Discover nutrition secrets in the color of tomatoes

The researchers found that the color of tomatoes is related to their antioxidant level, so the color difference determines the nutritional value of tomatoes.

Recently, a new study in the US indicates that different colors of tomatoes bring different health benefits.

Researchers at the American Gardening Association have broken the genome of tomatoes of different colors through experiments.

They found that the color of tomatoes is related to their antioxidant level , so the color difference determines the nutritional value of tomatoes.

Picture 1 of Discover nutrition secrets in the color of tomatoes
The color of tomatoes is related to their antioxidant levels.

Red

Tomato fruits are the most popular red and often contain lots of lycopene.

Lycopene is a powerful antioxidant, playing an important role in preventing cardiovascular diseases and inhibiting certain types of cancer cells. In addition, red tomatoes help protect the sun.

Orange

Orange tomatoes are resistant to free radicals (anti-aging). Vitamin E hydrolysed "tocopherol" is about another powerful antioxidant group. The main function is to prevent skin diseases such as eczema and psoriasis, reducing the risk of skin cancer.

Yellow

Yellow tomatoes contain a large amount of polyphenolic compounds . The main effects of this antioxidant include lowering cholesterol, lowering blood pressure, improving arterial elasticity (preventing arteriosclerosis) and reducing platelet aggregation (thrombosis prevention).

Researchers have shown that eating tomatoes improves overall health, delaying aging and prolonging life. When you buy, you can choose tomato color according to your needs.

A study by the University of Adelaide in Australia showed that cooked tomatoes reduce cholesterol and high blood pressure, thereby reducing the risk of heart disease. Its role is equivalent to statin.

Researchers say lycopene is equivalent to a low-dose drug, but there are no side effects such as muscle pain and nerve damage.

Previous studies have shown that lycopene in tomatoes may help reduce the level of "bad cholesterol " in the blood. Compared to raw tomatoes, when tomatoes ripen, lycopene is better absorbed. Eating 500 grams of tomatoes a day helps prevent heart disease.

It should be noted that it is not recommended to eat unripe tomatoes because it contains alkaloid ingredients, often called tomatine. Eating too much can lead to poisoning, dizziness, nausea, fatigue and other symptoms.