegetables and those who adhered to a vegetarian, macrobiotic or other alternative diets were excluded from participation.Subjects enrolled for the study were instructed to follow a ‘basal diet’ low in carotenoids (< 600 μg/day) and free from tomato products for 1 week (t=−7).This basal diet was also controlled for vitamin C intake, which approximated Italian recommended values.The daily menu consisted of (1) standard breakfast, (2) lunch with a first course and a second course taken from a list of permitted foods, together with a fixed portion of a specific vegetable (lettuce, potato, eggplant, etc.).The basal diet was also followed during the experimental period, which lasted 3 weeks, but this time subjects were instructed to consume a tomato product daily, according to typical Italian dietary habits (nearly daily consumption of tomato products).Briefly, homogenized samples were extracted by THF and methanol, followed by separation in petroleum ether and water.To quantify carotenoid content, the extract was dried and then dissolved in the mobile phase for HPLC (Riso & Porrini, 1997).Carotenoid extraction was performed in duplicate on 100 μl plasma previously separated from blood samples (by centrifugation at 1000 × g for 10 min).Lymphocyte cell membranes were lysed by adding 1 ml Triton 1% (Sigma Chemical) by sonicating (Sonoplus, model UW 2070, Bandelin, Berlin, Germany) for 20 s (five cycles, 40% power) on ice.After vortexing for 1 min, the organic layer was separated, dried under N 2 and solubilized in 100 μl of the HPLC mobile phase for the carotenoid analysis.Carotenoid HPLC analysis was performed as previously described (Riso & Porrini, 1997) by using a 5 μm Vydac 201 TP 54 C 18 column (250 × 4.6 mm, i.d.).Carotenoid concentrations were calculated by means of a mix of standards containing lutein, zeaxanthin, β-cryptoxanthin (Hoffman-La Roche, Basel, Switzerland), α-carotene and β-carotene (Sigma Chemical), while lycopene (Sigma Chemical) was prepared daily (to avoid degradation) and injected separately.The HPLC system consisted of a model 2695 system pump (Waters, Milford, MA) connected to a Coulochem II equipped with a model 5011 cell (ESA, Chelmsford, MA) and a Millenium Work station (Waters).An Aminex Fast Acid column (100 × 7.8 mm id; Bio-Rad Labs, Hercules, CA, USA) was used.Vitamin C standards (Sigma Chemical) in MPA buffer in the ranges 0.01–0.1 μg/ml and 0.1–1.0 μg/ml were prepared daily for lymphocyte and plasma analysis.Vitamin E analysis was performed following a previously published method (Vuilleumier et al, 1983) with minor modification.Lymphocytes were separated from 2 ml blood samples with the same method previously reported for carotenoid analysis (above).Calibration curves were obtained daily before sample analysis by injecting increasing amounts of the standards in the range 0.5–5.0 μg/ml.The resistance of lymphocyte DNA against oxidative stress was evaluated by means of the Comet assay as previously reported in detail (Riso et al, 1999a).Separated cells were fixed with agarose on fully frosted microscope slides (Richardson Supply Co. London, UK).In order to verify lymphocyte resistance from lipid oxidation, malondialdehyde (MDA) production following an ex vivo treatment with 100 μmol/l Fe2+ solution was analysed by HPLC with the method by Nielsen et al (1997) and a previously developed protocol (Erba et al, 2003).MDA was measured by the reaction with thiobarbituric acid (TBA), and then the adduct (MDA-TBA 2 ) was separated by HPLC.A one-way analysis of variance (ANOVA) was used to investigate the effect of tomato enrichment on the variables under study.


Tomato nutrition facts, what nutrients are in tomatoes?

× Before you leave ... Get your free copy of "10 Must-Know Tomato Growing Tips.".This 20-page guide is filled with tips you need to know to have a successful tomato crop, whether you’re a beginning or experienced gardener.Tomatoes are also a great source of fiber, carbohydrate, potassium and iron.Too much fat and sodium can exacerbate many health issues for millions.Tomatoes are an outstanding source of the antioxidant lycopene, which has been shown to lower the risk of cardiovascular disease.A tomato has 0 grams of cholesterol and contains extremely small amounts of fat.Serving size: this information presents nutrient amounts for 1 cup fresh, chopped tomato (approximately 1/3 pound or 1 average size tomato).Nutrient Amount % DV Total calories 32.4 2% From carbohydrate 25.5 n/a From fat 3.0 n/a From protein 4.4 n/a.Nutrient Amount % DV Cholesterol 0.0 grams 0% Phytosterols 12.6 mg n/a.Percent Daily Values (% DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet.Individual daily values may be higher or lower based on personal needs.As an Amazon Associate and Rakuten Advertising affiliate I earn from qualifying purchases.


Tomatoes: cooked better than raw?

Researchers from Cornell University in the US said that cooking the tomatoes increase the level of phytochemicals they contain, although it also reduces the amount of vitamin C found in the vegetable.Writing in the latest issue of the Journal of Agriculture and Food Chemistry​ Rui Hai Liu, Cornell assistant professor of food science, said: "This research demonstrates that heat processing actually enhanced the nutritional value of tomatoes by increasing the lycopene content that can be absorbed by the body, as well as the total antioxidant activity.Ultimately, this could increase consumers' intake of fruits and vegetables and could possibly reduce a person's risk of chronic disease. .

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