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A tomato a day may keep cancer away

机译:每天吃番茄可以预防癌症

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摘要

Processed tomato products, long a staple in the American diet, may substantially reduce the risk of a variety of cancers, according to a comprehensive scientific review paper published in February in the Journal of the National Cancer Institute. One possible key to the tomato's cancer-fighting abilities: the phytochemical called lycopene, a carotenoid that gives tomatoes their red color. The author of the review paper, Dr. Edward Giovannucci of Harvard Medical School and Harvard School of Public Health, evaluated more than 70 studies that looked at tomato and tomato product intake, blood lycopene levels, and their association with cancer risk reduction.
机译:根据2月在《美国国家癌症研究所杂志》上发表的全面科学评论论文,加工番茄制品长期以来一直是美国饮食中的主要食品,它可能会大大降低罹患各种癌症的风险。番茄抗癌能力的一个可能关键是:名为番茄红素的植物化学物质,一种类胡萝卜素,可使番茄呈红色。这篇综述性论文的作者是哈佛医学院和哈佛公共卫生学院的爱德华·吉奥万努奇博士,对超过70项研究进行了评估,这些研究研究了番茄和番茄制品的摄入量,血中番茄红素水平及其与降低癌症风险的关系。

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