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Lycopene and cardio health

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Chomping on tomatoes could cut the risk of heart disease by a quarter, according to new research.

Lycopene is an antioxidant which gives tomatoes their rich red colour and is found in high levels in the fruit as well as products like tomato juice, ketchup and passata.

A new study by scientists at Tufts University in Boston, USA, suggests regularly eating lycopene over many years can have a powerful protective effect on the heart.

They reached their findings after analysing data gathered over more than a decade looking at dietary intake to see the effects of lycopene intake on the cardiovascular system.

Previous studies on the relationship between lycopene and heart disease have produced mixed results.

Some show that raised levels in the body lead to fewer heart attacks but others showed no obvious benefit.

Scientists from Tufts University compared hundreds of patients who took part in a long-running heart disease project called the Framingham Offspring Study, which was carried out in the US.

Participants recorded their dietary patterns, including whether tomatoes or tomato products were a regular part of their diet.

The results, published in the latest British Journal of Nutrition, showed eating lycopene-containing foods on a regular basis over an 11-year period reduced the risk of coronary heart disease by 26 per cent but had no effect on the chances of a stroke.

Lycopene

Lycopene

The researchers said in a report on their findings that the powerful antioxidant appeared to shield against heart disease but stressed more studies are needed to be certain it is the lycopene and not something else that is providing protection.


‘This study provides supporting evidence for an inverse association between lycopene and cardiovascular disease risk.

‘But more research is needed to determine whether lycopene or other components of tomatoes, the major dietary source of lycopene, are responsible for this association.’

Last year, Finnish scientists found men with the lowest levels of lycopene were up to 60 per cent more likely to suffer a heart attack.

Other recent research suggests the popular fruit may even help to ward off depression, while tomatoes’ antioxidant properties have long been associated with reducing a man’s chances of getting prostate cancer.

Organic tomatoes contain more antioxidants

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It’s an argument that continues to exercise consumers and growers across the UK – organic produce may be good for the environment, but is it any better for your health?

A new study has found that when it comes to tomatoes at least, it really may pay off to fork out for the more expensive organic produce.

Researchers from the University of Barcelona have found the pesticide-free version of the fruit contains higher levels of disease-fighting chemicals than the conventional kind.

Known as polyphenols, the chemical compounds protect plants against disease and are thought to also benefit human health.

The nutrients have a natural antioxidant effect and studies have suggested they could help halt the spread of certain cancers as well as protect against chronic conditions such as arthritis. Other research has found they can protect against heart disease due to their anti-inflammatory and anti-clotting properties.

The conclusion challenges the Food Standards Agency, which has long dismissed the health gains of organic food.

The Government’s food watchdog released a report in 2009 that said there was no ‘nutritional difference’ between organic and conventionally produced food.

Tomatoes

Tomatoes

The team behind the latest study analysed the chemical structure of the Daniela variety of tomato. They detected 34 different beneficial compounds in both the organic and conventional versions – far more than you would get from a food supplement. However, they found that overall the organic tomatoes contained higher levels of the polyphenols.

The scientists said this difference between organic and conventional tomatoes can be explained by the manure used to grow them.


Lead author Anna Vallverdú Queralt, said: ‘Organic farming doesn’t use nitrogenous fertilizers; as a result, plants respond by activating their own defence mechanisms, increasing the levels of all antioxidants.’

Co-author Rosa M. Lamuela, added: ‘The more stress plants suffer, the more polyphenols they produce.’

The researchers said further clinical studies are needed to see if the organic tomatoes have a more potent effect on the body than the conventional type.

A team led by Ms Lamuela, had previously proved that organic tomato juice and ketchup contains higher polyphenol content than juice and ketchup made from conventionally grown tomatoes.

Tomatoes are known as a super-food as they also contain high levels of vitamin C.