Benefits of Lycopene

There are growing epidemiological studies suggest that consumption of lycopene has a beneficial effect on human health, reducing significantly the incidence of pathologies particularly cancer of lung, prostate and digestive tract, cardiovascular and aging. There are also scientific evidence that preventing the syndrome of macular degeneration, the leading cause of blindness in people over 65.
A study by researchers at Harvard University J Natl Cancer Inst 2002 Mar 6 94 (5) :391-8, shows that consumption of cardiovascular lycopene reduced by 45 supplements the chances of developing prostate cancer in a population of 48,000 subjects who had in their diet at least 10 weekly servings of tomato products or this. The investigation lasted six years. Other researchers found that lycopene also reduces cholesterol levels in the form of low density lipoprotein (LDL), which produce atherosclerosis, the tomato intake reduces wellness the incidence of cardiovascular disease.
Early studies focused on the benefits in the prevention of certain cancers, showed that those who consume it less frequently exposed body to cancers affecting the digestive system and the player such as colon and prostate.
Later came to demonstrate health care the anti-aging properties of lycopene. An example is conducted with a group of 90 nuns in the south of Italy, aged between 77 and 98 years. Those with higher indices of lycopene in their blood had a greater agility in making all kinds of activities.
It is estimated that in Spain, from fruits and vegetables, the amount of lycopene consumed is approximately 1.3 mg / person / day.
Anyone who has a lot of evidence showing that lycopene in our diet is beneficial to our health health, not to say that if you health eat in isolation in the form of tablets or capsules will improve our health or we can prevent certain diseases. Yet many studies should be conducted before we can make recommendations to consume as a dietary supplement alone. But what if you can recommend is to increase its intake from fruits and vegetables.

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