Tomato Sauce vs. Prostate Cancer
What happened when cancer patients were given three quarters of a cup of canned tomato sauce every day for three weeks?
All Videos for Tomato Sauce
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Lycopene Supplements vs. Prostate Cancer
High doses of lycopene—the red pigment in tomatoes—were put to the test to see if it could prevent precancerous prostate lesions from turning into full-blown cancer.
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Peppers and Parkinson’s: The Benefits of Smoking Without the Risks?
Might the nicotine content in nightshade vegetables, such as tomatoes, potatoes, eggplants, and bell peppers, protect against Parkinson’s disease?
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Preventing Skin Cancer from the Inside Out
Eating antioxidant-rich foods can bolster skin protection and reduce sunburn redness by 40%, whereas alcohol can dramatically drop the level of antioxidants in the skin within 8 minutes of consumption.
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Inhibiting Platelet Activation with Tomato Seeds
The yellow fluid around tomato seeds appears to suppress platelet activation without affecting blood clotting. This anti-inflammatory effect may explain why eating tomato products is associated with lower cardiac mortality.
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Raw Veggies vs. Cooked for Heart Disease
Fruit and vegetable consumption is associated with a lower risk of heart disease. But which is more protective—raw or cooked?
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Antioxidants in a Pinch
Some herbs and spices—including cinnamon, cloves, lemon balm, marjoram, oregano, and peppermint—are so rich in antioxidants that just a small pinch can go a long way.
