21/8-2017 
 
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Health news

Cancer slowed by cooked tomatoes

Lycopene - a nutrient in cooked tomatoes has been shown in laboratory studies to slow the growth of - and even kill - prostate cancer cells, scientists said in the Telegraph.
 

Dr Mridula Chopra and colleagues at the University of Portsmouth tested the effect of the nutrient lycopene on the simple mechanism through which cancer cells hijack a body's healthy blood supply to grow and spread.

They found that lycopene, which is what gives tomatoes their red colour, intercepts cancer's ability to make the connections it needs to attach to a healthy blood supply.

The researchers, from the university's School of Pharmacy and Biomedical Sciences, are now calling for tests to check if the same reaction occurs in the human body.

Dr Mridula Chopa said to the Telegraph
- We have tested this in the labs but we don't yet know if the same action will happen in the body, and continues

- This simple chemical reaction was shown to occur at lycopene concentrations that can easily be achieved by eating processed tomatoes.'

Lycopene is present in all red fruits and vegetables, but its concentrations are highest in tomatoes and it becomes more readily available and biologically active when it comes from processed tomatoes with a small amount of cooking oil added

Read the whole article on The Telegraph here.

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