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Tomato water from tomato seeds is a water soluable form has been clinically shown to assist blood circulation. It doesn't contain lycopene - but is recommended.


Cooking tomatoes makes the lycopene (the antioxidant in tomatoes that gives them their juicy red color), because you make the lycopene more bioavailable, which means there is more available to your biochemistry.

Raw tomatoes - your body absorbs less lycopene than when you eat cooked or processed tomatoes.

If you cook tomatoes in olive oil, you reap an even greater benefit. Cooked tomatoes are superior to raw because the heat makes them easier for you to absorb phytonutrients (such as specific antioxidants) and chlorogenic acid that impacts your metabolism.

Lycopene can defend against skin aging and the most common source of lycopene is in tomatoes. Lycopene’s antioxidant ability to defend our skin from UV radiation.  

Lycopene, Lutein (Marigolds) and Zeaxanthin (Goji Berries) assist the lungs to perform better during exercise.

















Lycopene in Reducing Belly Fat : lycopene is a carotenoid, and usually  fat-soluble - meaning, they are absorbed more efficiently when consumed in fats such as virgin coconut oil which is high in beneficial MCT's. and excellent for raising the metabolism and attacking belly fat including the harmful visceral fat which accumulates round the organs in the abdomen. 
Lycopene protects eyes from oxidative stress which cause common eye diseases. It has the potential to prevent or delay cataract development in a large majority of people (studies by All India Institute of Medical Sciences.) In cases of macular degeneration of the eye which is often age-related, lycopene is an anti-oxidant and anti-inflammatory that stops or slows down chemical reaction in the eyes that can lead to blindness.
Lycopene is a bright red carotenoid found in tomatoes and other red fruits and vegetables, such as red dragon fruit, carrots, watermelons, and papayas, but it is not present in strawberries or cherries.



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