Tomatoes may help prevent skin cancer

Modesto Morganelli
Luglio 15, 2017

A study was conducted on mice which explained how nutritional approach can cut the risk of skin cancers.

A recent study has found that tomatoes can cut the risk of skin cancer by a tremendous amount.

Thus, in animal experiments it was shown that males who consumed daily 10% tomato powder after exposure to UV radiation chance of developing skin cancer has dropped on average by 50% compared to those males who did not use tomato powder. Previous research has shown that male mice develop tumors earlier after UV exposure and that their tumors are more numerous, larger and more aggressive.

Cooperstone further noted that "previous human clinical trials suggest that eating tomato paste over time can dampen sunburns, perhaps thanks to carotenoids from the plants that are deposited in the skin of humans after eating, and may be able to protect against UV light damage".

Tomatoes contain carotenoid called lycopene which is a powerful antioxidant among these pigments. The new study confirmed that it is necessary to consider gender when evaluating different preventive measures, since what works for males may not always have an equally good impact on females and Vice versa. "However, when comparing lycopene administered from a whole food (tomato) or a synthesised supplement, tomatoes appear more effective in preventing redness after UV exposure, suggesting other compounds in tomatoes may also be at play".

The researchers also found that the mice that were fed dehydrated red tomatoes had reductions in tumor growth, while those fed tangerine tomatoes had fewer tumors than the control group but not statistically significantly lower.

Non-melanoma skin cancers are the most common of all cancers, with more new cases - 5.4 million in 2012 - each year than breast, prostate, lung and colon cancers combined, according to the American Cancer Society.

The study concludes the alternative methods for systemic protection, through nutritional interventions can be modulated to reduce risk of skin related diseases.

Jessica Cooperstone, co-author, said of the results: "Foods are not drugs, but they can possibly, over the lifetime of consumption, alter the development of certain diseases".

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