Role of Tomatoes, Tomato Products and Lycopene in Cancer Prevention

Abstract

A great deal of evidence from international epidemiological studies indicates that diets high in fruit and vegetable intake are associated with a lower risk of many common forms of cancer1–3. Dietary recommendations emphasize increasing total fruit and vegetable intake from diverse sources such as citrus fruits, cruciferous vegetables, and green and yellow vegetables.3 It is assumed that each of these classes of plant-derived foods has unique phytochemicals which interact with the host to confer a preventive benefit by upregulation of enzymes important in metabolizing xenobiotics and carcinogens, by direct effects on nuclear receptors and cellular signaling of proliferation and apoptosis, and indirectly through antioxidant actions which reduce proliferation and protect DNA from damage.4