Authors:

Kadek Wisnu Mataram, Ida Ayu Ika Wahyuniari

Abstract:

“Consumptionof fresh and processed tomato products is associated with reducedrisk of prostate cancer. The emerging hypothesis is that lycopene,the primary red carotenoid in tomatoes, may be the principlephytochemical responsible for this reduction in risk. A numberof potential mechanisms by which lycopene may act have emerged,including serving as an important in vivo antioxidant, enhancingcell-to-cell communication via increasing gap junctions betweencells, and modulating cell-cycle progression. Although the effectof lycopene is biologically relevant, the tomato is also anexcellent source of nutrients, including folate, vitamin C,and various other carotenoids and phytochemicals, such as polyphenols,which also may be associated with lower cancer risk. Tomatoesalso contain significant quantities of potassium, as well assome vitamin A and vitamin E.”

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PDF:

https://jurnal.harianregional.com/eum/full-7033

Published

2021-11-09

How To Cite

MATARAM, Kadek Wisnu; IKA WAHYUNIARI, Ida Ayu. TOMATO BENEFITS IN REDUCING THE RISK OF PROSTAT CANCER.E-Jurnal Medika Udayana, [S.l.], p. 1924-1938, nov. 2013. ISSN 2303-1395. Available at: https://jurnal.harianregional.com/eum/id-7033. Date accessed: 08 Jul. 2024.

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Issue

vol 2 no 11 (2013):e-jurnal medika udayana

Section

Articles

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