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Article: A tomato a day may keep cancer away: processed tomato products provide a surprisingly high amount of anti-carcinogen lycopene, says new research.
- Article from:
- Food Processing
- Article date:
- April 1, 1999
- Author:
CopyrightCOPYRIGHT 1999 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Processed tomato products, long a staple in the American diet, may substantially reduce the risk of a variety of cancers, according to a comprehensive scientific review paper published in February in the Journal of the National Cancer Institute. One possible key to the tomato's cancer-fighting abilities: the phytochemical called lycopene, a carotenoid that gives tomatoes their red color.
The author of the review paper, Dr.Edward Giovannucci of Harvard Medical School and Harvard School of Public Health, evaluated more than 70 studies that looked at tomato and tomato product intake, blood lycopene levels, and their association with cancer risk reduction.
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