Researchers in these studies have not measured the possible beneficial effects of lycopene at lower levels in a normal diet. Dr. Edward Giovannucci, a researcher at the Harvard School of Public Health, released a study in February 1999 that analyzed 72 past studies examining the link between various cancers and the consumption of tomatoes and tomato-based products. He found that 57 out of the 72 studies examined linked tomato intake with reduced risk of cancer. This summary study appeared in the Journal of the National Cancer Institute, and shows that there is now enough evidence to demonstrate that people who eat a large amount of tomatoes and tomato products have a reduced risk for a number of types of cancers. Among them are prostate, lung, stomach, pancreatic, breast, cervical, colorectal, oral and esophageal cancers.
Tomatoes are rich in an anti-oxidant called lycopene.
Principally found in tomatoes, lycopene protects cells from oxidants that have been linked to cancer. In laboratory tests, lycopene was found to be twice as powerful as beta-carotene at neutralizing free radicals, which promote aging and many chronic diseases as well. The benefits of lycopene were found in all forms of tomato analyzed, including fresh, processes sauce, paste, salsa and soup. It was also determined that cooled tomato and processed tomato products did not diminish the beneficial effect. Scientists have not determined how much lycopene a person needs to consume daily to reap the maximum health benefits.