Which preparation method is recommended to maximize the intake of heat-sensitive anthocyanins in purple tomatoes?
Answer
Consuming them raw
To achieve the greatest nutritional benefit from the anthocyanins, it is advised to consume purple tomatoes in their raw state. This is because anthocyanins are considered heat-sensitive compounds, meaning exposure to high temperatures during cooking can cause them to degrade, diminishing their efficacy. Conversely, the text notes that lycopene, the main antioxidant in red tomatoes, actually becomes more bioavailable when cooked. Therefore, enjoying purple tomatoes fresh in preparations like salads, salsas, or simply sliced allows the full spectrum of both the heat-sensitive anthocyanins and lycopene to be utilized optimally.
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