西红柿的作用（The function of tomatoes）.docVIP

西红柿的作用（The function of tomatoes） Lipid-lowering effect Tomato is rich in vitamin A and C, its acidity is due to citric acid and malic acid, oral tomato pectin can reduce the cholesterol and cholesterol in the serum and liver of rats. Tomato juice can cause high blood pressure and smooth muscle stimulation. Antifungal effect Lycopene has antifungal activity. Capable of inhibiting certain fungi that are pathogenic to plants or people; but very bad for bacteria. The principle of its inhibition may be to form some sterol complex in the cell membrane of fungi. Its glucoside (tomato amine) is very bad. Lycopene originally introduced from tomatoes, mixed with rutin, especially its aglycone quercetin, quercetin, can antagonize the antibacterial effects of lycopene, and therefore, the antifungal properties of lycopene are not strong. Prevention of gastric cancer Gastric cancer ranks second in the world in cancer incidence and cancer mortality, and is a major killer of peoples health. Tomatoes are always in the forefront of cancer or health care foods recommended by many world health organizations. Studies in Italy show that tomatoes can inhibit the onset of stomach cancer. People who eat 2 times a week of tomato products have a 50% lower risk of developing stomach cancer than those who only eat 7 times a week. Japanese studies found that plasma levels of vitamin A, C, E, beta carotene, and lycopene in the plasma of selected residents were only significantly associated with plasma levels of lycopene and gastric cancer. All the above studies indicate that lycopene and tomato products can significantly reduce the incidence of gastric cancer and esophageal cancer. The highest lycopene content in nature is the tomato. Lycopene must be absorbed by the body when it is heated or greasy. Heating, in particular, is particularly beneficial for lycopene absorption. Because the cell walls of tomatoes are broken after heating, lycopene can be fully released. Tomato juice, tomato sauce, to