Tomato

tomatoTomato Extract is one of the ingredients of Dr. Grossman's Advanced Vision Support Formula.

Mostly water, tomato's fresh taste enhances raw foods like salads and salsas. Cooked, it adds savory comfort-food taste to soups, grains, casseroles, sauces.

  • Tomato is best known for its lycopene content. Lycopene is an important carotenoid antioxidant. Lycopene is not harmed by cooking (like vitamin C); in fact, cooking removes water making the amount of lycopene even more concentrated and as a bonus, more bioavailable.1
  • Tomato provides lots of vitamins C (raw only), vitamins A, B1, B3, B6, E and K.
  • It is a source for minerals magnesium, manganese, phosphorus and potassium.
  • It ias been found to reduce the risk of developing macular degeneration.2
  • Is also reduces the risk of developing cataracts.3
  • Researchers feel that lycopene, like other carotenoid antioxidants will have a role in treating diabetes mellitus (hence reducing the risk of diabetic retinopathy) in the future.5
  • Like other fruit, tomato contains the greatest amount of carotenoids, unsaturated fatty acids and alpha-tocopherol.4

Related Conditions

Learn more about Macular Degeneration and Cataracts .

Footnotes

1. E. Capanoglu, et al, Home processing of tomatoes (Solanum lycopersicum): Effects onin vitrobioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity, Journal of the Science of Food and Agriculture, 2014.
2. Low Lycopene Levels related to ARMD
3. Antioxidants (1998, 2001-2, '05, 2013) and Cataract Prevention
4. R.K. Saini, A. J. Zamany,et al, Ripening improves the content of carotenoid, a-tocopherol, and polyunsaturated fatty acids in tomato (Solanum lycopersicum L.) fruits, 3 Biotech, May, 2017.
5. A. Roohbakhsh, et al, Carotenoids in the treatment of diabetes mellitus and its complications: A mechanistic review, Biomedicine & Pharmacotherapy, April, 2017.