ITHACA, N.Y. -- Cooking tomatoes -- such as in spaghetti sauce -- makes the fruit heart-healthier and boosts its cancer-fighting ability. All this, despite a loss of vitamin C during the cooking process, say Cornell food scientists. The reason: cooking substantially raises the levels of beneficial compounds called phytochemicals.
The above story is based on materials provided by Cornell University. Note: Materials may be edited for content and length.
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Cornell University. "Cooking Tomatoes Boosts Disease-Fighting Power." ScienceDaily. ScienceDaily, 23 April 2002. <www.sciencedaily.com/releases/2002/04/020422073341.htm>.
Cornell University. (2002, April 23). Cooking Tomatoes Boosts Disease-Fighting Power. ScienceDaily. Retrieved March 10, 2014 from www.sciencedaily.com/releases/2002/04/020422073341.htm
Cornell University. "Cooking Tomatoes Boosts Disease-Fighting Power." ScienceDaily. www.sciencedaily.com/releases/2002/04/020422073341.htm (accessed March 10, 2014).