Last year I planted my first Tangerine tomatoes, which have been shown to have cis-lycopene its most bio-available form, in much higher proportions than in red tomatoes. (Our bodies transform the more common trans-lycopene into cic-lycopene before it is used.) This means our bodies can use more of the anti-oxident effect, and thus be more protective against heart disease, cancer, and other metabolic ailments. Here is what the NIH says about lycopene:
“Lycopene, belonging to the carotenoids, is a tetraterpene compound abundantly found in tomato and tomato-based products. It is fundamentally recognized as a potent antioxidant and a non-pro-vitamin A carotenoid. Lycopene has been found to be efficient in ameliorating cancer insurgences, diabetes mellitus, cardiac complications, oxidative stress-mediated malfunctions, inflammatory events, skin and bone diseases, hepatic, neural and reproductive disorders. ” Link
Jami provided these links to NIH articles, and an as well as one from Nature. It seems that eating them fresh is the best bet when needing a therapeautic dose heating reduces the amount of available lycopene To quote Jami on this: “Tangerine tomatoes can be considered a ‘Functional Food,’ a food that offer’s health benefits beyond their nutritional value.”
Tangerine tomatoes: origin, biochemistry, potential health benefits and future prospects
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