Trimegavitals. Lycopene and omega-3

Lycopene is stays in a very close connection with beta-carotene. Lycopene gives red color to tomatoes, watermelons and grapefruits.

Beta-carotene and lycopene behave differently after having ingested via food by a person. Beta-carotene turns to vitamin A and it is accumulated in skin and mucous membrane, protecting it from exposure. Lycopene has protective properties mainly for cardiovascular system.It is a natural preservative of cholesterol. After being absorbed with cholesterol in intestine, lycopene and cholesterol go to the bloodstream with microscopic fat drops. Further, cholesterol taken from these drops is partially absorbed by the cells, and the excess is removed from the blood into the liver, after it they get destroyed there. That is why, cholesterol does not remain in a healthy person's blood. This will work only on the condition that it is acidified, because the acidified cholesterol loses buoyancy and precipitates on the vessel walls. Lycopene, being one of the most powerful antioxidants, prevents cholesterol oxidation in the composition of the fat drops and thereby protects vessels from atherosclerosis.

These omega-3 polyunsaturated fatty acids are very important for prevention of atherosclerosis. They support blood microcirculation, help to dilate blood vessels and to maintain the smoothness of the vessels from within. All together these factors significantly reduce the risk of cholesterol deposition.