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Feb 8 07 11:50 PM

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Tomatoes contain Lycopene, that's what gives it its red colour. It is one of the most potent carotenoid antioxidants, the tomato's species classification is actually Lycopersicon esculentum.

For once cooked and processed this is one food that increases the efficacy, believe it or not lycopene in tomato paste is four times more bioavailable than in fresh tomatoes.

If you want to protect your skin from UV damage, use sun blocker and eat lots of tomatoes.

Berneburg M, Grether-Beck S, Kurten V, Ruzicka T, Briviba K, Sies H, Krutmann J (1999). "Singlet oxygen mediates the UVA-induced generation of the photoaging-associated mitochondrial common deletion". The Journal of Biological Chemistry 274 (22): 15345-15349.
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Jan 8 13 4:34 PM

I prefer to eat unripe green tomatoes because they are crunchy, though I can still eat ripe tomato but not the overripe ones.

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