We love them in pasta, on pizza, in juice, in salad and soup, sliced on sandwiches, stuffed with tuna, even dried and baked in bagels. but most of all, we love themright off vine-ripe. red, and delicious. While tomato lovers don"t need an excuse for eating them by the bushel (蒲式耳)， Now there"s even more reason to savor these delicious fruits.Evidence is mountina
that people who eat tomatoes have al substantially lower risk for cancer. In a thousand-person study of eating habits and health, Harvard Medical School esearchers found that those who ate tomatoes every week had the lowest chance of dying form cancer. Recently, a studyvof 48. 000 American men showed a 21 to 34 percent lower risk for prostate cancer(前列腺癌) among those who consumedtomatoes tomato sauce. or pizza more than twice a week. And in study of men and women in Italy. eating seven or more.serving of raw tomatoes a week was linked to a 30 to 60 percent reduction in digestive tract and prostate cancers.depending on the type of cancer. The protective qualities of the tomato are thought to come from lycopene(番茄红素).a potent antioxidant(抗氢化的) plant chemical that is abundant in tomatoes. Lycopene is responsible for the red color oftomatoes: the darker red the tomato is, the more lycopene it contains. Green and yellow tomatoes do not contain lycopene. Lycopoene is also found in watermelon and pink qrapefruit, but tomatoes are the most abundant source Cooking enhances the lycopene more available. Thus, tomato sauce and paste is even a better source for lycopene than fresh raw tomatoes. Lycopene is fat soluble and must be consumed with a certain amount of fat to be absorbed by the body. Tomato recipes must contain a moderate amount of oil to ensure that alonq with a delicious taste treat, vou will also be receiving all the health benefits tomatoes have to offer.
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