There have been several studies conducted around the country and here at Ohio State that have found that tomatoes help reduce the risk of getting cancer. Researchers have found that the red color in tomatoes (lycopene) which occurs naturally in tomatoes is actually an anti-carcinogenic. Dr. Edward Giovannucci of Harvard Medical school concluded that intake of tomatoes and tomato-based products, has been consistently related to elevated blood lycopene levels and a lower risk of a variety of cancers. Last night at the state of the college address for CFAES Bobby Moser discussed this and how other foods that is being reserached in our college is helping to prevent cancer!
Read more: "Study Finds Tomatoes Lower Risk of Cancer" - http://www.consumeraffairs.com/news/tomatoes.html#ixzz0FIbvSJRX&A
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