Studies have shown that people with a high intake of tomatoes or a high serum level of lycopene have a significantly lower risk of certain types of cancer. The evidence is strongest for cancers of the prostate, lung and stomach. There is also evidence suggesting a benefit for cancers of the pancreas, colon and rectum, esophagus, oral cavity, breast and cervix. And Protects Against Heart Disease Lycopene's antioxidant properties also make it a valuable tool in the fight against heart disease. Free radicals initiate damage to LDL cholesterol that lays the groundwork for atherosclerosis, in which arteries become stiffened and narrowed by plaque.
Atherosclerosis is a major risk factor for heart attack.
In a recent study, researchers compared fat samples drawn from men who had suffered a heart attack with samples drawn from men of the same age who were healthy. Men with the highest concentration of lycopene had half the heart attack risk of men with the lowest concentration. The tomato in your tossed salad will provide some lycopene, but tomato sauce is an even better choice. Cooking tomatoes makes a substantially larger dose of this important antioxidant available. According to researchers, lycopene is released from its tight cellular environment by the oil and heat involved in the cooking process.