Didn’t think noodles can be made from squash. Watch and see how easy it is to make. Use what ever vegetables you like or my combo. This dressing is so tasty….
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Question by Ashlee Baby<3: lycopene in tomatoes?
i know its found in tomatoes, but is it found in tomatoe soup?
What does it prevent/help besides some cancers? I don’t really like tomatoes (only soup& ketchup) what else can i eat to get lycopene?
Best answer:
Answer by patty moor
Of course its in ketchup and soup it comes from the tomato no matter how its prepared. you can also get it in vitamin supplements.
What do you think? Answer below!
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Lycopene is just part of a complete diet program. It’s abundant in tomato sauce, so I’m sure it’s in soup. Funny, I love tomatoes, but can’t stand tomato soup. Visit Dr. McDougall’s site for more:
http://www.drmcdougall.com
Yes, lycopene is found in tomato soup. The concentration of lycopene is actually HIGHER in tomato soup than in uncooked tomatoes because cooking increases the lycopene levels. Do you like pasta with tomato sauce? What about pizza with tomato sauce? Tomato sauce is an excellent source of lycopene. You could also try other foods that contain lycopene, such as guava, apricots, watermelon, papaya, and pink grapefruit.
The latest studies show that lycopene does not prevent cancers.
Lycopene is in the red that makes tomatoes red! It isn’t just more concentrated in ketchup and soup (because they have more red than a tomato (which is mostly red on the outside). Cooking tomatoes or even sticking them in a food processor, breaks down the cell walls that contain the red lycopene and makes the stuff more available for absorbsion by your body. Also, don’t worry about a single study that questions lycopene’s effectiveness. There is plenty of contrary evidence. Sooo it is better to eat cooked tomatoes than raw. I love them both ways. Enjoy!
Lycopene is a carotenoid that imparts red color to tomatoes, guava, rosehip, watermelon and pink grapefruit.
Lycopene is a proven antioxidant. Antioxidants neutralize free radicals, which may damage the body’s cells.
Research shows that lycopene in tomatoes can be absorbed more efficiently by the body if processed into juice, sauce, paste and ketchup. In the body, lycopene is deposited in the liver, lungs, prostate gland, colon and skin. Its concentration in body tissues tends to be higher than all other carotenoids. Regular high consumption of fruits and vegetables is recommended as part of healthy eating. Epidemiological studies have shown that high intake of lycopene-containing vegetables is inversely associated with the incidence of certain types of cancer. For example, habitual intake of tomato products has been inversely associated with the risk of cancer of the digestive tract among Italians. In one six-year study by Harvard Medical School and Harvard School of Public Health, the diets of more than 47,000 men were studied. Of 46 fruits and vegetables evaluated, only the tomato products (which contain large quantities of lycopene) showed a measurable relationship to reduce prostate cancer risk. As consumption of tomato products increased, levels of lycopene in the blood increased, and the risk for prostate cancer decreased. The study also showed that the heat processing of tomatoes and tomato products increases lycopene’s bioavailability.
Ongoing preliminary research suggests that lycopene is associated with reduced risk of macular degenerative disease, serum lipid oxidation and cancers of the lung, bladder, cervix and skin.
Studies are underway to investigate other potential benefits of lycopene – including the H.J. Heinz Company sponsored research at the University of Toronto and at the American Health Foundation. These studies will focus on lycopene’s possible role in the fight against cancers of the digestive tract, breast and prostate cancer.