LycopeneLycopene, found primarily in tomatoes, is a member
of the carotenoid family—including beta-carotene
and similar compounds found naturally in food—and
has potent antioxidant capabilities. A study
conducted by Harvard researchers examined the
relationship between carotenoids and the risk of
prostate cancer. Of the carotenoids, only lycopene
was clearly linked to protection. The men who had
the greatest amounts of lycopene (6.5 mg per day)
in their diet showed a 21% decreased risk of
prostate cancer compared with those eating the
least. This report suggests that lycopene may be
an important tool in the prevention of prostate
cancer. This study also reported that those who
ate more than ten servings per week of
tomato-based foods had a 35% decreased risk of
prostate cancer compared to those eating less than
1.5 weekly servings. When the researchers looked
at only advanced (stage D) prostate cancer, the
high lycopene eaters had a whopping 86% decreased
risk (although this did not reach statistical
significance due to the small number of cases).
Prior research has associated tomato intake with a
reduced rate of prostate cancer.
Lycopene is the most abundant carotenoid in the
prostate, and high blood levels of lycopene have
been linked to prostate cancer prevention.
Lycopene is also a more potent inhibitor of human
cancer cells than other carotenoids—even
beta-carotene. Another study found that, for the
25% of people with the greatest tomato intake, the
risk for cancers of the gastrointestinal tract was
30-60% lower compared with those who ate fewer
tomatoes. These reduced risks were statistically
significant. A study of women, found that the 75%
who ate the least amount of tomatoes had between
3.5 and 4.7 times the risk for cervical
intra-epithelial neoplasia—precancerous changes of
the cervix.
Where is it found? Tomatoes, tomato sauce, and
pizza are high in lycopene. In the Harvard study,
the only tomato-based food that did not correlate
with protection was tomato juice. There is
evidence that people inaccurately report their
intake of juice; moreover, the lycopene in juice
may not be well absorbed. Other plants, including
watermelon and guava, also contain lycopene.
In what conditions might lycopene be
supportive?
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