Nutrition

Lycopene Bioavailability and Reduced Cancer Risk Link Confirmed

Published in Cancer Weekly, August 11th, 1997

A year-long study conducted by the University of Toronto, Ontario, Canada, on dietary lycopene in tomato juice confirms its bioavailablity and in vivo antioxidant properties.

The independent medical research conducted by Dr. A. Venket Rao, Department of Nutritional Sciences, Faculty of Medicine postulated that once absorbed, lycopene acts as an antioxidant, lowering the risk of chronic diseases including cancer.

"In this study, we demonstrated that lycopene from tomato juice is indeed bioavailable, is an in vivo antioxidant, and lowers biomolecular oxidation," said Venket Rao. "We showed that these results can be obtained by consuming only 540 ml of...

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Source: Cancer Weekly (1997-08-11)

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