1. Tomatoes are rich in a collection of phytonutrients called carotenoids. You’ve probably already heard of beta-carotene and lycopene. But there are others. And exciting research in the Journal of the National Cancer Institute shows that higher amounts of carotenoids–including alpha-carotene, beta-carotene, lutein, zeaxanthin, lycopene, and total carotenoids–may have a reduced risk of breast cancer.
2. According to new research in the journal Cell Biochemistry and Biophysics, scientists created diabetic conditions in animals and fed some lycopene while others were fed their typical diet free of lycopene. The biochemistry of animals fed lycopene returned to normal while the others stayed at diabetic levels. This study shows promise that lycopene (found in tomatoes) can help restore biochemical balance in diabetics.
4. Research shows the lycopene found in tomatoes, when eaten regularly, can reduce the risk of heart disease by 29 percent. Fresh tomatoes and tomato extracts have been shown in research to lower total cholesterol, LDL cholesterol, and triglycerides. They have also been shown to prevent clumping in the blood (known as platelet aggregation) which is a risk factor for atherosclerosis.