Tomato

Origin and history

Tomatoes, now an essential part of our diet, originated in South America, where they were cultivated by pre-Columbian civilizations. Introduced to Europe in the 16th century after the discovery of the New World, they were initially considered ornamental plants before being recognized as food in their own right. In herbal medicine and nutrition, tomatoes are now celebrated for their high antioxidant content, particularly lycopene, a natural pigment responsible for their red color and health benefits.

Properties and benefits of tomatoes

Tomatoes are known for their antioxidant, protective, and revitalizing properties:

Powerful antioxidant: Lycopene protects cells from oxidative stress and supports cardiovascular health.
Skin protector: it helps prepare the skin for sun exposure and prevent the effects of premature aging.
Moisturizing and remineralizing: its high water and mineral content (potassium, magnesium) promotes water balance.
Easy to digest: eaten cooked or raw, it supports good digestion.
Detoxifying: it helps eliminate metabolic waste and supports liver function.

Regular consumption contributes to vitality, digestive comfort, and overall protection of the body.
In popular tradition, apricots are often associated with vitality, energy, and radiant skin. They are also known for their beneficial effect on overall energy levels.