To prevent cardiovascular diseases, strokes and heart attacks, we must definitely consume this much-loved food

In an obese society like the western one, the risks of cardiovascular disease and all diseases affecting the blood vessels are widespread and recurrent. They are, in fact, among the most common causes of death.

Therefore, keeping the pots as long as possible in good condition will be the first indispensable rule for a better and longer life.

In this regard, we are now well aware of the importance that nutrition plays in preventing the development of cardiovascular and metabolic diseases. In particular, the beneficial properties of fruits and vegetables in prevention are known. This is because these foods, in addition to their antioxidant properties and richness in valuable elements, such as vitamins and mineral salts, also have an antiplatelet effect.

To prevent cardiovascular diseases, strokes and heart attacks, we must definitely consume this much-loved food

In particular, tomatoes are said to be one of the most powerful natural antiplatelet agents. However, its anti-clumping properties will be water soluble and present in the yellow part around the seeds. A part that many overlook before eating tomatoes. Many, in fact, by using them both fresh and cooked, get rid of the water-soluble part and the seeds.

The antiplatelet effect of tomatoes, as well as grapefruit and watermelon, is necessary to prevent the formation of thrombotic events. In particular, in a sectoral trial, it was observed how ingestion of tomato juice, only 3 hours after its introduction, would slow platelet activation.

In addition, the antiplatelet effect of tomatoes will not be dangerous. Indeed, the vegetable juices contained in it will be able to reduce platelet aggregation without slowing down the processes of blood clotting. For this reason, tomatoes turn out to be an excellent ally for the heart and vessels. That is why it will play a major role in the prevention of cardiovascular disease.

Lycopene

Tomatoes are also a food particularly rich in antioxidant properties linked above all to the presence of lycopene. Lycopene is an antioxidant that gives tomatoes their red color and gives them anti-inflammatory, antioxidant, and anti-carcinogenic properties.

In addition, the bioavailability of the lycopene present in tomatoes is increased by increasing the cooking times. They reach their peak after 30 minutes of cooking. Moreover, by adding raw olive oil, the bioavailability of lycopene is increased again.

On the other hand, if tomatoes are eaten raw, they contain a good amount of vitamin C, which, however, will be destroyed during cooking after only 15 minutes. Therefore, to prevent cardiovascular diseases, strokes and heart attacks, we must definitely consume this beloved food in this way.

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(The information in this article is for informational purposes only and is in no way a substitute for medical advice and/or the opinion of a specialist. Moreover, it does not constitute an element for formulating a diagnosis or prescribing treatment. For this reason it is recommended, in any case, to seek an opinion Always read the warnings related to this article and the author’s responsibilities that can be referenced. here”)

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