Lycopene Said to Reduce Prostate Cancer Risk
Filed Under News on October 8, 2008
Lycopene has been the subject of much research on plant chemicals that promote health. It is a carotenoid responsible for the red color in tomatoes and other fruits like watermelon and grape fruit. Carotenoids, along with phenolic acids and flavonoids, are all phytochemicals, the nutritionally-beneficial active compounds found in fruits and vegetables. Polyphenols, one of the potentially beneficial anti-cancer compounds, is also found in tomato products, predominantly in the skin and seeds.
A variety of epidemiological studies by Giovannucci in 2002; Mill in 1989 and Wu in 2004 have suggested that dietary factors may decrease the risk of prostate cancer. Increased consumption of tomatoes, carotenoids, vitamin C, selenium, cruciferous vegetables, polyphenools, soy, fish, green tea or Vitamin D may all be linked to a decreased risk of prostate cancer. Their studies further show that an increased consumption of fruits and vegetables significantly reduces the incidence of prostate cancer.
Lycopene and tomato products appear to reduce the risk of prostate cancer in epidemiogical studies. A study led by Giovannucci in 1995 showed that lycopene and tomato product intakes were associated with a decreased risk of prostate cancer. One study led by Gann in 1999 suggested a strong inverse association between aggressiveness of the cancer and plasma lycopene. Another study led by Wu in 2004 showed an inverse association between plasma lycopene concentrations and risk of prostate cancer although only in older men without a history of the disease.
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