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Cherry Tomato


Tomatoes are now available year-round, the truly wonderful qualities of tomatoes are the best when they are in season from July through September.
Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. They can be red, yellow, orange, green, purple, or brown in color.


Antioxidant Benefits of Lycopene
In the area of food and phytonutrient research, nothing has been hotter in the last several years than studies on the lycopene in tomatoes. This carotenoid found in tomatoes (and everything made from them) has been extensively studied for its antioxidant and cancer-preventing properties. The antioxidant function of lycopene-its ability to help protect cells and other structures in the body from oxygen damage. Prevention of heart disease has been shown to be another antioxidant role played by lycopene.
Lycopene from tomatoes found to be protective against a growing list of cancers, especially when consumed with fat-rich foods, such as avocado, olive oil or nuts (This is because carotenoids are fat-soluble, meaning they are absorbed into the body along fat in foods).These cancers now include colorectal, prostate, breast, endometrial, lung, and pancreatic cancers.
For the most lycopene, choose organic
Organic ketchup delivers three times as much of the cancer-fighting carotenoid, lycopene, as non-organic brands.
Prostate Health
Tomatoes have been shown to be helpful in reducing the risk of prostate cancer.Tomatoes contain not merely lycopene, but a variety of protective phytonutrients.
Tomatoes and Broccoli Team Up to Fight Prostate Cancer
Tomatoes and broccoli-two vegetables separately recognized for their cancer-fighting capabilities-are even more successful against prostate cancer when working as a team in the daily diet.
"When tomatoes and broccoli are eaten together, we see an additive effect. We think it's because different bioactive compounds in each food work on different anti-cancer pathways," said John Erdman, Professor of Food Science and Human Nutrition at the University of Illinois.
Eating whole foods is better than taking isolated nutrients. It's better to eat tomatoes than to take a lycopene supplement-and cooked tomatoes may be better than raw tomatoes. Chopping and heating make the cancer-fighting constituents of tomatoes and broccoli more bioavailable.
Practical Tips: While the phytonutrients in tomatoes become more concentrated when they are cooked into a sauce or paste, and more bioavailable when eaten with a little oil, those in broccoli will be greatly reduced if this vegetable is overcooked. Steam or healthy sauté broccoli no more than 5 minutes.
Also, broccoli's cancer-preventive compounds form after it has been cut, but heat denatures the enzyme necessary for this process. For optimal nutrient formation, cut broccoli florets in half or into quarters, depending on their initial size, and let sit for 5 minutes before cooking.
Tomatoes and Green Tea Team Up to Prevent Prostate Cancer
Choosing to eat lycopene-rich tomatoes and regularly drink green tea may greatly reduce a man's risk of developing prostate cancer.
Pancreatic Health
One of the deadliest cancers, pancreatic cancer progresses so rapidly that individuals with the disease who are participating in studies often die before their interviews can be completed-so the benefits noted in the following study of a diet rich in tomatoes and tomato-based products are especially significant.
Among persons who had never smoked, those whose diets were richest in beta carotene or total carotenoids reduced their risk of pancreatic cancer by 43% and 42%, respectively.
Diets Rich in Tomato Products Significantly Improve Cholesterol Profiles
Tomato Juices May Reduce Blood-Clotting Tendencies
Tomato Juice-a Natural Anti-Inflammatory
Helping You Bone Up
Tomatoes are a very good source of vitamin K. The 17.8% of the daily value for vitamin K that is found in one cup of raw tomato is important for maintaining bone health.

Choose tomatoes that have a deep rich color. Not only is this one of the signs of a delicious tasting tomato, but the deep color also indicates that it has a greater supply of the health-promoting phytonutrient red pigment, lycopene. Tomatoes should be well shaped and smooth skinned with no wrinkles, cracks, bruises or soft spots. They should not have a puffy appearance since this indicates that they will be of inferior flavor. Ripe tomatoes will yield to slight pressure and will have a noticeably sweet fragrance.
Since tomatoes are sensitive to cold, and it will impede their ripening process, store them at room temperature and out of direct exposure to sunlight. They will keep for up to a week, depending upon how ripe they are when purchased. To hasten the ripening process, place them in a paper bag with a banana or apple since the ethylene gas that these fruits emit will increase the tomato's maturation. If the tomatoes begin to become overripe, but you are not yet ready to eat them, place them in the refrigerator (if possible, in the butter compartment which is a warmer area), where they will keep for one or two more days. Removing them from the refrigerator about 30 minutes before using will help them to regain their maximum flavor and juiciness. Sundried tomatoes should be stored in an airtight container.

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