Lycopene, a compound naturally present in tomatoes, may help improve cardiovascular health and lower the risk of several heart and vascular conditions. This conclusion comes from researchers at the Poznań University of Life Sciences in Poland, whose findings have been published in the journal Nutrients.
A team of scientists examined data on the chemical composition and biological properties of tomatoes. Their analysis revealed that the fruit’s health-promoting effects stem from its high levels of carotenoids, polyphenols, vitamins, and minerals. The researchers paid particular attention to lycopene—the antioxidant responsible for the fruit’s red color.
According to the experts, lycopene helps reduce inflammation and oxidative stress, protects cells from damage, and enhances the elasticity of blood vessels. These properties are crucial for preventing hypertension, atherosclerosis, and other cardiovascular diseases.
The scientists note that beneficial compounds are found not only in fresh tomatoes but also in processed products such as juices, sauces, purées, and canned goods. In some cases, heat treatment can even improve the bioavailability of lycopene.
The concentration of beneficial compounds in tomatoes depends on the variety, ripeness, growing conditions, and preparation methods. For instance, ripe fruits generally contain higher levels of lycopene.
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