A research has found that cooked tomatoes contain higher quantities of vital antioxidant and thus, can help lower the risk of heart diseases.
Cooked tomatoes may lower the risk of heart diseases, according to the researchers at the University of Verona. They found that antioxidant lycopene's health benefits are higher in cooked tomatoes, as compared to its raw form. They suggested that 80g a day of tomato sauce can improve some ill-effects of a high-fat meal.
The researchers examined twenty men and found that 80g a day of tomato sauce can improve the ill-effects of a high-fat meal on the lining of blood vessels and prevent endothelial dysfunction, a condition which precedes atherosclerosis, or furring up of the arteries.
It is because of the presence of antioxidant lycopene which gives tomatoes their red colour and has been found to have various health benefits. The research is one of the first to suggest that the antioxidant power can be boosted even more through the simple act of cooking the tomatoes.
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