How should purple tomatoes ideally be prepared to maximize intake of anthocyanins?
Answer
Consuming them raw, such as in salads or sandwiches
The optimal preparation method differs significantly between the two main antioxidants present in purple tomatoes, depending on which compound one prioritizes maximizing. For lycopene, which is found in both red and purple varieties, cooking is beneficial as it significantly boosts the compound's bioavailability. However, certain anthocyanins are sensitive to heat. Because of this heat sensitivity, consuming purple tomatoes raw is suggested as the best delivery system to ensure the maximum possible absorption of these specific, fragile compounds. Therefore, slicing them uncooked into salads or sandwiches is the recommended practical approach for capitalizing on the anthocyanin content.
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