Tomato: when cooked, an effective weapon against hypertension and high cholesterol

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Carlos Laforet Coll
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Symbol of the Mediterranean diet and precious ally of health thanks to its vitamin C charge, the tomato is also a natural remedy to combat high cholesterol and hypertension, especially if eaten cooked and taken regularly.

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Symbol of the Mediterranean diet and a precious ally of health thanks to its loaded with vitamin C, the tomato is also a natural remedy to combat the cholesterol high and thehypertension, especially if eaten cooked and hired on a regular basis.





The credit goes to lycopene, a carotenoid antioxidant more powerful than beta-carotene, which can even reduce the risk of heart attacks or strokes, which could be an effective alternative to statins, the drugs normally prescribed in cases of cardiovascular risk.

To discover the potential of the tomato was a team of Australian researchers, coordinated by Karin Ried, of the University of Adelaide, who analyzed the results of 14 international studies on the benefits of the particular substance, at the base of the virtuous properties of the tomato.

In particular, the tests carried out by the team of Australians have shown that the licopene is absorbed more and better when tomatoes are cooked.

"Taken daily in doses over 25 milligrams - said Ried, the author of the research published in" Maturitas "- lycopene can reduce bad cholesterol by up to 10%".

In fact, they are enough fifty grams of tomato paste per day, or a liter and a half of juice, to have the same effect given by the drugs prescribed to those who have problems with high blood pressure.

But that's not all, because lycopene is also effective against the aging process and is useful for combating the harmful effects of UV rays, just as if we put on a low protection sunscreen.



Go ahead and then a bruschetta, pasta and pizza, without exaggerating too much with i carbohydrates of course! One more reason to try making your own tomato sauce by following our instructions.

Verdiana Amorosi

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