Some studies have found that tomato consumption and lycopene levels tend
to be lower in those who develop cancer, heart disease, and certain
chronic health conditions.
Lycopene is an extremely powerful carotenoid antioxidant found in
certain red and pink foods such as tomatoes. Consumption of
lycopene-rich foods is associated with lower levels of cancer,
cardiovascular disease, and other health problems. However, because
lycopene-rich foods contain a number of other beneficial phytonutrients,
it is difficult to determine what proportion of their health-protective
effects are attributable to lycopene.
Lycopene has also been shown to provide some degree of sunburn
protection (in combination with vitamins C and E, selenium,
beta-carotene, and proanthocyanidins), and it is possible that it may
help to reduce the risk of skin cancer. However, research is required to
explore this possibility.
Studies into Lycopene’s health-protective effects for the following
conditions have yielded mixed results thus far, with some supporting
lycopene’s benefits and others finding no effect:
- Atherosclerosis
- Cervical cancer
- Cancers of the digestive tract (oral, pharyngeal, esophageal, gastric, colon, and rectal)
- Exercise-induced asthma
- Lung cancer
- Prostate cancer
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