date:May 25, 2012
tomato products, wrote the authors, led by Panagiotis Xaplanteris.
The antioxidant properties of carotenoids, mainly lycopene, are central to their beneficial properties. The processing of tomatoes and cooking them with olive oil increases the carotenoid bioavailability.
Carotenoids prevent the oxidation of LDL-cholesterol, and some studies report a mild LDL-cholesterol reduction effect after tomato juice supplementation.
Tomatoes beyond lycopene
The health benefits of tomatoes have bee