番茄一些研究证明,番茄酱和汤类中含有的烹调过的番茄,能够降低前列腺癌和其他消化道癌症的患病率。番茄里含有番茄红素,它能使水果和蔬菜变成深橙色的化合物——类胡萝卜素。番茄红素也许是最强的抗氧化物,这种化合物能消除自由基,其效果比最常见的类胡萝卜素——β胡萝卜素还要好。这种物质一经烹调很快就从番茄中释放出来,如果加上少量的油就非 Tomato Some research has shown that tomato tomatoes and soups contained in cooked tomatoes can reduce the prevalence of prostate and other gastrointestinal cancers. Tomatoes contain lycopene, which turns fruits and vegetables into dark orange compounds - carotenoids. Lycopene may be the strongest antioxidant, a compound that abolishes free radicals and works better than the most common carotenoid, beta-carotene. The substance is released from the tomato as soon as it is cooked. If a small amount of oil is added