Looking Beautiful And Ready For Picking
Clues to high sources of lycopene, are any produce that is red or pink in color. Think tomato, watermelon, guava, pink grapefruit, red peppers and papaya, where the ripest produce yields the highest amounts of lycopene.
Lycopene (anti-oxidant) is better absorbed by the body after heating and cooking with oil (prefer pure virgin olive oil). Tomatoes have cell walls that are broken down with cooking releasing the anti-oxidant. Since lycopene is fat-soluble, cooking in an oil also boosts the amount available for the body to an even higher level.
Remember, R-O-C, for the highest levels of lycopene.
COOK-breaks up the cells setting free the anti-oxidants
Recently, a study from Finland showed in the journal Neurology that tomato lowers the risk of all types of stroke in men by 55%. Stroke is caused by decades of inflammatory destruction to the blood vessels. This occurs all over the body. In this particular dreaded event, it manifests in the head. What lycopene does, is prevent or lower the progression of cumulative damage. It neutralizes the destructive radicals that lead to blood clots and infestation of cholesterol.
From Highest To Lowest Amounts Of Lycopene
Raw Tomato, Cubed
Raw Tomato, Slice
If you have any family recipes for marinara sauce, please share them with myself and our readers.