Archive for the ‘Tomatoes’ Category

h1

Tomatoes Lower Cancer and Heart Disease Risks

June 27, 2011
Lycopene is a Potent Antioxidant That Prevents Chronic Disease

Lycopene is a Potent Antioxidant That Prevents Chronic Disease

Tomatoes are one of the most popular food items in the typical American diet, yet few realize the powerful health-promoting benefits of this bright red fruit. Tomatoes yield a high concentration of the antioxidant lycopene, known to dramatically lower the risk from certain forms of cancer and heart disease as well. Researchers reporting in the American Journal of Lifestyle Medicine demonstrate the antithrombotic and anti-inflammatory properties of a diet including plenty of tomatoes to lower the risk of chronic disease.

Antioxidant Capacity of Tomatoes Reduces Cancer Incidence

Tomato Compounds Reduce Inflammation Known to Fuel Cancer Growth

Tomato Compounds Reduce Inflammation Known to Fuel Cancer Growth

As scientific researchers continue to uncover the healthy benefits of polyphenolic compounds provided by functional foods to prevent and treat a wide variety of common illnesses, tomatoes take their rightful position at the top of the list. Americans consume more tomatoes than any other non-starchy food item and continued studies demonstrate how both the natural whole form of the fruit and the heated extract can dramatically lower the risk from many common illnesses.

Lycopene is the active compound that imparts the bright red color to tomatoes, and nutritional researchers have found that bioavailability improves when the fruit is heated. More than 200 studies to date have focused on how this nutrient thwarts carcinogenesis, specifically prostate, breast, colon and gastrointestinal cancer lines. Lycopene is shown to reduce the inflammatory markers tumor necrosis factor-alpha, C-reactive protein and interleukin-6 after two weeks of supplementation, lowering deadly systemic inflammation and improving immune function.

Lycopene from Tomatoes Lowers Inflammatory Markers and Heart Disease Risk

Seven Tomatoes a Day Dramatically Lowers Heart Disease Risk

Seven Tomatoes a Day Dramatically Lowers Heart Disease Risk

Tomatoes have been shown to lower the risk of cardiovascular disease and related complications. Women consuming more than seven servings of tomatoes each week were shown to have a direct inverse relation to the development of cardio vascular disease (CVD), compared to those with the smallest dietary intake. Interestingly, this association was only seen when the whole fruit was consumed, and not independently with lycopene supplementation.

Tomatoes provide a tasty way to hit your daily goal of at least 10 fruits and vegetables to satisfy the body’s need for vitamins, minerals, phytonutrients and antioxidants each day. The lead study author Dr. Britt Burton-Freeman noted “Tomatoes are the most important non-starchy vegetable in the American diet. Research underscores the relationship between consuming tomatoes and reduced risk of cancer, heart disease, and other conditions.” One medium tomato equals a single serving, and most health-minded individuals will include 2 to 3 daily servings to significantly lower CVD and cancer risk.

Advertisements
h1

Tomato Consumption Lowers Heart Disease Risk

March 7, 2011

(Article first published as Did You Know Tomatoes Can Prevent Heart Disease? on Technorati.)

Extract From Tomatoes Lowers Heart Disease Risk

Extract From Tomatoes Lowers Heart Disease Risk

Who knew that the ubiquitous tomato, actually a super fruit is good for your heart? Enjoyed as a tasty compliment in many traditional dishes or eaten a la carte, scientists from Japan have now discovered that the tomato contains a nutrient that is shown to halt the devastating effects of vascular disease by improving blood lipids. Research published in the journal Molecular Nutrition & Food Research explains the importance of including this super fruit to prevent heart disease.

An extracted compound from the fruit called 9-oxo-octadecadienoic acid (9-oxo-ODA) was shown to influence the amount of blood lipids in circulation. The effects of high levels of blood fats are typically symptomless, but have been shown to be an important factor in the development of heart disease and vascular disorders.

Tomatoes Lower Dangerous Levels of Oxidized LDL Cholesterol

9-oxo-ODA in Tomatoes Lowers Oxidized LDL Cholesterol

9-oxo-ODA in Tomatoes Lowers Oxidized LDL Cholesterol

Contrary to the Big Pharma instigated notion that high cholesterol is the cause of arterial plaque and heart attack, researchers have shown that the problem is really caused by increased levels of triglycerides and small, oxidized LDL cholesterol particles. These dangerous fat fractions are the result of a diet high in sugar and processed foods that stimulate the liver to release disproportionate quantities of the atherogenic lipids.

The study leader, Dr. Teruo Kawada determined that the tomato-based compound could enhance fatty acid oxidation while regulating the release of metabolized fats from the liver. By directly influencing blood lipids already in circulation as well as during hepatic development, 9-oxo-ODA from tomatoes can halt vascular disease in its tracks.

Tomato Compound Shown to Improve Blood Lipid Profile

Blood Lipids Show Improvement at the Genetic Level

Blood Lipids Show Improvement at the Genetic Level

Researchers concluded that the tomato-derived compound is a potent activator of genes that control the release of blood fats known to cause cardiovascular disease. According to Dr. Kawada “Finding a compound which helps the prevention of obesity-related chronic diseases in foodstuffs is a great advantage to tackling these diseases. It means that the tomato allows people to easily manage the onset of dyslipidemia through their daily diet.”

The use of functional foods to prevent and treat chronic illness is rapidly gaining traction among mainstream medical practitioners. Despite the stronghold placed on physicians by pharmaceutical powerhouses and the American Medical Society to prescribe drugs for chronic disease management, a steady flow of solid peer reviewed research efforts are beginning to change the mindset of a growing number of physicians.

Past research designed to demonstrate the health benefits of tomatoes has shown that the key nutrient, lycopene is activated when the fruit is cooked. The result of this study makes no distinction between raw and cooked versions, indicating that 9-oxo-ODA is bioavailable to regulate blood lipids in either form. Be certain to include tomatoes as part of your daily menu to help prevent heart disease.