Tomato: because it keeps you young and healthy

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Louise Hay
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In addition tonow known lycopene, a team of Spanish researchers has discovered another antioxidant in tomatoes: Trans-Nfa, fourteen times more potent than resveratrol contained in the skin of red grapes and a lot more effective than vitamins C and E.

“At the moment the substance was identified in the leaves: it is produced by the plant for defend against the attack of certain bacteria. The research, published in Environmental and Experimental Botany, made it clear that Trans-Nfa is particularly effective for counteract cellular aging and prevent degenerative diseases, ”he explains Giulia Sturabotti, a doctor expert in nutrition, hygiene and preventive medicine in Rome.


“Now it's happening in what quantity is also present in the fruit: if the concentration turned out to be adequate, this discovery would make tomato the undisputed "king" of anti-aging foods. Pending confirmation, its lycopene content is still sufficient to consider it among the most effective foods against the passing of the years ".


The right combinations

How to make the most of its properties? "Besides consume the cooked tomato and in combination with a fat such as olive oil, because the heat and lipids increase the bioavailability of lycopene, it is worth inserting it in recipes that provide for different varieties»Replies our expert.


"For enhance its effectiveness, it is also good to accompany it with other foods that counteract the action of free radicals: in particular it shallot, which is very rich in allicin and quercetin, antioxidant and anti-inflammatory compounds very useful for keep the cardiovascular system healthy and preserve the youth of the skin ".


All-tomato risotto

Ingredients for people 4:


- 240 g of Carnaroli rice

- 600 g of cherry tomatoes

- 300 g of Piennolo cherry tomatoes

- 100 g of Pachino tomatoes


- 1 liter of vegetable broth prepared with onion, celery and carrots

- 2 shallots

- 50 g of Parmesan cheese 

- 1 glass of extra virgin olive oil

- 30 g of butter

- 4 basil leaves 

- salt and white pepper to taste

Put in a bag suitable for cooking i dates cut in half, with 1 shallot, basil, salt and pepper. Eliminate the air (or vacuum) e cook for 2 hours in the oven with the steam function, then pass the mixture in a colander collecting the juice. Cut the Pachino in half and roast them under the grill.


Blend the Piennolo cherry tomatoes with the other shallot, add salt and pepper, then freeze it.

Toast the rice with a drizzle of oil, cook it using vegetable broth and datterini juice. Stir in butter and Parmesan. Garnish each dish with the Pachino. Blend i frozen Piennolo cherry tomatoes and decorate each plate with a frozen ball.


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