DGJ
Any health conscious reader knows that tomatoes are a valuable source
of nutrients. Their unique mix includes beta-carotene, vitamins C and
E, and lycopene, a potent antioxidant that gives the fruit its
characteristic red color. A new study from Finland adds some
interesting angles to what we already know about the benefits of
eating tomatoes and tomato products. It seems that integrating tomato
products such a sauce and juice into the everyday diet may cut LDL
cholesterol levels by 13 per cent. Anyone taking drugs for this same
effect should take note.
The study, performed with 21 healthy volunteers and published in the
British Journal of Nutrition, shows that a high dietary intake of
tomato products has a strong protective effect, by significantly
reducing LDL cholesterol levels and adding increased LDL resistance to
oxidation.
Dr. Marja-Leena Silaste from the University of Oulu, says that "these
atheroprotective features are associated with changes in serum
lycopene, beta-carotene and gamma-carotene levels."
In previous research,the link between lycopene and prostate cancer
risk has been reported, but doubts have been raised about the benefits
of the carotenoid after the FDA reported finding no credible evidence
supporting lycopene intake and a reduced risk of prostate, lung,
colorectal, gastric, breast, ovarian, endometrial, or pancreatic
cancer. Still, the FDA has approved a claim on the role of tomatoes in
reducing the risk of these cancers, indicating that the other
compounds found in the whole fruit may be conferring benefits,
possibly in synergy with lycopene. This lends credibility to the whole
food approach, as opposed to taking lycopene alone in a supplement.
In this study, the volunteers had an initial three-week low tomato
diet before a three-week high tomato diet. Subjects consumed 30 mg of
tomato ketchup and 400 ml of tomato juice daily. At the end of the
intervention period, the researchers report that total cholesterol
levels were reduced by 5.9 per cent, while LDL levels were reduced by
12.9 per cent. Blood samples also revealed that lycopene, beta-
carotene, and gamma-carotene levels were increased.
Dave
Full text article above extracted from http://shamvswham.blogspot.com/
of nutrients. Their unique mix includes beta-carotene, vitamins C and
E, and lycopene, a potent antioxidant that gives the fruit its
characteristic red color. A new study from Finland adds some
interesting angles to what we already know about the benefits of
eating tomatoes and tomato products. It seems that integrating tomato
products such a sauce and juice into the everyday diet may cut LDL
cholesterol levels by 13 per cent. Anyone taking drugs for this same
effect should take note.
The study, performed with 21 healthy volunteers and published in the
British Journal of Nutrition, shows that a high dietary intake of
tomato products has a strong protective effect, by significantly
reducing LDL cholesterol levels and adding increased LDL resistance to
oxidation.
Dr. Marja-Leena Silaste from the University of Oulu, says that "these
atheroprotective features are associated with changes in serum
lycopene, beta-carotene and gamma-carotene levels."
In previous research,the link between lycopene and prostate cancer
risk has been reported, but doubts have been raised about the benefits
of the carotenoid after the FDA reported finding no credible evidence
supporting lycopene intake and a reduced risk of prostate, lung,
colorectal, gastric, breast, ovarian, endometrial, or pancreatic
cancer. Still, the FDA has approved a claim on the role of tomatoes in
reducing the risk of these cancers, indicating that the other
compounds found in the whole fruit may be conferring benefits,
possibly in synergy with lycopene. This lends credibility to the whole
food approach, as opposed to taking lycopene alone in a supplement.
In this study, the volunteers had an initial three-week low tomato
diet before a three-week high tomato diet. Subjects consumed 30 mg of
tomato ketchup and 400 ml of tomato juice daily. At the end of the
intervention period, the researchers report that total cholesterol
levels were reduced by 5.9 per cent, while LDL levels were reduced by
12.9 per cent. Blood samples also revealed that lycopene, beta-
carotene, and gamma-carotene levels were increased.
Dave
Full text article above extracted from http://shamvswham.blogspot.com/
