Disease Prevention and Risk Reduction
A 2008 review in the journal Cancer Letters reported studies of various types showing that the more lycopene consumed, the smaller the risk of prostate cancer.
Research has shown high levels of lycopene stave off cancers such as cervical, colon, rectal, cancers of the mouth, stomach, pharynx and esophagus as well.
A 2007 study in Cancer Causes & Control showed that cooked tomato consumption was associated with a lower risk of multiple myeloma.
Researchers introduced lycopene into pre-existing cancer cell cultures and the lycopene prevented the continued growth of these cultures.
In order to take full advantage of the vitamin C, it is best to eat tomatoes raw. However, the lycopene is best absorbed by the body from cooked tomatoes. Adding fats like olive oil increases lycopene absorption in the small intestines.
Reinhard, Tonia. Superfoods: The Healthiest Foods on the Planet. Buffalo, NY: Firefly, 2010. Print.
“Health Food Guide.” Health Food Guide. N.p., n.d. Web. 21 July 2016. <http://healthfood-guide.com/tomatohealthbenefits.aspx>.