ZAMBOANGA CITY, 14 March. (PIA 9) - - the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) in a press statement said, the tomato is high in nutrients. It is packed with vitamin C, potassium, fiber and vitamin A in the form of beta-carotene, which the body converts to vitamin A.
The press statement said “one of the most popular home garden vegetables is the tomato. The tomato is easy to grow. When grown as a stalked plant, it requires a relatively small amount of space, yet is capable of producing a lot of fruits per plant.”
FNRI-DOST revealed, the tomato is a rich source of lycopene, a carotenoid that is a powerful antioxidant.
FNRI-DOST revealed, the tomato is a rich source of lycopene, a carotenoid that is a powerful antioxidant.
Lycopene has been the subject of many current promising researches on plant chemicals that promote health. It is a carotenoid responsible for the red color in tomatoes and other fruits like watermelon and grape fruit.
Carotenoids, along with phenolic acids and flavonoids, are all phytochemicals, the nutritionally beneficial active compounds found in fruits and vegetables.
Polyphenols, one of the potentially beneficial anti-cancer compounds, is also found in tomato products, predominantly in the skin and seeds.
FNRI revealed in its press statement that a variety of epidemiological studies by Giovannucci in 2002; Mill in 1989 and Wu in 2004 have suggested that dietary factors may decrease the risk of prostate cancer. Increased consumption of tomatoes, carotenoids, Vitamin C, selenium, cruciferous vegetables, polyphenols, soy, fish, green tea or vitamin D may all be linked to a decreased risk of prostate cancer.
FNRI revealed in its press statement that a variety of epidemiological studies by Giovannucci in 2002; Mill in 1989 and Wu in 2004 have suggested that dietary factors may decrease the risk of prostate cancer. Increased consumption of tomatoes, carotenoids, Vitamin C, selenium, cruciferous vegetables, polyphenols, soy, fish, green tea or vitamin D may all be linked to a decreased risk of prostate cancer.
Their studies further show that an increased consumption of fruits and vegetables significantly reduces the incidence of prostate cancer.
Lycopene and tomato products appear to reduce the risk of prostate cancer in epidemiogical studies. A study led by Giovannucci in 1995 showed that lycopene and tomato product intakes were associated with a decreased risk of prostate cancer. One study led by Gann in 1999 suggested a strong inverse association between aggressiveness of the cancer and plasma lycopene.
Lycopene and tomato products appear to reduce the risk of prostate cancer in epidemiogical studies. A study led by Giovannucci in 1995 showed that lycopene and tomato product intakes were associated with a decreased risk of prostate cancer. One study led by Gann in 1999 suggested a strong inverse association between aggressiveness of the cancer and plasma lycopene.
The press statement further said, another study led by Wu in 2004 showed an inverse association between plasma lycopene concentrations and risk of prostate cancer although only in older men without a history of the disease.
The results of these epidemiological studies support a hypothesis that tomato products and lycopene consumption reduce the risk of prostate cancer and supports further testing of this relationship with animal and human trials.
FNRI-DOST said “with all the health benefits of eating tomatoes, make it a habit to include in your daily meals tomatoes as appetizer or an ingredient in the dishes.”
The results of these epidemiological studies support a hypothesis that tomato products and lycopene consumption reduce the risk of prostate cancer and supports further testing of this relationship with animal and human trials.
FNRI-DOST said “with all the health benefits of eating tomatoes, make it a habit to include in your daily meals tomatoes as appetizer or an ingredient in the dishes.”
Based on the Food and Nutrition Research Institute’s Food Composition Table (FNRI-FCT), half a cup of fresh tomato weighing 40g as appetizer for lunch and dinner, assures you of 10.8 kilocalories for energy, 0.36 grams of protein, 0.12 grams of fat, 12.4 milligrams of calcium, 10.4 milligrams of phosphorus, 0.4 milligrams of iron, 152 micrograms of beta carotene, 0.02 milligrams of thiamin, 0.012 milligrams of riboflavin, 0.24 milligrams of niacin, and 13.6 milligrams of vitamin C. (JPA/ FNRI-DOST/PIA- ZBST)
