Naming |
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| Botanical Name: | Solanum lycopersicum L. |
| Common Names: | Tomato; Lycopene source |
| Key Name: | Tomato |
| Parts Used: | Fruit |
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Taxonomy |
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No taxonomy linked yet. |
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Characteristics |
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Distribution |
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Medical |
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| Constituents: | Lycopene (carotenoid, more available when cooked with oil); vitamin C; potassium; flavonoids. |
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Pollination and Pollinators |
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| Apis: | No |
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| Pollen: | No |
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| Nectar: | No |
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| Culinary Uses: | Prevention through food: cooked tomato products (sauce, paste, soup) with a little olive oil release the most lycopene. Enjoy regularly as part of a plant-rich diet. |
| History: | Mediterranean diet staple; originally domesticated in Mesoamerica. Cooked tomato sauces with olive oil are traditional in Southern European cooking. |
| Reference: | Research: Giovannucci E, Rimm EB, Liu Y, Stampfer MJ, Willett WC. A prospective study of tomato products, lycopene, and prostate cancer risk. J Natl Cancer Inst. 2002;94(5):391-398. doi:10.1093/jnci/94.5.391 (47,365 men followed 12 years: frequent tomato sauce intake associated with lower prostate cancer risk). Observational association, not proof of cause. |
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| Share: | Public |