Lycopene

Lycopene is the pigment that gives tomatoes their red colour. It is known for its antioxidant properties (i.e. anti-aging and anti-degenerative) and in particular for its effective action against singlet oxygen found in sunlight and which contributes to premature aging of the skin.

Lycopene is also known for its role in preventing cardiovascular diseases and some cancers such as prostrate cancer or colon cancer. Lycopene can be found in other foods apart from tomatoes (pink grapefruit and watermelon, for example), but it is much more concentrated in foods containing cooked tomatoes (raw tomatoes: 3 mg in 100 g, tomato sauce: 10 mg in 100 g, tomato puree: 45 mg in 100 g). Its effectiveness seems to be activated by adding certain substances such as oil (preferably a “healthy” oil such as olive oil or rapeseed oil) or avocados.

Eat tomatoes in all your sauces! Apart from its beneficial nutritional properties (calories: 20 kCal in 100 g, proteins: 1 g, fats: 0 g, carbohydrates: 4 g), tomatoes are also rich in vitamin C and lycopene, and have the particularity of being alkalinising, i.e. improving the acid-base balance of our diet. Tomatoes, then, are to be eaten both for pleasure and for their healthy properties, and are traditionally eaten in countries benefiting from plenty of sunshine, where they have their natural place in the food pyramid.

Associated products
Ageing course
Anti-Oxydant 200
Anti-Oxydant F4
Day-Oxydose