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Lycopene

What are the health benefits of tomatoes?

Posted February 23, 2014

Whether you refer to a tomato as a fruit or a vegetable, there is no doubt that a tomato is a nutrient-dense, super-food that most people should be eating more of. The tomato has been referred to as a “functional food,” a food that goes beyond providing just basic nutrition, additionally preventing chronic disease and delivering other health benefits, due to beneficial phytochemicals such as lycopene.

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‘Important public health implications’: Meta-analysis supports lycopene’s blood pressure management potential

Posted October 25, 2013

Supplements of lycopene, the antioxidant most commonly linked to tomatoes, may significantly reduce blood pressure, particularly for people with moderately elevated blood pressure, says a new meta-analysis.

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Ward off cancer with super-nutrient lycopene: Here’s the research

Posted August 28, 2013

Men who like pizza, pasta with red sauce, and lasagna have a new excuse to eat more of those dishes upon discovering that lycopene in tomato sauce promotes prostate health. This news has been around for some time.

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The Veggie That May Shield You From a Stroke

Posted April 18, 2013

Stroke continues to rank as the fourth leading cause of death in the US, permanently disabling and needlessly taking the lives of hundreds of thousands of adults every year. Recent studies have demonstrated that the risk of stroke can be lowered by following simple lifestyle changes including regular physical activity, limiting or eliminating trans and hydrogenated fats and sugars from the diet and consuming a variety of antioxidants from natural foods or supplemental sources.

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A red revolution: As the science grows for lycopene, will the market follow?

Posted March 18, 2013

Lycopene has a growing reputation among the carotenoids, but have we started to see a red revolution in the market? In this special edition article, NutrIngredients asks where the science and the market data stand on the tomato compound.

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The Veggie That May Shield You From a Stroke

Posted March 14, 2013

Stroke continues to rank as the fourth leading cause of death in the US, permanently disabling and needlessly taking the lives of hundreds of thousands of adults every year. Recent studies have demonstrated that the risk of stroke can be lowered by following simple lifestyle changes including regular physical activity, limiting or eliminating trans and hydrogenated fats and sugars from the diet and consuming a variety of antioxidants from natural foods or supplemental sources.

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Framingham data adds to ‘accumulating evidence’ for lycopene’s heart health benefits

Posted January 20, 2013

Increased intakes of lycopene are associated with a reduction in the incidence of cardiovascular disease and coronary heart disease, says a new study from Tufts and Boston University.

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Lycopene in the Treatment of Oral Submucous Fibrosis

Posted January 18, 2013

In a study involving 92 patients with oral submucous fibrosis (OSMF), supplementation with lycopene (8 mg Lycored TM, in 2 divided doses of 4 mg each) was found to be significantly more effective in ameliorating signs and symptoms of OSMF, as compared to a placebo, as demonstrated by improved maximal mouth opening (69.56%).

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Lycopene and Beta-Carotene May Lower Risk of Severe Heart Attack in Men

Posted December 20, 2012

A cross-sectional study involving 1031 Finnish men aged 46-65 years in the Kuopio Ischaemic Heart Disease Risk Factor (KIHD) cohort found that higher concentrations of serum cartenoids maybe associated with reduced risk of acute myocardial infarction (AMI) in men.

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Lycopene Linked to Reduced Stroke Risk

Posted November 2, 2012

Lycopene, a carotenoid antioxidant that gives fruits and vegetables like tomatoes and watermelon a pink or red color, is one nutrient you should be sure you’re getting enough of. Lycopene’s antioxidant activity has long been suggested to be more powerful than that of other carotenoids, such as beta-carotene, and now researchers have revealed that it may significantly reduce your stroke risk (while other antioxidants did not).

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