Transcript:
On the one hand, some horticultural and fruit products lost their nutritional quality( such as vitamin C, vitamin B12)during cooking and processing while tomato and processed tomato products increase nutritional value(add the concentration of lycopene) during processing and cooking. The reason is that lycopene is insoluble in water but soluble in fat and is tightly bound to vegetable fiber.
Cooking and crushing tomatoes in the canning process increases concentration lycopene hence processed tomato products such as sauce, pasteurized tomato juice, tomato paste, and ketchup contain four times more lycopene than fresh tomatoes.
Fat-soluble properties of lycopene enable its better absorption from the digestive tract into the bloodstream when accompanied by oil hence tomato and process tomato products are helping to fight cancer.
Which ones of the following are true in the case of Lycopene?
Result:
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Option 1: "Lycopene is a cancer-preventing substance."
Explanation: The text states that "lycopene has cancer-preventing properties," directly confirming that lycopene is indeed a cancer-preventing substance. This aligns with the main idea of the text, which emphasizes the health benefits of lycopene found in tomatoes.
Option 2: "Lycopene lost its nutritional and cancer-preventing properties during cooking and processing."
Explanation: This option contradicts the text, which explains that processed tomato products actually increase the concentration of lycopene, thereby enhancing its nutritional value. Therefore, the claim that lycopene loses its properties during cooking is incorrect.
Option 3: "Lycopene loses its nutritional & cancer-preventing properties during cooking & processing."
Explanation: Similar to Option 2, this statement is incorrect as the text clarifies that lycopene's concentration increases during cooking and processing, thus maintaining and even enhancing its cancer-preventing properties.
Option 4: "Lycopene imparts the red color to the tomato."
Explanation: The text explicitly states that "lycopene, a bright red pigment, imparts the red color to the tomato." This is a direct reference to the role of lycopene in giving tomatoes their characteristic color, supporting the correctness of this option.
Option 5: "Lycopene is water-soluble in nature."
Explanation: This option is incorrect because the text specifies that "lycopene is insoluble in water but soluble in fat," directly contradicting the claim that it is water-soluble.
Option 6: "Fat-soluble properties of lycopene enable its better absorption from the digestive system to the bloodstream when used with oil."
Explanation: The text mentions that "fat-soluble properties of lycopene enable its better absorption from the digestive tract into the bloodstream when accompanied by oil," confirming that this statement is accurate and aligns with the scientific explanation provided.
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