How Cooked Tomatoes Help Fight Cancer

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Noting that prostate cancer is the second most frequently diagnosed cancer among men worldwide, researchers from the University of Illinois at Urbana-Champaign conducted a meta-analysis of 30 studies related to dietary tomato intake and prostate cancer, which was published in the journal Prostate Cancer and Prostatic Disease.

After summarizing data from more than 24,000 cases involving upward of 260,000 participants, they concluded "increased tomato consumption is inversely associated with prostate cancer risk." The findings were summarized as follows:

Higher total tomato consumption was associated with a reduced risk of prostate cancer

Specifically, tomato foods, cooked tomatoes and tomato sauces were linked to a reduced risk of prostate cancer

No associations were found with respect to raw tomatoes

A 2011 study published in the British Journal of Nutrition demonstrated lycopene in cooked tomatoes was able to slow the growth of, and even kill, prostate cancer cells in test tube-based experiments. Researchers from the U.K.'s University of Portsmouth tested the effects of lycopene on the mechanism through which cancer cells flourish by disrupting your body's blood supply. Specifically, they found lycopene prevented cancer cells from attaching to a healthy blood supply.

Mridula Chopra, Ph.D., study author and senior lecturer for the school of pharmacy and biomedical sciences at the University of Portsmouth, said, ''[While] more testing needs to be carried out to confirm our findings, the laboratory evidence we have found is clear. It is possible to intercept the simple mechanism some cancer cells use to grow at concentrations that can be achieved by eating sufficient [amounts of] cooked tomatoes.''

The research was partially funded by H.J. Heinz, and the food manufacturer requested follow-up research related to previous studies conducted by the same group of scientists. The earlier studies showed a significant increase in lycopene levels in blood and semen samples after subjects ate 14 ounces (400 g) of processed tomatoes for two weeks.

The current study underscored lycopene for its anti-angiogenic properties, which explains why it has been recognized as an important anticancer compound. Before any firm conclusions can be drawn, however, researchers noted the need to conduct tests involving human participants. Chopra stated:

"Individuals will vary in how much lycopene their bodies make available to fight cancer cell growth. The ability of lycopene to 'intercept' in this way in the body is likely to vary between tomato products — both processing and cooking with fat have previously been shown to make lycopene more effective biologically. The type of tomatoes that offer the most effective lycopene also differs, and more tests need to be done to find the best breed of tomato for this purpose.''

Article Source: Dr Mercola at Mercola.com  

Why Cooked Tomatoes Are Better Than Raw Ones

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It's rare I suggest a cooked food is more beneficial for you than consuming it raw. That said, there are a few exceptions to the "raw rule." For example, it is well-known that lightly cooking vegetables such as asparagus, carrots and spinach increases the bioavailability of certain nutrients. Dr. Rui Hai Liu, a professor in the department of food science at Cornell University, who has researched how heat affects food, suggests the cooking of certain vegetables can free up nutrients for easier absorption.

States Liu, "Common wisdom says cooked food has a lower nutritional value compared to fresh produce, but that's not always true. Many nutrients in fruits and vegetables are bound in the cell walls. Cooking helps release them so they're more bioavailable and absorbed by the body."

A study by Liu, published in 2002 in the Journal of Agriculture and Food Chemistry, indicated heating tomatoes for 30 minutes at 190.4 degrees F (88 degrees C) — roughly the temperature at which you'd simmer soup on the stove — boosted absorbable lycopene levels by 35 percent.

Despite the fact cooking reduced the vitamin C content of tomatoes, Liu and his team noted a 62 percent increase in the antioxidant levels of cooked tomatoes. As you may know, antioxidants protect your body from cell and tissue damage that results when harmful free radicals are metabolized. About the outcomes, Liu said:

"This research demonstrates heat processing actually enhanced the nutritional value of tomatoes by increasing the lycopene content … that can be absorbed by the body, as well as the total antioxidant activity. The research dispels the popular notion processed fruits and vegetables have lower nutritional value than fresh produce."

 

Article Source: Dr Mercola at Mercola.com