Cooked tomatoes found to cut heart disease: Researchers say they contain higher quantities of vital antioxidant

A dollop or two of fresh tomato sauce may lower the risk of heart disease. 

Twenty men are taking part in a trial in which half will have tomato sauce following a high-fat meal, while the others will have the meal without the sauce. 

The researchers, from the University of Verona, believe that 80g a day of tomato sauce can improve the ill-effects of a high-fat meal on the lining of blood vessels and prevent endothelial dysfunction, a condition which precedes atherosclerosis, or furring up of the arteries. 

The antioxidant lycopene has health benefits in higher quantities in cooked, rather than raw, tomatoes

The antioxidant lycopene, which gives tomatoes their red colour and has been found to have various health benefits, is found in higher quantities in cooked, rather than  raw, tomatoes.

SOURCE-DAILYM