You say tomato: anti-ageing food from your garden
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The tomato extract lycopene is gaining momentum among the scientific community for its ‘beauty food' status.
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- You say tomato: anti-ageing food from your garden
Lycopene, an extract found in tomatoes, has been a buzz beauty food ingredient for 2008 – a run that is still amassing supporters.
A recent British study has come out touting tomato's ability to protect against sunburn and sun-induced ageing.
In a paper presented at the British Society for Investigative Dermatology last month, researchers found tomato paste may offer 33 per cent more protection against sunburn.
Over 12 weeks, 20 people were given either 5 tablespoons of tomato paste and 10g of olive oil, or simply olive oil alone.
Their skin was exposed to UV light, then examined, finding that the group taking tomato paste had a 1.3 SPF – 33 per cent higher than that of those consuming just olive oil.
The tomato-eating group also showed higher levels of pro-collagen, which helps provide skin with elasticity.
Lycopene in tomato paste is thought to neutralise the harmful effects of UV light, which occur through excess production of ROS (reative oxygen species) that can damage skin structure.
Garden fresh Heronswood tomato salad
Ingredients
- 1 kg greek-style yoghurt (to make labna, a yoghurt cheese)
- 500g assorted heirloom tomatoes (the more variety in colour and size the better)
- 8 torn basil leaves
- 4 sprigs fresh thyme
- 6 black peppercorns
- 2 peeled garlic cloves
- Vinaigrette
Method
1. To make the labna, take 1kg of Greek-style yoghurt, place in a muslin-lined sieve or a colander and position over a bowl to drain.
2. Place a saucer on top of the yoghurt along with a 500g weight and place in the refrigerator overnight in order to press out as much liquid as possible. Discard the liquid from the bowl the next morning and roll the labna into walnut-sized balls.
3. Place the balls in a wide-mouthed jar filled with good olive oil, and add the fresh thyme sprigs, peppercorn and garlic to the oil. Stored in the fridge, the labna will keep for one week.
4. To assemble salad, quarter or slice the larger tomatoes but leave the small ones whole. Place in a bowl, add the vinaigrette and torn basil leaves and toss so that the tomatoes are well coated.
5. Transfer the tomato mixture in the salad bowl and top with labna. Drizzle a little extra oil from the labna jar, and season with salt and pepper to taste.
This is an extract from Melissa King's Garden Feast. ABC Books RRP $39.95
References available on request
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