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What Are the Health Benefits of Tomato Juice?

Jan 12, 2011 | By Tara Carson
What Are the Health Benefits of Tomato Juice?
Photo Credit glass of tomato juice with tomato next to glass image by David Smith from Fotolia.com

Tomatoes are comprised of a variety of nutrients. Consuming tomato juice, either freshly squeezed or the pre-packaged variety, is a way to benefit from the fruit's nutritious value between meals. The juice provides as many health benefits as the raw tomato, but keep in mind that fiber levels are lower in the juice.

Prevents Emphysema

Drinking tomato juice may prevent emphysema caused by cigarette smoke exposure, according to a 2006 study published in the "American Journal of Physiology-Lung Cellular and Molecular Physiology." The study's researchers, led by Satoshi Kasagi from the Juntendo University School of Medicine, found that lab mice that consumed tomato juice did not develop emphysema, while the mice that did not consume the beverage developed the disease.

Provides Nutritional Support

Tomato juice is a rich source of lycopene, an antioxidant that may reduce the risk of cardiovascular disease and some types of cancer. It also contains high levels of potassium, vitamin C, folate, beta carotene, lutein and phosphorus. Consider including tomato juice in your dietary plan.

Decreases Cardiovascular Disorders

Consuming tomato juice may prevent cardiovascular disease in diabetes patients, according to a 2004 study published in the "Journal of the American Medical Association." The study's researchers, led by Dr. Manohar Garg from the University of Newcastle, Australia, found that consuming tomato juice daily helps type 2 diabetes patients maintain heart health. Diabetes often causes cardiovascular complications. The mechanism of action may be the juice's ability to reduce platelet aggregation. Researchers observed positive results after three weeks of daily tomato juice consumption.

Whole Food Benefits

The lycopene in tomato juice does not function alone, according to a 2003 study published in the "Journal of the National Cancer Institute." The study's researchers, led by John Erdman Jr., a professor of food science and human nutrition at the University of Illinois at Urbana-Champaign, found that lycopene works synergistically with other phytochemicals in the tomato. The researchers recommend consuming fresh tomato products instead of lycopene supplements to benefit from the fruit's positive effects.

References

Article reviewed by Helen Covington Last updated on: Jan 12, 2011

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