Importance of the Tomato as such as medical plant

The tomato is a major vegetable crop that has achieve tremendous popularity over the last century. It is grown in practically every country of the world – in outdoor fields, greenhouses and net houses. The tomato plant is very versatile and the crop can be divided into two categories; fresh market tomatoes, which we are concerned with and processing tomatoes, which are grown only outdoors for the canning industry and mechanically harvested. In both cases, world production and consumption has grown quite rapidly over the past 25 years. Tomatoes can make people healthier and decrease the risk of conditions such as cancer, osteoporosis and cardiovascular disease. People who ate tomatoes regularly have a reduced risk of contracting cancer diseases such as lung, prostate, stomach, cervical, breast, oral, colorectal, esophageal, pancreatic, and many other types of cancer. Some studies show that tomatoes and garlic should be taken together at the same time to have its cancer preventive effects. Whatever it is, we really do not know how or why tomatoes work against cancers. We believe that lycopene and the newly discovered bioflavonoids in tomatoes are responsible as cancer fighting agents. Not only raw tomatoes but also cooked or processed tomato products such as ketchup, sauce, and paste, are counted as good sources of cancer prevention. Tomato is also good for liver health. Tomatoes, aside from being tasty, are very healthy as they are a good source of vitamins A and C. Vitamin A is important for bone growth, cell division and differentiation, for helping in the regulation of immune system and maintaining surface linings of eyes, respiratory, urinary and intestinal tracts. Vitamin C is important in forming collagen, a protein that gives structures to bones, cartilage, muscle and blood vessels. It also helps maintain capillaries, bones and teeth and aids in the absorption of iron.