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Lycopene

Lycopene is not converted into vitamin A, and therefore has as a stronger antioxidant capability than beta-carotene.

Tomatoes, watermelon and other fruits and vegetables get their red color from lycopene. Lycopene inhibits the growth of many types of cancer cells.

In one study, it was shown that men who ate pizza had a reduced risk of getting prostate cancer because the tomato sauce in the pizzas, rich in lycopene, protected them. Lycopene also protects against the carcinogens in tobacco smoke and exposure to the Sun’s ultraviolet rays. According to recent research, the risk of heart disease is also lowered by lycopene.

Young people have more lycopene in their blood than older individuals. Since it is a fat-soluble pigment, lycopene is not easily absorbed by the body, which is why heat-treated tomato sauce is a better source for lycopene than plain tomatoes. People over fifty who are not eating tomato products daily should consider taking lycopene in supplement form.

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