The use of tomatoes reduces the risk of cancer, osteoporosis and cardiovascular diseases. In addition, cooked or processed tomatoes are even more useful than raw ones.
Scientists from the United States found that juicy vegetables are the richest source of the powerful food antioxidant lycopene, but unlike other vegetables and fruits, their potential is enhanced by heat treatment.
Specialists from the National Center for Product Safety in Illinois say that this nutrient has protective mechanisms that prevent inflammation and the formation of blood clots.
A reliable relationship between the consumption of tomatoes and a low risk of developing certain diseases such as prostate cancer, heart disease, and osteoporosis has been established.
According to doctors, the data on tomatoes and products based on them can help develop a simple and effective strategy aimed at increasing vegetable consumption, which will improve the nutritional system of the population and, accordingly, the level of health.