Gastric cancer ranks second in global cancer incidence and cancer mortality, and it is a major killer that endangers people's health.
Among many WHO-recommended anti-cancer or health foods, tomatoes are always in the front row. Italian studies show that tomatoes can inhibit the occurrence of gastric cancer. People who eat tomato products seven times a week have a 50% lower risk of developing gastric cancer than those who eat only twice a week. Experts have found that plasma levels of vitamin A, C, E, beta-carotene, and lycopene in randomly selected residents are negatively correlated with plasma lycopene alone. The above studies have shown that lycopene and tomato products can significantly reduce the incidence of gastric cancer and esophageal cancer.
In nature, the highest lycopene content is tomato. Lycopene must be absorbed by the body when it is heated or has grease. In particular, heating is particularly beneficial in increasing the absorption of lycopene. Because the tomato's cell wall breaks down after heating, lycopene can be fully released. Tomato juice, tomato sauce, tomato sauce and other tomato products are heat treated, can greatly improve the body's absorption and utilization of lycopene.
Finally, lycopene is sensitive to oxidation and is lost through sunlight exposure. Therefore, when storing tomato products, avoid as much as possible by avoiding light and avoiding oxygen, and place in a cool place. When cooking, it is important to note that tomato or tomato products should not be fried, otherwise lycopene will be destroyed in large quantities. (He Yuan Xue Changyong)
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