Main food of our diet: tomato sauce. Contains 40 antioxidant substances useful for the well-being of our heart and to prevent serious diseases such as cancer
Don't store avocado like this: it's dangerousMain food of our diet: the tomato sauce! We cannot do without it even in winter when this vegetable is no longer in season and we resort to ready-made peeled tomatoes or tomato purée, perhaps prepared by ourselves during the summer.
The benefits of the tomato are already known to everyone. In particular this food is rich in lycopene, a powerful antioxidant. However, few know that this precious ally of our health is more bioavailable for our body (i.e. it is better to absorb) after cooking. This is why tomato sauce is so beneficial, even more so than its raw counterpart.
In addition to lycopene, the simple tomato sauce, made with lightly sautéed with extra virgin olive oil, garlic or onion, contains carotenoids, vitamin C and about 40 antioxidant substances useful in particular for the well-being of our heart and to prevent serious diseases such as cancer. This was the discovery of a group of researchers from the University of Barcelona recently published in Food Chemistry.
According to scientists, the synergy between foods would be very important, in this way it would increase the amount of polyphenols and carotenoids present in our dish. So green light to sauté: "With a daily consumption of 120 grams of sautéed, the polyphenol intake is 16-24 mg per serving and that of carotenoids 6-10 mg", said Rosa Maria Lamuela, of the research team Spanish.
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- Tomato: when cooked, an effective weapon against hypertension and high cholesterol
