You Say Tomato and I Say Lycopene: Tomatoes and their Cancer-Preventive Properties

By Vera Viner

Today, we will go over one particular vegetable that many people do not realize can actually prevent cancer. Tomatoes have an antioxidant that provides plenty of fighting power against antioxidants. This molecule is called lycopene, which is present in most orange and red fruits and vegetables. In fact, lycopene gives such produce its red color.

Free radicals often harm your body’s cells including the immune system. With poor immunity, cancer development is much more likely. However, fruits and vegetables have antioxidants like lycopene, which can fight and destroy free radicals, keeping your body healthy and free of harm.

Research has shown that lycopene can aid in the prevention of lung, prostate, and stomach cancers, according to the publication Physicians Committee for Responsible Medicine. Additionally, there is evidence that lycopene can prevent breast, oral cavity, esophagus, bladder, skin, and cervix cancers.

Additionally, tomatoes can reduce your risk of developing cardiovascular disease by lowering bad cholesterol and blood pressure. Tomatoes can even prevent macular degeneration, according to the American Cancer Society. In general, lycopene can protect your body’s enzymes, cellular lipids, and DNA.

Tomatoes are a common staple in the Mediterranean diet, which is seen typically across Europe.  When it comes to increasing your consumption of this vegetable, you can either eat raw tomatoes or try tomato soup, tomato juice, or even spaghetti sauce.

Tomatoes provide the most amount of lycopene when they are cooked and added to a meal with only a small amount of fat. You could try adding some sun-dried tomatoes to your lunch salad or any sandwich you may have throughout the week. Add some tomato juice to your lunch as well to get an even greater cancer-fighting boost. For dinner, enjoy some pasta with marinara sauce and maybe some seafood on the side.

I personally am interested in lightly frying some tomatoes in a salsa and a bit of olive oil for dinner tonight. I might even add some tomatoes to a nice salad as well. As for your dinner, you could easily add tomatoes to your meal if you follow either one of the two recipes below.

Spaghetti with Sun-Dried-Tomato-Almond Pesto

This recipe comes directly from the Food and Wine Publication.

• TOTAL TIME: 45 MIN
• SERVINGS: 4

• FAST
• VEGETARIAN

1. 1/2 cup drained oil-packed sun-dried tomatoes (3 ounces)
2. 1/3 cup salted roasted almonds
3. 1 large garlic clove, sliced
4. 1/2 cup extra-virgin olive oil, plus more for drizzling
5. Salt and freshly ground pepper
6. 1/2 cup fresh breadcrumbs
7. 12 ounces spaghetti
8. 2 tablespoons chopped parsley

1. In a food processor, pulse the tomatoes, almonds and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.
2. In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.
3. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, reserved cooking water and remaining 2 tablespoons of oil until the sauce clings to the pasta. Transfer the pasta to bowls, sprinkle with the bread crumbs and parsley and drizzle with olive oil. Serve.

Sun-Dried Tomato Basil Couscous Recipe

This recipe comes directly from the Home Cooking section of About.com.

Simple and quick couscous is flavored with sun-dried tomatoes, green onions, and basil. Using 5-minute couscous makes this fast and easy. This dish may be served hot or at room temperature. Use store-bought vinaigrette or make your own.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield:4 to 6 servings

Ingredients:

• 2 cups chicken broth
• 1/4 teaspoon dried garlic powder
• 1 package (10 ounces) 5-minute plain couscous
• 1/2 cup sun-dried tomatoes (preferably oil-packed), drained and diced
• 1/4 cup sliced green onions (scallions), tops included
• 2 Tablespoons minced fresh basil
• 2 Tablespoons sun-dried tomato vinaigrette (store-bought or homemade – recipe link below)
• Salt and freshly ground black pepper to taste

Preparation:

Heat chicken broth to boiling and stir in garlic powder.

Place couscous in a large heat-proof bowl. Stir in garlic chicken broth, cover, and let steam for 5 minutes until tender. Fluff with a fork and gently stir in sun-dried tomatoes, green onions, basil, and sun-dried tomato vinaigrette. Season to taste with salt and freshly ground black pepper.

Fluff couscous again with a fork and serve hot or at room temperature.

Yield: 4 to 6 servings