Lycopene is a strong dietary antioxidant and the compound that gives tomatoes their bright red color. This plant compound is proving to have a strong protective component against radiations and this is another reason why we need to have more trust in nature.
Lycopene is found in its highest amount and concentration in tomatoes and it’s one of a number of pigments called “carotenoids”. In the North American diet, 85% of our dietary lycopene is derived from tomatoes and its byproducts. Lycopene helps treat infertility and aids in the prevention of diabetes. It stops the oxidization of free radicals and offsets age-related macular degeneration. Moreover, prevents skin aging and osteoporosis.
Study: Lycopene May Protect Against Cancer
Keele University conducted a study and these are some of their results:
- Lycopene’s protects cell membranes from radiation damages;
- Lycopene’s protective effects reduced as oxygen concentration increased. That’s why lycopene can lead to improved cancer therapy using radiation;
- Lycopene is the strongest carotenoids reducing agent. Now, researchers believe that lycopene is the ultimate protectant against gamma radiation.
Lycopene-Rich Turmeric Tomato Soup Recipe
You’ll need only 15 minutes to make this delicious soup. Here is the recipe!
- ¾ cup cherry tomatoes, rinsed and cut into halves
- 1 can diced tomatoes (don’t drain the sauce)
- ½ cup low-sodium vegetable stock
- 1 minced onion
- 2 minced garlic cloves
- 2 tsp turmeric powder
- 1 tsp coconut oil
- ½ tsp sea salt
- 1 tsp dried basil
- 1 tbsp apple cider vinegar
- Freshly ground black pepper to taste
- First, cook the garlic and onion for 1 minute. Use the coconut oil.
- Then add turmeric and cherry tomatoes. Cook until tomatoes are soft.
- Add the rest of the ingredients. Boil and let simmer for 5 minutes.
- Blend until creamy and season with salt and pepper.
Bright Roasted Tomato Salsa
- 12-14 cherry tomatoes
- 1/2 a red onion, finely chopped
- handful of cilantro, finely chopped
- juice of a lime
- olive oil
- salt + pepper
Pre-heat oven to 475ºF. Then, line a baking sheet and place the tomatoes over it. Drizzle with olive oil and season with salt and pepper.
Bake for 10-15 minutes until slightly browned. Let cool and then place the tomatoes in a bowl with the onion and cilantro. Season with the lime juice, salt and pepper, and a olive oil to coat.