According to the findings of scientists from Ohio State University (America), eating tomatoes with foods that contain a lot of iron reduces the anti-cancer effect of this vegetable.
Why are they harmful?
As an example, they hosted such famous dishes as meatballs in tomato sauce and the worldwide popular Bolognese sauce. Scientists analyzed the blood and digestive juices of the stomach and small intestine of 7 experimental volunteers, after consuming a mixture based on tomatoes with added iron and without this trace element.
It seemed that the level of lycopene (a natural antioxidant with anti-cancer properties) was significantly lower in the group that consumed tomato juice with iron. Scientists note that the concentration of this antioxidant in them has decreased by almost 50%.
Yes, before that it was already known that iron destroys a number of compounds. But only with the help of this study was it possible to prove that this trace element harms the beneficial carotenoids, especially lycopene, which is found in most fruits and vegetables.
This, for example, will happen when using Bolognese sauce, meatballs in tomato sauce, or cereal with tomato sauce if iron is indicated in the composition.
Lycopene is a natural antioxidant found not only in tomatoes, but also in grapefruit and watermelon. Scientists have been able to prove that it has powerful antineoplastic properties and helps fight three types of cancer: skin, lungs of the prostate gland.
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