How it reduces the risk of cancer
Experts recommend regular use of Lycopene as an anticancer strategy to suppress abnormal cell growth as it has got characteristics to ensure a regulated cell cycle. Research backs up that Lycopene prevents carcinogenesis by protecting lipids, proteins, lipoproteins, DNA, and critical cellular biomolecules.
For instance, the research findings published by Ho and others in Cancer revealed that high consumption of foods with rich Lycopene content lowered the risk of developing kidney cancer, namely, renal cell carcinoma, especially in postmenopausal women. The study involved 96,196 women, and during follow-up, the research team found that 240 participants were diagnosed with renal cell carcinoma. In an investigation, the study authors realized that these participants consumed Lycopene less when compared to the healthy participants. Women who ingested more Lycopene had a 39% lower risk of getting diagnosed with kidney cancer.
Things to remember
According to the American Cancer Society, intake of more than 30 mg of Lycopene regularly could cause diarrhoea, nausea, bloating, and indigestion. Since tomatoes are rich in citric acid and malic acid, consuming too many of them can trigger acidity in your stomach and cause acid reflux or heartburn. Thus, medical experts recommend those who suffer from gastroesophageal reflux disease and digestive Stress to limit themselves to few tomatoes.
Some patients have also reported a case of lycopenemia, i.e., deep orange discoloration of the skin resulting from ingesting too many tomatoes.