One of the leading causes of death in North America is cardiovascular disease. Atherosclerosis, the hardening of large and medium sized arteries, is the underlying disorder leading to heart attacks and ischemic strokes. The oxidation of low-density lipoproteins (LDL), which carry cholesterol into the blood stream, plays an important role in the development of atherosclerosis. Antioxidants are believed to slow the progression of atherosclerosis by inhibiting the cell damaging oxidation process. Studies have reported a reduced risk of heart disease in those consuming lycopenes, an antioxidant contained in tomatoes.
Lycopene is a lipid soluble antioxidant that is transported in the blood through lipoproteins. Serum levels can be significantly increased by the consumption of tomato juice, spaghetti and concentrated lycopene. Studies now suggest that the consumption of tomato products inhibits oxidative damage of LDL cholesterol, and thus may be helpful in reducing the risk of heart disease.
Do Lycopenes Reduce the Risk of Heart Disease?
Can Lycopene Consumption Reduce Cancers of the Prostate, Lung and Stomach?
Is Rosehip a Good Source of Lycopene?
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