A new study conducted at the Tufts University has shown that high consumption of tomatoes is linked with the reduced risk of liver cancer.
Tomatoes are rich in lycopene which is an anti-inflammatory, antioxidant, and anti-cancer agent. It has the ability to reduce fatty liver condition, inflammation and also the liver cancer development.
“Consuming whole foods like tomatoes and processed tomatoes from sauces, tomato paste, canned whole tomato products, ketchup and juice, provides the best source of lycopene,” said Xiang-Dong Wang, Professor at Tufts University in the US via Hindustan times.
Tomato powder was also seen effective when consumed. Food items like guava, watermelon, grapefruit, papaya and sweet red pepper also contain lycopene.