A new health pill that uses tomatoes to prevent heart disease and strokes has been questioned by the industry, which claims that fresh offers a better option.
Scientists have developed the pill from the naturally occurring supplement lycopene, found in tomato skin, that blocks LDL cholesterol that can clog the arteries.
Ateronon, made by a biotechnology company linked to Cambridge University, is being launched as a dietary supplement enabling a Mediterranean diet known to prevent heart disease and strokes.
But Gerry Hayman, chief executive of the British Tomato Growers' Association, told freshinfo that the pill may not be the best approach in tackling health problems.
“It is obviously good news to receive such positive coverage for tomatoes but I’m not sure we should be looking at consuming them in a very medical form when there’s great fresh and cooked options out there. If you are going to eat them anyway then why not eat tomatoes you can enjoy.
“It is my understanding that the lycopenes become more available as they are soluble in fat, rather than water, but cooking can destroy vitamin C and flavanoids so the best solution seems to eat fresh, raw tomatoes.”
Preliminary trials involving around 150 people with heart disease indicate that Ateronon can reduce harmful fats in the blood to almost zero within as little as eight weeks.
A further study in the UK will also look at its use for brain haemorrhage patients.
The British Heart Foundation has advised patients to treat the new drug with caution and said people should aim to achieve a Mediterranean diet by eating fresh fruit and vegetables.
“There have been supplements like this in the past aiming to supplement diets and in some cases they can cause more harm than good and a lot of scientists are advising whole foods are the best option,” said Hayman.
“British tomatoes offer the best option as the lycopene retention is high compared to the imported long-life varieties and they are grown in optimum conditions which are not too hot.”
Lycopene is also the active ingredient that gives tomatoes their red colouring.
