Italian men develop prostate cancer at a much lower rate than others, which prompted scientists to wonder whether all the tomatoes used in pasta sauces and other dishes had something to do with it.
Current thinking is that lycopene is the tomato’s chief health-protecting constituent. Lycopene is a carotenoid, a relative of the better-known beta-carotene, and produces an antioxidant effect in the body. As well as prostate, and other cancers, lycopene protects against heart disease, because its antioxidant effect protects cholesterol from oxidation.
Lycopene in cooked tomatoes, especially those cooked with oil, is better absorbed by our bodies than that in raw tomatoes; a case of tomato ketchup, baked beans or, especially, tomato pasta sauce, being better for you than the raw thing. But remember, raw tomatoes are a better source of vitamins, including vitamins C and E, and potassium. Cherry tomatoes have twice the vitamin C of larger tomatoes.
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