compound that makes tomatoes special
One of the most studied components of tomatoes is lycopene, a powerful natural antioxidant that gives them their characteristic red color.
Lycopene helps combat damage caused by free radicals in the body, which may contribute to protecting cells from premature aging and various inflammatory processes.
Interestingly, this compound becomes easier to absorb when tomatoes are cooked, especially in preparations such as tomato sauce or sautéed tomatoes.
An ally for the heart
One of the most frequently discussed effects among specialists is its potential positive impact
