According to many scientific studies, tomatoes contain lycopene, potassium, vitamin C, polyphenols and fiber, which help improve blood vessel function, reduce bad cholesterol (LDL) and effectively regulate blood pressure.
However, to maximize this effect and avoid counterproductive effects, housewives need to pay attention to some important points in the preparation.
First, lycopene, a substance with strong antioxidant properties, is the main ingredient that helps tomatoes help lower blood pressure. Research shows that adding lycopene to the diet helps reduce average cardiac blood pressure by 510 mmHg in people with mild hypertension.
However, lycopene is only absorbed well when tomatoes are cooked and eaten with healthy fats such as olive oil. Therefore, raw tomato juice is not as effective as dishes such as tomato sauce or cooked tomato soup. This is the basis for housewives to choose the right way to prepare tomatoes when there is a person in the family with cardiovascular disease.
Second, the sodium content in tomato-based products such as eggplant soy sauce, sauce, and canned foods is often very high, which can increase blood pressure if used too much. Therefore, people with high blood pressure should prioritize fresh or home-processed tomatoes, avoid packaging that contains a lot of salt and preservatives.
Third, if there is a family member with stomach disorder or ulceration, housewives should be careful when including raw tomatoes in their meals because the acidity can stimulate the stomach lining. It is best to eat tomatoes after main meals or cooked to reduce the acidic effect.
