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 clearly states that processed tomato products increase the concentration of lycopene, thus 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 it contradicts the text. The text indicates that cooking and processing actually increase the concentration of lycopene, thereby preserving and enhancing its cancer-preventing properties.
Option 4: "Lycopene imparts the red color to the tomato."
Explanation: The text explicitly mentions that "lycopene, a bright red pigment, imparts the red color to the tomato." This statement is directly supported by the text, confirming its accuracy.
Option 5: "Lycopene is water-soluble in nature."
Explanation: This option is incorrect because the text states that "lycopene is insoluble in water but soluble in fat." Therefore, the claim that lycopene is water-soluble is false.
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 supports this statement by explaining that the fat-soluble properties of lycopene enhance its absorption into the bloodstream when accompanied by oil. This aligns with the logical structure of the text, which discusses the benefits of lycopene.
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