Tomato Phytonutrients Linked to Reduced Cancer Risk
Scientists have long believed that the carotenoids found in fruits and vegetables have a cancer-preventive effect. In particular, epidemiological studies have found that as the consumption of tomato products increases, risk of certain types of cancer decreases.
Researchers at Ben Gurion University and Soroka Medical Center in Beer Sheva, Israel, are engaged in research aimed at discovering the mechanism(s) of action that would explain this relationship between tomato consumption and cancer prevention.