Cooked tomatoes for lipid-lowering, hypotensive, heart-care

Cooked tomatoes for lipid-lowering, hypotensive, heart-care

A new study from the University of Adelaide, Sweden, reported by the European Menopause magazine recently found that ripe tomatoes can help reduce high cholesterol and high blood pressure, and reduce the risk of hypertension.

Its effect is comparable to statins.

  Researchers analyzed data from 14 international studies on lycopene over the last 55 years.

It was found that lycopene can effectively reduce the “bad cholesterol” (low density lipoprotein) and blood pressure levels in the blood, and reduce the risk of hypertension and stroke.

Researchers say that lycopene is equivalent to a low-dose drug without a substitute for muscle soreness and nerve damage.

  Lycopene is the highest in ripe tomatoes.

Other potential lycopene good fruits include: watermelon, guava, papaya, apricot, etc.

The study also found that lycopene is better absorbed in tomatoes when they are sorted with raw tomatoes.

Experts suggest that 500 grams of tomato juice or 50 grams of tomato sauce can be consumed daily to prevent heart disease.