Cooked Tomatoes may Help Reduce ‘Bad’ Cholesterol Levels

by Kathy Jones on  May 20, 2011 at 8:15 PM Diet & Nutrition News   - G J E 4
A pigment present in tomatoes could be as effective as statins in lowering cholesterol, according to a new report published in the journal Maturitas.
 Cooked Tomatoes may Help Reduce ‘Bad’ Cholesterol Levels
Cooked Tomatoes may Help Reduce ‘Bad’ Cholesterol Levels

According to researchers at University of Adelaide, a pigment known as lycopene found in tomatoes is rich in anti-oxidants and consuming a small amount of lycopene can go a long way in reducing the level of LDL or bad cholesterol.

While lycopene is predominantly found in tomatoes, it is also found in smaller quantities in other items such as papaya, pink grapefruit and watermelons. Rather than eating fresh tomatoes, lycopene is better absorbed in cooked tomatoes or tomato paste.

"Research shows that high lycopene consumption has been associated with a decreased risk of cardiovascular disease, including hardened arteries, heart attacks and strokes. Our study suggests that if more than 25 milligrams of lycopene is taken daily, it can reduce bad cholesterol by up to 10 per cent", lead researcher Karin Ried said.

Source: Medindia

Post your Comments

Comments should be on the topic and should not be abusive. The editorial team reserves the right to review and moderate the comments posted on the site.
User Avatar
* Your comment can be maximum of 2500 characters
Notify me when reply is posted I agree to the terms and conditions
The lycopene in tomatoes have a lot of disease-fighting properties. We should eat tomatoes, then.
ennairam_23 Friday, May 20, 2011

You May Also Like