Can tomatoes protect against cancer?

September 18, 2000

Chronic illnesses, including cancer and cardiovascular disease, are the main causes of death in developed countries. Along with genetic factors and age, lifestyle and diet are also considered important risk factors for these diseases. For instance, about 50% of all cancers have been attributed to diet.

Oxidative damage to cells is thought to be part of the mechanism behind several chronic diseases. Dietary antioxidants such as the common tomato have been identified as some of the strongest antioxidants and lycopene, a carotenoid pigment found in red fruits and vegetables, is one of the most potent antioxidants known.

In this issue of the Canadian Medical Association Journal, Sanjiv Agarwal and Akkinappally Venketeshwer Rao review the mechanism of action and the evidence for the protective effect of a diet high in lycopene. They conclude that while dietary recommendations to increase the consumption of fruits and vegetables rich in antioxidants has generated interest in the role of lycopene in disease prevention, further research is critical to spell out the role of this disease fighter and to formulate guidelines for healthy eating.
Tomato lycopene and its role in human health and chronic diseases - S. Agarwal, A. Rao

Canadian Medical Association Journal

Related Vegetables Articles from Brightsurf:

One third of UK fruit and vegetables are imported from climate-vulnerable countries
One third of UK fruit and vegetables are imported from climate-vulnerable countries - and this is on the rise.

Eating your vegetables is easier said than done
The landmark EAT-Lancet report on food in the Anthropocene sets ambitious targets.

Research shows that the combined production of fish and vegetables can be profitable
When it comes to future food production, the combined farming of fish and vegetables through aquaponics is currently a hotly debated topic.

Sensitivity to bitter tastes may be why some people eat fewer vegetables
A gene that makes some compounds taste bitter may make it harder for some people to add heart-healthy vegetables to their diet.

Flowering mechanism in Brassica rapa leafy vegetables illuminated
Post graduate students in Kobe University's Graduate School of Agricultural Science have revealed the role of genes in controlling flowering time in the Brassica rapa family.

Offering children a variety of vegetables increases acceptance
Although food preferences are largely learned, dislike is the main reason parents stop offering or serving their children foods like vegetables.

Cooking vegetables: healthier with extra virgin olive oil
Cooking vegetables in the sofrito (sauté) with extra virgin olive oil favours the absorption and release of bioactive compounds of its traditional ingredients (garlic, onion and tomato), according to the study published in the journal Molecules about the role of gastronomy in the health-improving effects of the Mediterranean Diet.

Millions of cardiovascular deaths attributed to not eating enough fruits and vegetables
Preliminary findings from a new study reveal that inadequate fruit and vegetable consumption may account for millions of deaths from heart disease and strokes each year.

Tuck into colourful fruits and vegetables and see the light
A $5.7 billion global medical bill to restore sight for the estimated 45 million people with cataracts could be slashed in half by a diet rich in colourful fruits and vegetables, according to an international study.

Canadians' consumption of fruit and vegetables drops 13 per cent in 11 years
Two surveys taken 11 years apart show a 13-per-cent decrease in the amount of fruit and vegetables being consumed by Canadians, new University of British Columbia research has found.

Read More: Vegetables News and Vegetables Current Events is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to