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Studies reviewing lycopene and the
incidence of heart disease Cardiovascular diseases are one of the
leading causes of death in North America. Scientific evidence indicates that
oxidation of low-density lipoproteins, which carry cholesterol into the blood
stream, plays an important role in the development of atherosclerosis – the
underlying disorder leading to heart attacks and ischemic strokes (1).
Antioxidants are believed to slow the progression of atherosclerosis because
of their ability to inhibit cell-damaging oxidation (2). Recent studies
indicate that consuming the antioxidant lycopene, contained in tomatoes and
tomato products, can reduce the risk of heart diseases. Scientists at Johns Hopkins University
report that smokers with low levels of carotenoids are at an increased risk
for heart disease (3). Lower blood lycopene levels are also associated with
increased risk of coronary heart disease according to studies with Lithuanian
and Swedish people (4). Another study of people from 10 different European
countries, measured the relationship between antioxidant levels and acute
heart disease (5). It was found that the consumption of lycopene in fruits
and vegetables may reduce the likelihood of developing heart disease. Lycopene is a lipid soluble antioxidant
that is transported in the blood through lipoproteins. The absorption of
lycopene and other carotenoids, including beta-carotene and vitamin E, has
been shown to prevent the oxidation of LDL (or bad) cholesterol (6). At the
University of Toronto, a recent study investigated the effects of tomato
lycopene on LDL oxidation. People consumed one-to-two servings per day of
tomato juice, spaghetti sauce and concentrated lycopene for one week. Blood
samples were collected and analyzed for lycopene, blood cholesterol and
oxidized LDL. Lycopene levels were doubled by the consumption of tomato
juice, spaghetti and concentrated lycopene. Although there was no change in
cholesterol levels, the level of oxidized LDL was significantly lowered as a
result of lycopene consumption through tomato products (7). The study results
suggest that consumption of tomato products inhibits oxidative damage of LDL
cholesterol, and thus may be helpful in reducing the risk of heart disease.
The consumption levels from this study are consistent with current dietary
guidelines for healthy eating. A glass of tomato juice, a serving of tomato
soup or four tablespoons of ketchup can be part of the recommended daily
consumption of fruits and vegetables. References
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