Lycopene, one of the carotenoids, is a potent
antioxidant.
It has been associated with a reduced risk for many
cancers,
especially prostate cancer, and protection against heart attacks, though research continues on other potential health benefits.
(ref. 13).
Tomato-based products have the most concentrated source
of lycopene. Cooked tomato sauces are associated with greater health benefits, compared to uncooked,
because the heating process makes all carotenoids (including lycopene) more easily absorbed by the
body. Lycopene is found primarily in red fruits and vegetables such as:
tomatoes and cooked tomato products
watermelon
pink grapefruit
red peppers
For more information, contact Kathy Hoy, Nutrition Research Manager, Ed.D, R.D., C.D.E.
OTHER LYCOPENE RESOURCES
Websites
www.lycopene.org
Books
Tomatoes, lycopene and human health: Preventing chronic diseases. (2007). Caledonian Science Press.
Written by a team of 28 renowned scientists, and edited by Dr. Venket Rao Professor Emeritus in the Department of Nutritional Sciences at Toronto University.
For more information, email Ms. Gwen Young.
