Thread by @DrSubhasree, Tomato:One of the most basic vegetables (originally a fruit) in Indian cuisine [...]

Tomato:One of the most basic vegetables (originally a fruit) in Indian cuisine is a powerhouse of nutrients - Vitamin K1, B9, C, potassium, antioxidants - lycopene, beta-carotene, naringenin & chlorogenic acid.

Thread discussing the potential role of tomato in health promotion.

1. Nutritive value: 95% water & 5% carbs & fibre. A 100 g small raw tomato contains 1.5 g of insoluble fibres, great for our gut health.

2. Potassium: Associated with a lower risk of stroke & cardiovascular diseases. A meta-analysis of 11 studies involving ~247k subjects reported higher dietary potassium intake is associated with lower rates of stroke & other heart ailments. https://pubmed.ncbi.nlm.nih.gov/21371638/ ">https://pubmed.ncbi.nlm.nih.gov/21371638/...

Potassium intake, stroke, and cardiovascular disease a meta-analysis of prospective studies - PubMed

Higher dietary potassium intake is associated with lower rates of stroke and might also reduce the risk of CHD and total CVD. These results support recommendations for higher consumption of potassi...

https://pubmed.ncbi.nlm.nih.gov/21371638/

3. Vitamin K1 or Phylloquinone: Important for blood coagulation and bone health. Several studies have demonstrated that low dietary vitamin K intake is associated with low bone mineral density or increased fractures. https://pubmed.ncbi.nlm.nih.gov/15018483/ ">https://pubmed.ncbi.nlm.nih.gov/15018483/...

Vitamin K and bone health - PubMed

Vitamin K, originally recognised as a factor required for normal blood coagulation, is now receiving more attention in relation to its role in bone metabolism. Vitamin K is a coenzyme for glutamate...

https://pubmed.ncbi.nlm.nih.gov/15018483/

4. Vitamin B9 or Folate: Crucial for normal cell function and growth. Particularly imp. in pregnancy. A review of 8 RCTs indicated a 2% increase in birth weight in every 2-fold increase of folate intake.
https://pubmed.ncbi.nlm.nih.gov/22992251/ ">https://pubmed.ncbi.nlm.nih.gov/22992251/...

5. Lycopene: A nonprovitamin A that& #39;s responsible for red to pink color in tomato, pink grapefruit & other foods. The health benefits of lycopene are uncountable. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3850026/">https://www.ncbi.nlm.nih.gov/pmc/artic...

An Update on the Health Effects of Tomato Lycopene

Lycopene is a non-provitamin A carotenoid that is responsible for the red to pink colors seen in tomatoes, pink grapefruit, and other foods. Processed tomato products are the primary dietary lycopene...

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3850026/

6. Beta carotene: An antioxidant that often gives foods a yellow or orange hue, beta carotene is converted into vitamin A in your body.

7. Naringenin: Found in tomato skin, a type of flavonoid that has been shown to decrease inflammation and protect against various diseases in mice. https://pubmed.ncbi.nlm.nih.gov/24710903/ ">https://pubmed.ncbi.nlm.nih.gov/24710903/...

Preclinical evidence for the pharmacological actions of naringin: a review - PubMed

Naringin, chemically 4',5,7- trihydroxyflavanone-7-rhamnoglucoside, is a major flavanone glycoside obtained from tomatoes, grapefruits, and many other citrus fruits. It has been experimentally...

https://pubmed.ncbi.nlm.nih.gov/24710903/

8. Chlorogenic acid: Also found in green coffee beans, this is a powerful antioxidant compound that may lower blood pressure in people with elevated levels. https://pubmed.ncbi.nlm.nih.gov/16820341/ ">https://pubmed.ncbi.nlm.nih.gov/16820341/...

The blood pressure-lowering effect and safety of chlorogenic acid from green coffee bean extract in...

Chlorogenic acids (CGA) in green coffee bean extract (GCE) reduce blood pressure in spontaneously hypertensive rats and humans. The authors examined the blood pressure-lowering effect and safety of...

https://pubmed.ncbi.nlm.nih.gov/16820341/

It& #39;s important to enhance our nutrition knowledge every day. This knowledge will help us understand why we should eat any food. It& #39;s not the taste that should only matter.

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