Lycopenes

Lycopenes ~ Vitamins

The Benefits:

Lycopene is an antioxidant compound that gives tomatoes and certain other fruits and vegetables their color.

It's one of the major carotenoids in the diet of North Americans and Europeans.

And it's one of several kinds of carotenoids known for their antioxidant properties.

Lycopenes appear to help prevent prostate cancer.

Studies that looked at lycopene levels in human blood found that levels were quite a bit higher after people ate cooked tomatoes than after they ate raw tomatoes or drank tomato juice.

This suggests that the levels of lycopenes in cooked tomato products such as tomato sauce or paste, may be more readily absorbed by the body than in raw tomatoes.

Eating lycopene-rich vegetables and fruits together with a small amount of oil or fat (for example, salad oil or cheese on pizza) increases the amount absorbed by the intestines.

It also may decrease the risk and growth of other cancers and may make your arteries younger.

You should eat 4 or 5 servings of fruit per day to make your real age as much as 4 years younger.

Good Sources:

Tomatoes are the most concentrated food source, although apricots, guava, watermelon, papaya, and pink grapefruit are also significant sources.

Pink and red fruits are generally rich in lycopene.

Guava fruit contains nearly 50 percent more cancer-fighting lycopenes than the tomato.

Here's a great recipe to up your intake of Lycopene;

Skillet-Seared Tomatoes with Melted Gruyere


Serve these as a savory side dish to chicken or steak, to complement a meatless meal or as a sandwich on toasted whole-grain or sourdough bread.

A pinch of sugar helps balance the tomatoes' acidity.

Makes 4 servings

Active Time: 20 minutes

Total Time: 30 minutes

Ease of Preparation: Easy

Ingredients:

2 Tbs. extra-virgin olive oil

4 large ripe but firm plum tomatoes, halved lengthwise (about 1 1/4 lbs.)

2 Tbs. finely chopped flat-leaf parsley

1 med. clove garlic, minced

1/2 tsp. sugar (optional)

1/2 tsp. sea salt

Freshly ground pepper to taste

3/4 c. shredded Gruyère, Comte, Fontina or Mozzarella cheese

Preparation;

1. Heat a 12-inch heavy stainless-steel or cast-iron skillet over medium heat until hot enough to sizzle a drop of water.

Add oil.

Arrange tomatoes cut-side down in the pan and cook, uncovered, until just tender and the undersides are darkened, 10 to 15 minutes.

2. Mix parsley and garlic in a small bowl.

3. Using a wide spatula, carefully turn each tomato cut-side up.

Reduce the heat to medium-low.

Sprinkle each tomato with sugar (if using), salt and pepper, followed by equal portions of the parsley mixture and shredded cheese.

Cover and cook until the cheese is melted, about 2 minutes.

Serve warm.

Nutrition: Per serving:

178 Calories;

14 g. Fat (5 g. Saturated, 8 g. Mono-unsaturated);

22 mg. Cholesterol;

7 g. Carbohydrates;

7 g. Protein;

2 g. Fiber;

317 mg. Sodium.

Nutrition Bonus: Vitamin-C (70% daily value).

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