(Adnkronos) - Il pomodoro è il frutto del Solanum lycopersicum, pianta appartenente alla famiglia delle Solanaceae, a cui appartengono anche la patata, il peperone e la melanzana. A questo ortaggio è dedicata la puntata di questa settimana de il Gusto della Salute, la rubrica online condotta dall'immunologo Mauro Minelli della Fondazione per la Medicina Personalizzata in collaborazione con Adnkronos. "Considerando nello specifico il pomodoro datterino, noto per la sua particolare forma allungata a 'dattero', esso ha origine da un incrocio di provenienza asiatica ed è oramai apprezzato in tutto il mondo per il suo sapore dolciastro e unico che lo rende adatto a numerosissime ricette, sia crude che cotte - spiega Minelli - Dalle coltivazioni di questa varietà di pomodoro, con il supporto indispensabile di un clima caldo e soleggiato ma anche di nuove tecniche agronomiche, è nato il pomodoro datterino 'nickel friendly' che, in quanto “amico” delle persone allergiche al nichel, può arricchire di gusto e nutrienti importanti una dieta tristemente nota per essere piuttosto restrittiva". "Sarebbe impossibile immaginare oggi la cultura gastronomica italiana ed europea senza il pomodoro, senza la scoperta dell'America da parte di Cristoforo Colombo e le coltivazioni di pomodori dei Maya e degli Aztechi. Basti pensare al sugo di pomodoro - ricorda - alla pizza a base di pomodoro, al bruschetta con il pomodoro e alla pasta 'cu a pummarola ngoppa', che costituiscono un patrimonio infinito di cultura, di gusto e di salute a cui attingere. Tanti e diversi i punti da approfondire nel nostro consueto decalogo dei benefici e delle eventuali controindicazioni. 1) Esistono diverse tipologie di pomodoro datterino, differenti per colorazione e consistenza. Quello di colore giallo è solitamente piú polposo e particolarmente dolce, mentre il datterino rosso presenta il maggior grado zuccherino ed è anche quello più utilizzato in cucina. Non meno importante è il pomodoro datterino striato che si distingue per il suo sapore più aspro e la croccantezza". 2) "Dal punto di vista nutrizionale, il pomodoro datterino è ricchissimo di acqua e povero di calorie, con un buon contenuto di fibra alimentare che lo rende utile nel favorire il processo digestivo, stimolando il transito intestinale" 3) "Tra i minerali presenti spicca in abbondanza il potassio, che certamente contribuisce a regolarizzare la pressione sanguigna. Altri minerali contenuti in buone quantità sono il magnesio, importante per le funzioni muscolari; il ferro, essenziale per la produzione delle cellule rosse del sangue; il calcio, indispensabile per la salute di ossa e denti". 4) "Per ciò che riguarda la presenza di vitamine, il pomodoro datterino è certamente ricco di vitamina C, dalla spiccata azione antiossidante e immunostimolante, oltre che favorente l’assorbimento intestinale del ferro". 5) "Il pomodoro è anche un alleato della salute di pelle e occhi, grazie al suo elevato contenuto di vitamina A". 6) "Alta è la presenza di licopene, carotenoide responsabile del colore rosso del pomodoro e che ha un elevato potere antiossidante e antitumorale. La biodisponibilità di licopene aumenta se il pomodoro è consumato cotto; tra l’altro, essendo composto liposolubile, l’assorbimento e la biodisponibilità di licopene aumentano ancora di più aggiungendo per esempio, dell’olio extravergine d’oliva". 7) "Il pomodoro è generalmente un alimento bandito dalla tavola di chi presenta allergia al nichel, in quanto le concentrazioni del metallo normalmente reperibili nel pomodoro fresco oscillano tra 1 e 1,2 mg/kg di alimento. Oggi, nuove pratiche agronomiche che, tra l’altro, prevedono l’utilizzo di particolari imenotteri, definiti insetti “utili”, hanno permesso di produrre un pomodoro datterino a basso contenuto di nichel". 8) "Il pomodoro 'nickel friendly' è una soluzione valida e affidabile per chi è affetto da Snas, ovvero la Sindrome sistemica da allergia al nichel che, nelle sue forme più severe, costringe il paziente a rispettare regimi dietetici a dir poco restrittivi, con l’esclusione di alimenti di più largo consumo". 9) "E' sconsigliabile l'assunzione di pomodoro in presenza di bruciore di stomaco, dal momento che il pomodoro potrebbe peggiorare i sintomi di questa condizione. Ciò è dovuto alla presenza di acidi organici in grado di attivare i processi digestivi gastrici con conseguente abbassamento del pH all’interno dello stomaco". 10) "La pectina, una fibra contenuta nei pomodori, sembra essere in grado di aumentare, quando assunta in quantità abbondanti, la permeabilità della parete intestinale, Inoltre, un’attenzione particolare al pomodoro dovrebbe essere riservata da parte di quelle persone con documentata ipersensibilità agli alcaloidi delle solanacee che può clinicamente manifestarsi con problemi respiratori, eruzioni cutanee o eczemi poco dopo aver mangiato i prodotti derivanti da queste piante, tra le quali il pomodoro".
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00:00 In recent years, the offer of tomatoes has been progressively expanding,
00:04 being available on the market fruits of many colors and sizes,
00:09 which in addition to adapting to multiple uses,
00:12 have also acquired new and more powerful health virtues.
00:16 For this reason, we will talk about it very gladly in this new episode of "Gusto della Salute".
00:22 [Music]
00:48 So, as I mentioned in the prologue, those that we can find on the market today
00:54 are no longer just the classic traditional red tomatoes,
00:58 but also yellow, white, pink, black and even striated.
01:03 These products have gradually stopped in European markets
01:09 and therefore also in the Italian one, after the introduction of new American varieties,
01:15 which are resistant, productive, particular in appearance and taste.
01:20 And although the most frequent and widespread varieties are the Green Zebra,
01:25 the Red Zebra and the Black Zebra,
01:28 among some specialized producers it is possible to find other cultivars
01:34 characterized by aromas and shapes that are furthermore different.
01:38 Among these is the Datterino tomato, which can be the yellow Datterino, also called Dolly,
01:45 the red Datterino, Kendall, the black Datterino, Crispino Plum,
01:50 a variety of tomatoes that have particular characteristics,
01:55 peculiar characteristics, which we will focus on in this episode.
02:00 [Music]
02:07 The tomato sauce, the tomato-based pizza, bread and tomato,
02:13 the bruschette with tomatoes, the pasta, Cuapum Marolangop.
02:19 We are facing a huge cultural heritage,
02:23 a lexical and gastronomic repertoire that attributes to the goodness of this vegetable garden
02:30 the absolute protagonist of the Mediterranean diet.
02:34 And then we think, what would remain of the Italian gastronomic culture
02:41 or of the European culinary traditions if there was not Christopher Columbus?
02:47 Without the discovery of America or the careful and sought-after cultivations
02:53 of the Maya before and the Aztecs later, who almost worshipped the tomato.
03:00 Well, it would certainly be a real disaster.
03:04 However, there are some incidents due to a very widespread consumption,
03:10 daily and worldwide, incidents under the allergic profile
03:16 that can affect millions of consumers.
03:19 And then the cultivations, the growers, have also equipped themselves
03:25 to be able to make available to everyone a variety of tomatoes
03:31 with a reduced content of nickel.
03:34 And this is the case of the zebrino tomato,
03:38 which is the protagonist of this week's episode.
03:42 [Music]
03:49 The tomato is a very important ingredient in the Mediterranean diet
03:52 and in the case of the tomato with a low nickel content
03:55 it is also a precious element to enrich important tastes and nutrients
03:59 a diet that is particularly restrictive
04:02 and precisely the diet of those allergic to metal.
04:05 The tomato is an important element to guarantee a good health.
04:08 100 grams of tomato provide about 20 kcal
04:12 and is mainly made of water, about 94%,
04:15 and among the micronutrients, the carbohydrate content is most prominent.
04:19 There is also a good amount of fiber.
04:22 Considering the tomato and the date, there are different types
04:25 different in color and also in consistency,
04:29 from the yellow date, which is particularly sweet and pulpy,
04:33 the red date instead has a high sugar content
04:36 and above all it has an extremely thin peel.
04:38 And then there is the black date, which has a sour and particularly crunchy taste.
04:43 The different types of date have in common a high presence of minerals,
04:47 vitamins and above all carotenoids.
04:49 Among the latter, the content of lycopene from the antioxidant action is the highlight
04:53 and therefore it is able to fight free radicals.
04:56 As for vitamins, the content of vitamin C is high
04:59 which is very important for our immune system
05:01 and above all vitamin A, which guarantees good health of the eyes and skin.
05:05 Considering the minerals, the content of potassium is high
05:08 which is fundamental for the health of our heart and nervous system,
05:11 but there are also other minerals in good quantity,
05:14 including iron, calcium and magnesium.
05:16 [Music]
05:23 You will have understood that the ones we are talking about in this episode of "Gusto della Salute"
05:28 are special tomatoes, products without chemicals
05:32 and with the help of particular insects, so-called useful insects,
05:38 represented above all by bombs.
05:41 Basically, they are hymenoptera, the same type of bees,
05:46 but a little fatter, which, flying from plant to plant,
05:50 do their job of pollinating agents.
05:55 They are insect-friendly plants,
05:59 parasites' antagonists, engaged in a second-nature mission
06:04 that, through a series of particular care,
06:08 leads to the birth of products of absolute quality,
06:12 advantageous to everyone, but above all advantageous to those people
06:17 who, for health reasons, do not have free access to the goodness and taste of tomatoes.
06:23 And speaking of these people, I would like to refer in particular
06:27 to people with nickel allergy.
06:31 Now, we know that nickel is a ubiquitous metal,
06:35 very widespread, but it is also a very allergizing metal
06:39 and in humans nickel is responsible for some known pathologies.
06:44 One is the so-called allergic contact dermatitis,
06:48 which is characterized by cutaneous lesions that can appear in areas of the cuticle
06:53 more directly subjected to contact with a non-noble metal containing nickel.
07:00 And then there is a much more complex form, which is represented by the so-called
07:05 systemic nickel allergy syndrome, the so-called SNAS,
07:10 which occurs not by physical contact with nickel,
07:14 but by an endogenous contact of nickel that reaches the body through food.
07:20 And in this case, the pathology is much more complex, as I said,
07:25 because it is characterized by cutaneous problems, especially of the ortho-charging type,
07:30 but also for more systemic problems, such as intestinal symptoms,
07:35 symptoms of the skeletal muscle system,
07:39 even interactions with the functionality of the thyroid.
07:43 Now, I said that nickel is a ubiquitous metal because it is very widespread in nature,
07:48 it is present in the soil, it is present in the biosphere, it is present in water,
07:52 but its concentrations in the soil, for example, depend on the type of soil,
07:59 depend on the closer or less close proximity of industries and incinerators,
08:05 rather than various factors or polluting agents of the environment,
08:11 but also depend on agronomic practices, cultivation practices
08:17 that include fertilizers, treatments with antiparasitics or fertilizers,
08:23 or other chemical substances.
08:26 Now, I said earlier that nickel is present especially in the soil,
08:30 so the foods that charge nickel are plant foods that grow in the soil.
08:37 And in the graphs that will follow, you will see the progressively increasing list
08:45 of foods that contain nickel.
08:48 We start with the foods with the lowest nickel content,
08:52 that is, those that contain about 100 micrograms of metal per kilo of food.
08:59 I remind you that practically 1 microgram corresponds to the millionth part of 1 gram.
09:07 Then you see the foods with an average nickel content,
09:10 that is up to 200 micrograms per kilo of food.
09:14 And then again the foods belonging to the third group,
09:18 with an average high nickel content,
09:21 and those belonging to the fourth group, instead, with a rather high nickel content,
09:26 that is, higher than 1,000 micrograms of metal per kilo of food.
09:31 Now, the tomato is a bit ahead between the third and fourth group,
09:36 since an average concentration of nickel per kilogram of fresh tomato
09:43 is equal to 1.1 milligrams, that is, 1100 micrograms.
09:50 Now, the implementation of practices for the production in the greenhouse,
09:54 accurately evaluated, perhaps starting from the analysis of the cultivation grounds,
09:59 and then also going through the use of the so-called useful insects,
10:04 can allow, as we see in this certificate that we submit to your attention,
10:11 can allow, I said, the production of tomato containing an amount of nickel
10:17 equal to 0.0117 milligrams per kilo of tomato,
10:23 that is 11.7 micrograms of nickel per kilogram of tomato.
10:28 So, thanks to these agronomic practices,
10:33 it is possible to pass the tomato from high food,
10:37 with a very low content of nickel, to low food,
10:41 indeed, with a very low content of nickel.
10:44 Now, what I want to emphasize is that it is a tomato, in this case,
10:50 not subjected to manipulation, that is, it is not a genetically modified food,
10:55 but it is a food that derives from particular care and also from particular practices
11:01 that have allowed the creation of an accessible food to everyone.
11:07 Now, it is desirable that these techniques, that these skills, that these care
11:12 be extended from tomatoes to other vegetables, to other products of the earth,
11:17 in order to allow everyone free access to food, otherwise forbidden.
11:23 (Explosion)
11:27 (Music)
11:37 (Music)
11:42 (Music)
11:47 (Music)
11:52 [BLANK_AUDIO]