TOMATOES and lycopene have become closely connected, since about 80% of the cancer-fighting lycopene that is consumed is in processed tomato products, including sauces and ketchup.
The antioxidant lycopene gives foods such as tomatoes, watermelon, pink grapefruit, guava and rose hips their red colour. Tomatoes get most of the attention, however, because the other foods haven’t been studied as thoroughly.
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