Researchers report that carotenoids may act as antioxidants that protect cells from oxygen-related damage that can result from regular cell functions. There have been a number of studies that have drawn a correlation between lycopene and the possible prevention of cancer, heart disease and stroke.

A recent Harvard study concluded that men who ate lycopene-rich diets had a much lower risk of developing certain cancers, especially prostate cancer. In addition, another recent report indicates that women with the highest lycopene levels had a five-fold lower risk of developing pre-cancerous signs of cervical cancer than women with the lowest lycopene levels.

Other preliminary studies with processed tomatoes and tomato products show that lycopene’s antioxidant capacity may prevent against hardening of the arteries, a risk factor for heart disease. And, in Europe, researchers have found a statistically significant association between high dietary lycopene and a 48% lower risk of heart disease.