I had a friend visit us who reminded me of Lycopene, and when it comes to Tomatoes you may wonder why I fixated on this gorgeous fruit, or is it a fruit?

The confusion about fruits and vegetables arises between scientists and cooks. Scientifically speaking, a tomato is definitely a fruit. True fruits are developed from the ovary in the base of the flower, and contain the seeds of the plant.

So I am always seeking the worlds tastiest tomatoes, searching the shores of Tinos, Sicily, Campania, or the northern region of Piedmont, California, or in the heart of Japan where they harvest some of the finest fruits. I am fascinated by the red Lycopene’s eleven conjugated double bonds give its deep red color and its antioxidant activity.

Scientists believe that oxidative stress is an important contributor in cancer. If oxidative damage is left unrepaired, it can lead to mutations and changes in cell biology, which can lead to unregulated accumulation of cells. Fruits and vegetables are good sources of antioxidants and phytochemicals that mitigate the damaging effect of oxidative stress.

Lycopene is one of the dietary carotenoids and a potent antioxidant. Intake of tomato containing lycopene has been shown to be associated with decreased risk of cancer. The antioxidant properties of lycopene have been documented as being primarily responsible for its beneficial effects.

Fact: Parsley contains lycopene

source: http://www.ijnpnd.com/article.asp?issn=2231-0738;year=2012;volume=2;issue=3;spage=167;epage=170;aulast=Johary