The special value of tomatoes is the biological antioxidant lycopene, which gives them a red color, the healing effect of which is also recognized by doctors. Lycopene is best absorbed and used by the body when tomatoes are eaten with fat, with the addition of vegetable oil. In addition, the concentration of lycopene in cooked tomatoes (after baking and stewing) is larger than fresh. All of these substances stimulate intestinal peristalsis and prevent putrefaction processes in them, fight free radicals, strengthen immunity, promote the reduction of cholesterol and blood sugar levels, help reduce the risk of cardiovascular disease. They are able to normalize metabolism, as well as inhibit aging processes. The antioxidant properties of tomatoes also reduce the risk of cancer.