Re: Re: Orange tomatoes pack bigger anitoxidant punch

[Guest guest]

Wednesday, March 14, 2007, 12:05:01 PM, Ulf wrote:

UR> I'm not sure precisely what is meant by " sauce " in the English

UR> language. I thought

UR> cooked red tomato derivatives, such as the tomate paste I

UR> sprinkle on my veggies,

UR> was reasonably absorbed by the body, as opposed to raw (red) tomatoes. //

Ulf

Here is some elaboration:

http://www.newstarget.com/021595.html

" They noted that lycopene occurs in two distinct geometric forms —

tetra-cis and all-trans. Approximately 95 percent of the lycopene in

red tomatoes is of the all-trans variety, whereas tangerine tomatoes

contain almost entirely the tetra-cis form. The researchers found that

the tetra-cis variety was absorbed 2.5 times more efficiently than the

all-trans form. "

But it turns out that the orange form is also more easily destroyed.

Also, at the bottom of that page, a reader posted a comment to the

effect that lycopene has a low ORAC score so it is better to consume

acai, chocolate etc. Is that correct or not? My impression has been

that certain antioxidants work best against certain reactive oxygen

species.

E.g., from wikipedia: " Lycopene is the most powerful carotenoid

quencher of singlet oxygen.[1] Singlet oxygen from ultraviolet light

is a primary cause of skin aging. "