Health benefits of tomatoes
Tomatoes and Cancer
Eating tomatoes regularly may reduce the risk of prostate and several other cancers. Published research from Brigham and Women’s Hospital and Harvard School of Public Health have shown that eating tomatoes and tomato products may help men reduce the risk of prostate cancer. Researchers carefully examined the full diet of 51,529 participants aged 40-75 years for more than 12 years. Men who consumed two-plus servings of tomato sauce per week had a 23% lower risk of total prostate cancer, and a of 36% lower risk metastatic prostate than participants who consumed less than one serving of tomato sauce per month. The findings appeared in the March 6, 2002 issue of the Journal of the National Cancer Institute.
The benefit of tomatoes in curbing prostate cancer and several other cancers have been reported by several researchers prior to the publication of this study. For example, both the Health Professional Follow-up Study and the Physicians’ Health Study from Harvard University had shown that tomato consumption might cut significantly the risk of prostate cancer. Men who ate tomatoes 10 times a week reduced their risk for prostate cancer by almost half. All forms of tomato (raw, in ketchup, spaghetti sauce, tomato paste, soup, and salsa) had beneficial effect; however, tomatoes cooked in oil (such as in tomato sauce) appeared to be the most protective.
Tomatoes are also useful for those who are already diagnosed with the disease. Increased tomato consumption was found to be associated with a much less aggressive prostate cancer in men who were diagnosed with the disease. Tomatoes also reduced the risk for other types of cancers including lung, stomach, pancreatic, breast, cervical, colorectal, oral and esophageal cancers.
Tomato can assist in a holistic cancer treatment. Tomato will not cure cancer alone but in combination with other herbs, juices and therapies, tomato will boost cancer treatment effectiveness.
Eating tomatoes regularly may reduce the risk of prostate and several other cancers. Published research from Brigham and Women’s Hospital and Harvard School of Public Health have shown that eating tomatoes and tomato products may help men reduce the risk of prostate cancer. It is also found that tomatoes are useful for those who are already diagnosed with prostate cancer. Increased tomato consumption was found to be associated with a much less aggressive prostate cancer in men who were diagnosed with the disease.
Tomatoes may also reduce the risk for other types of cancers including lung, stomach, pancreatic, breast, cervical, colorectal, oral, and esophageal cancers.
Lycopene, Red Tomato Anti-Cancer Agent
Lycopene is an anti-oxidant that protects our body cells from oxidants that have been linked to cancer. Laboratory tests have shown that lycopene is twice as powerful as beta-carotene at neutralizing free radicals. It has long been known as an anti-carcinogen.
In a review published in the February 1999 issue of the Journal of National Cancer Institute, Edward Giovannucci M.D. (Harvard Medical School, Boston, MA) analyzed and compared the published studies regarding intake of tomatoes and tomato-based products and blood lycopene level in relation to the risk of various cancers. Out of 72 studies identified, 57 reported that tomato intake or blood lycopene level reduced the risk of cancer. 35 of these results were statistically significant.
In another research, scientists found that a low dose of synthetic lycopene, which was found to be as good as natural lycopene, slowed the growth of human prostate tumours implanted in mice by over 50% by day 42 of the study, compared to mice which had not had the treatment. When the lycopene was combined with vitamin E, it reduced the growth of tumours by up to 73%.
According to a recent study, lycopene may also reduce or prevent the side effects of chemotherapy due to its antioxidant and anti-inflammatory properties.
There are other studies stating similar results on experiments regarding lycopene. Aside from these, lycopene has also been found to reduce risks on heart disease.
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