A study conducted on 27,000 volunteers at Harvard University showed that the tomato lowers cholesterol. Tomato contains lycopene, a carotenoid particularly present in red vegetables and rich in antioxidant that helps prevent heart disease and prostate disorders. Lycopene with cooking becomes bioavailable up to 5 times more because the heat breaks the walls of the plant cells and make it free. So, green light for tomato-based sauces, even more if consumed with wholemeal spaghetti. It also has antioxidant properties that effectively eliminate free radicals and is able to defend the skin and hair. Its intake is fundamental for women during and after menopause because it protects the bones from osteoporosis.

Sources: PubMed