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Page 102
| More Cancer-Fighting Compounds |
| Tomatoes also contain coumaric acid and chlorogenic acid, two compounds that may help block the effects of cancer-causing substances called nitrosamines. Nitrosamines form naturally in the body and are also the most lethal carcinogen in tobacco smoke. Coumaric and chlorogenic acids are also found in other fruits and vegetables, and researchers think they may be a major reason that people who eat more produce are less likely to develop cancer. |
| F.Y.I. |
| If you have rheumatoid arthritis, you should avoid tomatoes and other members of the nightshade family (such as potatoes and eggplant), which may worsen this condition. |
| Old-Guard Antioxidants |
| Tomatoes contain substantial levels of more familiar antioxidants, particularly vitamin E, vitamin C, beta-carotene, and the flavonoid quercetin. In addition to lowering the risk of cancer, these nutrients are linked to lower risk of heart disease, stroke, cataracts and other age-related problems. |
| Tips: |
| By cooking tomatoes you release more of the beneficial compound lycopene. If you cook them in a little olive oil, you'll absorb the lycopene even better. |
| Canned tomatoes have many of the same nutrients as fresh, but they contain lower levels of vitamin C and carotenes. Tomato paste and sundried tomatoes have plentiful carotenes and vitamin E. Beware of tomato juice: the sodium cancels out the value of tomatoes' potassium. |
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