The article, actually a summary of existing literature, analyzed 72 studies that looked at the relationship between different cancers and the consumption of tomatoes and tomato-based foods, particularly cooked products like spaghetti sauce, tomato paste and ketchup. In 57 of the 72 studies, tomato consumption was linked to a reduced risk of cancer, particularly those of the prostate, lung, and stomach. Green tea has also had its share of attention. Studies have suggested it offers numerous health benefits, including protection against colorectal cancers. Green tea contains polyphenols, a class of antioxidants found in plants.
Nobody knows why, but the higher the levels of prostaglandin, the greater the risk.
In the United States, colorectal cancer is the second leading cause of cancer deaths. It is the third most common cancer in men and the second most common cancer in women. August has long been interested in nutrition and its role in disease prevention. In 1997 he and C.Y. Yang, PhD, a biochemist at Rutgers University, conducted a preliminary study on the possible benefits of green tea in reducing the risk of colorectal cancer. Specimens were collected from the gastrointestinal tracts of patients 12 hours after they drank one cup of green tea.