The Health Benefits of Tomato Soup : Find out what it can do for your health and vitality!
They form part of various cuisines, and they are emerging as foods that are very promising in promoting human health.
Tomato soup, is one of the most popular products that is prepared from fresh tomatoes.
It is well known that eating ample amounts of various fruits and vegetables enhances body health by helping to protect the body against chronic illnesses. However, the benefits of consuming tomato products such as tomato soup go beyond that of other typical fruits.
Emerging scientific research points to the fact that tomato products may help in protecting the body against various conditions such as UV-Induced damage to the skin and osteoporosis. Latest studies have revealed that consuming ample amounts of tomato soup has a strong connection reducing the risk of heart diseases and different types of cancer.
The following are the 5 main benefits of tomato soup
1. Helps Protect Against Cancer
The presence of radicals in the body accelerates the development of various types of cancer.
The most common phytonutrient in tomato soup is lycopene. Others include the phytoene, beta-carotene, eurosporene and lutein.
Research suggests that lycopene, which is available in large quantities in tomatoes may be the powerhouse behind the health benefits of tomato soup.
Various studies have shown that consuming at least ten servings of tomato soup a week helps to lower the risk of prostate cancer by a whole 45% in men. Lycopene in the tomato soup also helps to lower the risk of colorectal cancer and stomach cancer. It also inhibits the growth of other types of cancer in the body. Lycopene may also help seniors to remain healthy and active.
Tomatoes also contain chlorogenic and coumaric acids. These two acids are thought to protect the body against the effects of nitrosamines that are formed naturally in the body. These two acids are strong carcinogens, especially in tobacco smoke.
2. Helps to Improve Cardio-Vascular Health
Scientific research reveals that consuming tomatoes and its products and the higher levels of lycopene in the bloodstream reduces the risk of cardiovascular diseases.
Tomatoes are rich in potassium, vitamin B6, niacin, and folate. Niacin has been used for decades to help in lowering cholesterol levels in the body. Potassium, on the other hand, has been shown to help regulate blood pressure. Vitamin B6 and folate that is found in tomato soups has been shown to help the body convert homocysteine, a dangerous compound into simpler compounds.
3. Reduces Inflammation
Scientific research suggests that inflammation could be an important component in the development of chronic illnesses such as cancer, cardiovascular diseases, metabolic syndrome, obesity, osteoporosis, type II diabetes and rheumatoid arthritis. Dietary habits such as eating more tomato products have been shown to reduce inflammation and swelling.
4. Helps in Maintaining Healthy Bones
Tomato soup is a rich source of vitamin K. Vitamin K plays a significant role in the absorption of calcium and phosphorus in the body. These two minerals are essential in bone formation and maintaining the health of the bones.
Vitamin K1 activates a type of protein in the bones known as osteocalcin which helps to bind calcium inside the bones. Individuals with vitamin K deficiency have impaired bone mineralization.
5. Inhibits Platelet Aggregation
Platelets are essential components in the blood clotting process. Blood clotting prevents excessive blood and entry of pathogens by covering the damaged blood vessels. Vitamin K that is found in tomato soup is a major factor in enhancing the functioning of the blood platelets.
Tomato products such as tomato soup also contain anti-platelet compounds that inhibit platelet aggregation inside the blood vessels which cause blockages in the blood vessels. They are therefore essential elements in the primary prevention of cardiovascular diseases. Scottish scientists found that tomatoes have the highest percentage of anti-platelet activity when compared to other fruits and vegetables.
During the preparation of tomato soup, it is important to pick tomatoes that are completely ripe, with the brightest red color. A bright red color in tomatoes is an indicator of high levels of beta-carotene and lycopene.
Lycopene is found the tomatoes cell-walls. More lycopene is released when tomatoes are cooked in a bit of oil. Preparing tomatoes in vegetable oil is more recommended because of the health benefits associated with these oils. Canning and cooking do not affect the nutritional profile of tomatoes. Therefore, processed tomatoes are as beneficial as fresh tomatoes.