Lycopene is a bright red pigment & potent phytochemical found in tomatoes and other red fruits and vegetables. Lycopene is a powerful antioxidant and anti-inflammatory that should be eaten in abundance over spring and summer. Studies have shown that this nutrient can help prevent lung, prostate and stomach cancers. Lycopene is also being hailed as an anti-ageing nutrient due to its ability to protect DNA within the nucleus of our skin cells.
Foods rich in Lycopene
- Tomatoes
- Watermelon
- Grapefruit
- Carrots
- Peppers.
Benefits of Lycopene
- Supports brain health: Various studies have demonstrated that lycopene can prevent destruction of brain tissue by acting as an antioxidant
- Supports eye health: Lycopene may have the ability to delay cataracts and prevent macular degeneration
- Anti-cancer: There are promising studies that show consumption of lycopene can prevent cancers of prostate, lung and colon.
- Protects skin: Lycopene has been demonstrated to protect skin cells from UV damage. It also helps to prevent ageing by working as an antioxidant
Cooking Lycopene
Many studies have confirmed that cooking tomatoes can increase the amount of lycopene by 36%. If you look around the local markets at the moment lycopene rich foods such as tomatoes are abundant. Nurse Fiona recommends taking a trip to your local farmers market and purchasing organic tomatoes in bulk to make a delicious paste that can be frozen and used for up to 6 months.
Nurse Fiona’s Lycopene paste
- 1Tbsp coconut oil
- 2 large onion
- 3 garlic cloves
- 3 tsp turmeric powder
- 4 pounds of organic tomatoes roughly chopped
- salt & pepper to taste
- Heat coconut oil in large pan
- Chop 2 onions and 3 cloves of garlic and add to pan. Simmer for 2 minutes until onion/garlic is golden
- Add 4 pounds of chopped tomatoes & stir into onions/garlic
- Add 3tsp turmeric, salt and pepper
- Bring to boil then turn down and simmer for 30 minutes
- Wait for paste to cool and store paste in glass jars. Use within 1 week or freeze and keep for up to 6 months
