The Sauce Contains Substances That Prevents Cancer & Cardiovascular Disease


The union of food usually forms a sauce added with biohealthy compounds each having separately.

Scientists Biomedical Research Center in Red-Physiopathology of Obesity and Nutrition (CIBERobn) and the University of Barcelona have confirmed that the sauce with olive oil, onion, garlic and tomato increases the amount of polyphenols and carotenoids, the antioxidants that can help prevent cancer and cardiovascular disease.

In the research, the data published in the journal ‘Food Chemistry’, we used a mass spectrometry technique to analyze high resolution 10 types of commercial sofritos, although the authors claim to be extrapolated to the landlord.

Thus, the results revealed the presence of at least 40 types of polyphenols as well as carotenoids and vitamin C, relevant data and various studies have shown that the intake of carotenoids, such as lycopene prevents prostate cancer, and consumption of foods rich in beta-carotene, and helps reduce the incidence of lung cancer.

Specifically, explained to SINC María Rosa Lamuela researcher, author of the study, they found that in a daily intake of 120 grams of sauce, the total polyphenol intake was 16-24 milligrams per serving and 6-10 milligrams in the case of carotenoids.

The union of food that usually forms a sauce added biosaludable compounds each having separately. Therefore, with respect to oil, the scientists recommend using virgin olive better than sunflower.

In fact, they are now looking for the ideal ratio of four ingredients, and it seems that the presence of a 10 percent extra virgin olive oil offers very good results in the properties of the sauce.

The researchers also performed a statistical analysis to the levels of phenolic compounds and carotenoids found in each sauce, which has allowed them to identify markers that differentiate each brand components.

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