Antioxidant Capacity of Tomatoes Reduces Cancer Incidence
Lycopene is the active compound that imparts the bright red color to tomatoes, and nutritional researchers have found that bioavailability improves when the fruit is heated. More than 200 studies to date have focused on how this nutrient thwarts carcinogenesis, specifically prostate, breast, colon and gastrointestinal cancer lines. Lycopene is shown to reduce the inflammatory markers tumor necrosis factor-alpha, C-reactive protein and interleukin-6 after two weeks of supplementation, lowering deadly systemic inflammation and improving immune function.
Lycopene from Tomatoes Lowers Inflammatory Markers and Heart Disease Risk
Tomatoes provide a tasty way to hit your daily goal of at least 10 fruits and vegetables to satisfy the body’s need for vitamins, minerals, phytonutrients and antioxidants each day. The lead study author Dr. Britt Burton-Freeman noted “Tomatoes are the most important non-starchy vegetable in the American diet. Research underscores the relationship between consuming tomatoes and reduced risk of cancer, heart disease, and other conditions.” One medium tomato equals a single serving, and most health-minded individuals will include 2 to 3 daily servings to significantly lower CVD and cancer risk.