Lycopene is a powerfull antioxidant. It makes tomatoes red. It is soluble in oils and insoluble in water. Lycopene is easily absorbed by the organism and is naturally present in human plasma and tissues in higher concentrations than the other carotenoids.
The number of scientific studies and the coherence of the results justify the sentence that eating tomatoes every day decreases the risk of cancers in the upper digestive and respiratory tracts, of the stomach and lungs.
Most studies do not make the distinction between raw and processed tomatoes. A serious study shows that a lower risk of prostate cancer is linked to the consumption of processed tomatoes.
Further studies will show that lycopene has a protective effect, in synergy with other tomato constituents, against certain diseases of the heart, lungs and eyes, as well as against ageing. It is a proven fact that tomatoes contribute to the intake of antioxidants, vitamins, fibre,and other components that play a major role in public health.
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