Recent medical research suggests that lycopene, the component that makes tomatoes red, may prevent cancer. Lycopenes are a part of the family of pigments called cartenoids. Cartenoids are what create the colors in fruits and vegetables. Beta carotene is the orange pigment in carrots. Like with essential amino acids, these compounds are not made in the human body.
Research indicates that lycopenes are the most powerful antioxidant in the cartenoid family.
Antioxidants protect the body from free radicals. Both raw and cooked tomatoes seem to be effective in cancer prevention. The most evidence was shown in the research against prostrate, lung and stomach cancer, but pancreatic, colorectal, esophageal, oral, breast and cancer of the cervix may all benefit from tomato consumption. The American Heart Association writes that cooked tomatoes release even more nutrients than the raw. Studies also show that tomatoes may help prevent heart attacks, since tomatoes are a good source of fiber.