Another day, another cancer-fighting food. Today tomatoes are under the spotlight after research has found they can slow down stomach cancer.
Scientists from Oncology Research Center of Mercogliano, Italy, found that the red fruit inhibits cell growth when eaten in its entirety.
The team tested extracts of the San Marzano and Corbarino tomato varieties, and found that as well as inhibiting growth, the tomatoes also slowed down the cloning behaviour of the stomach cancer cells.
“(Tomatoes’) effects seem not related to specific components, such as lycopene, but rather suggest that tomatoes should be considered in their entirety,” study author Daniela Barone said, referencing previous studies that state only tomato chemical lycopene has cancer-fighting properties.
Results have been published in the Journal of Cellular Physiology, with authors sharing their hopes that the research will lead the way for new treatments and diet choices.
“Our results prompt further assessment of the potential use of specific nutrients not only in the cancer prevention setting but also as a supportive strategy along with conventional therapies,” co-author Professor Antonio Giordano said.
Salad favourite tomatoes, which are bursting with vitamins and minerals, can be eaten both cold and hot, with the fruit a popular choice for pasta sauces, salsas and chutneys.
Add a handful to any salads your making, and create mouthwatering tomato side dishes, soups and Italian recipes to up your daily consumption.
Tomatoes can also be added to vegetable smoothies, or drunk alone in the form of juice.
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