In the fight against cancer, there is a surprising tool in the arsenal: the food we eat. That's because some nutrients in food have been found to play a role in preventing cancer, and it's relevant because the World Cancer ...
Mar 1, 2019
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(Medical Xpress) -- A University of Adelaide study has shown that tomatoes may be an effective alternative to medication in lowering cholesterol and blood pressure, thus preventing cardiovascular disease.
May 18, 2011
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New UCLA-led research in mice suggests that adding a certain type of tomato concentrate to the diet can reduce the intestinal inflammation that is associated with HIV. Left untreated, intestinal inflammation can accelerate ...
Jan 11, 2022
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People who maintain that eating tomatoes can cause their gout to flare up are likely to welcome new University of Otago research that has, for the first time, found a biological basis for this belief.
Aug 19, 2015
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Food-safety experts have long believed that Salmonella bacteria could only enter tomatoes through wounds in the stem or fruit — but a new University of Florida laboratory study shows it can also happen another way.
Nov 10, 2011
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(Medical Xpress) -- A nutrient in cooked tomatoes has been shown in laboratory studies to slow the growth of or even kill prostate cancer cells.
Feb 2, 2012
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Eating tomatoes and tomato-based foods is associated with a lower risk of stroke, according to new research published in the October 9, 2012, print issue of Neurology, the medical journal of the American Academy of Neurology. ...
Oct 8, 2012
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The EU is to invest 2.2 million euros in research on the new killer E.coli strain which infected almost 4,000 people and left 51 dead across Europe and caused massive losses to vegetable farmers.
Aug 9, 2011
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Airline passengers who eat meals vary in their ability to taste sweet, sour, bitter and salty flavors. In studying how airplane noise affects the palate, Cornell food scientists have found sweetness suppressed and a tasty, ...
May 13, 2015
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(HealthDay)—You might have seen fennel in the produce section of your market without knowing what exactly it was. Fennel is a fragrant bulb that can be a food lover's dream ingredient, because it has a refreshing taste, ...
Apr 19, 2019
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Lycopersicon lycopersicum Lycopersicon esculentum
The tomato (Solanum lycopersicum, syn. Lycopersicon lycopersicum & Lycopersicon esculentum) is a herbaceous, usually sprawling plant in the Solanaceae or nightshade family, as are its close cousins potatoes, chili peppers, tobacco, eggplant and the poisonous belladonna. It is a perennial, often grown outdoors in temperate climates as an annual. Typically reaching to 1–3 metres (3–10 ft) in height, it has a weak, woody stem that often vines over other plants. The leaves are 10–25 centimetres (4–10 in) long, odd pinnate, with 5–9 leaflets on petioles, each leaflet up to 8 centimetres (3 in) long, with a serrated margin; both the stem and leaves are densely glandular-hairy. The flowers are 1–2 centimetres (0.4–0.8 in) across, yellow, with five pointed lobes on the corolla; they are borne in a cyme of 3–12 together.
The tomato is native to South America. Genetic evidence shows that the progenitors of tomatoes were herbaceous green plants with small green fruit with a center of diversity in the highlands of Peru. These early Solanums diversified into the dozen or so species of tomato recognized today. One species, Solanum lycopersicum, was transported to Mexico where it was grown and consumed by prehistoric humans. The exact date of domestication is not known. Evidence supports the theory the first domesticated tomato was a little yellow fruit, ancestor of L. cerasiforme,[citation needed] grown by the Aztecs of Central Mexico who called it xitomatl (pronounced [ʃiːˈtomatɬ]), meaning plump thing with a navel, and later called tomatl by other Mesoamerican peoples. Aztec writings mention tomatoes were prepared with peppers, corn and salt, likely to be the original salsa recipe.
Many historians[who?] believe that the Spanish explorer Cortez may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of Tenochtítlan, now Mexico City in 1521. Yet others[who?] believe Christopher Columbus, an Italian working for the Spanish monarchy, was the first European to take back the tomato, earlier in 1493. The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by Pietro Andrea Mattioli, an Italian physician and botanist, who named it pomo d’oro, golden apple.
The word tomato comes from a word in the Nahuatl language, tomatl. The specific name, lycopersicum, means "wolf-peach".
This text uses material from Wikipedia, licensed under CC BY-SA
