Accord to research report that contain in maturitas journal, food from the tomatoes are cooked like pasta turned out to have almost the same efficacy as cholesterol-lowering drug chemistry.
such as in daily mail, The expert recommend that tomatoes able be effective alternative as the substitute of statin, The kind of drug that recipe for condition in heart disorder.
According to the researchers, with only consume two ounces or about 60 grams of tomato paste or one-eighth of tomato juice every day, is enough for the patient to receive such benefits.
The secret is in the lycopene compound that gives red light at the ripe tomatoes. This powerful antioxidant important to health in reducing the risk of heart attack and stroke.
Researchers emphasize, tomatoes are cooked is the best source. It has been proven in research in which the body can absorb more lycopene from cooked tomatoes than 'tomatoes are not in ripe.
This is a study of experts in Australia who analyzed 14 international studies on the benefits of lycopene in the last 55 years. They concluded that these compounds could provide natural protection against the effects of elevated levels of "bad cholesterol" or low density lipoproteins in the blood.
The effect is that cooked tomatoes can be equated with small doses of statins that are used to treat patients with cholesterol or high blood pressure. This condition can be a factor of cardiovascular disease.
One of the study's authors, Dr Karin Ried, of the University of Adelaide, said the tomato has a particularly high level of lycopene. He added, half a liter of tomato juice or 50 grams of tomato paste every day to provide protection against heart disease. But if you just eat a tomato a day will not be enough.
"I really recommend to consider the tomato paste. Food is rich in lycopene and not difficult to get 50 grams per day or in a pizza or a drink. Our research shows, when more than 25 grams of lycopene consumed every day, it can reduce cholesterol" poor "by more than 10 percent,"Ried said.
Lycopene can also be found in watermelon, guava, papaya, pink grapefruit, apricot and rosehip, but in lower concentrations.