Lycopene

Lycopene, a phytochemical, is a highly regarded nutrient due to its powerful antioxidant properties. Its ability to reverse oxidative stress is suspected to be responsible for its cancer and heart disease fighting results. Harvard University research revealed that men who consumed 10 servings of tomato products a week minimized their chances of prostate cancer by as much as 45%. Research also suggests that lycopene can reduce your threat of developing other cancers such as colon, stomach, cervix, skin, and breast cancer. It's also suspected to prevent atherosclerosis and heart disease by lowering LDL levels, which are considered bad cholesterol. There's also some evidence suggesting that lycopene can reduce the risk of macular degenerative diseases, too. It's important to consume lycopene rich foods because our bodies don't produce the nutrient. Because lycopene is a carotenoid, a plant pigment, known to give certain produce a red color, you can find them in pink grapefruits, watermelon, guavas, and a variety of other foods. The ripest and reddest tomatoes are the richest source of lycopene. Contrary to logical conclusions, lycopene is most effectively absorbed into the body when it's cooked through. In its raw form, the nutrient is too large to be absorbed by the body. So, in order to obtain the lycopene benefits from tomatoes, use processed or cooked versions. For example, canned tomatoes, jarred salsa, ketchup, spaghetti sauce, sautéed fresh tomatoes, tomato paste, and tomato soup are all ideal sources of lycopene. Additionally, being a fat-soluble nutrient, lycopene becomes more readily available for absorption with the presence of dietary fats such as cheese or extra-virgin olive oil. It dissolves and carry into your bloodstream more effectively. I recommend consuming tomatoes lightly sautéed in extra-virgin olive oil, seasoned to taste with salt and pepper, and mixed with feta cheese.