Science & Health: strengths and weaknesses of tomatoes with the immunologist Mauro Minelli

Science & Health: strengths and weaknesses of tomatoes with the immunologist Mauro Minelli

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Science & Health: strengths and weaknesses of tomatoes with the immunologist Mauro Minelli

The foods of our diet are at the center of the focus by the team coordinated by Mauro Minelli, clinical immunologist and professor of Food Sciences. The first episode of the new summer format ‘The taste of health‘, conceived by Minelli and online on his Facebook page, is dedicated to tomatoes.

“He is the king of vegetables, and his noble stature is established by the golden dimension that makes up his name (golden apple). It reached us from the ends of the world, exactly from the Americas at the end of 1500 and, for a long time , it was frowned upon because it was considered a berry of suspicious origin – Minelli recalls – From 1700 onwards, first with tomato juice, then with its most famous elaborations, it became an absolute protagonist of our food set “.

Few calories, lots of water and different components – explains the nutritionist biologist Dominga Maio – important to promote, among other things, a healthy, balanced and functional intestinal environment. Also not to be overlooked is the potential to support the cardiovascular sector by virtue of the conspicuous amount of potassium of which the tomato is supplied, resulting in especially useful for those suffering from high blood pressure. Important for human health are the substances contained in the skin of the tomato, beta-carotene and lycopene which perform various protective functions on our body, also due to a precious antioxidant activity. Tomato can be eaten raw a mine of vitamin C essential to promote the proper functioning of the immune system “.

“Watch out for contraindications for those who are allergic – he warns Ilaria Vergallo, nutritionist biologist – which warns about allergenic potential of tomato, especially on the front of the so-called cross reactions that are triggered between pollen and food of plant origin. Among other things, the tomato contains histamine, well known by allergy sufferers, and is contraindicated for those who have an allergy to nickel with an ascertained systemic value (Snas). Reduced quantities of tomatoes must also be consumed by those suffering from gastritis or gastroesophageal reflux ”.

In summary, Mauro Minelli concludes, “for the tomato there are situations to be considered in the face of indisputable advantages both of taste and of benefits”. About allergy to nickel (metal that the tomato derives from the soil in which it is grown), with reference to Snas, Minelli explains that “there are field trials, therefore authentic cultivations in all respects, which make it possible to produce tomatoes containing truly negligible quantities of nickel and that therefore they allow the intake of tomatoes even in those subjects particularly sensitive to nickel by food “. Tomato remains a precious food for everyone, but the advice of nutrition experts will eventually help modulate the quantities to be taken in the daily diet.

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