Ketchup – How It can Reduce your Risk of Cancer and Heart Disease

Pin on PinterestShare on FacebookEmail this to someoneTweet about this on TwitterShare on Google+
Ketchup - How It can Reduce your Risk of Cancer and Heart Disease

Next time you pour a large amount of ketchup on your food (don’t use a commercial ketchup that is loaded with chemicals – make your own ‘real’ ketchup), you can say it’s for the health’s sake.


Lycopene, the red pigment in tomatoes and red fruits and vegetables that keeps its health properties even after cooking and is also ample in ketchup, reduces significantly the risk for different types of cancer and heart disease.

Research in recent decades indicates that lycopene reduces the risk of cancer and heart attacks and helps reduce cholesterol. Lycopene can be consumed as a dietary supplement, but you can get without much effort a respectable amount of lycopene through diet.

There is no recommended daily consumption of lycopene, but studies indicate that intake of about 30 mg of lycopene a day was found helpful. This is the amount as in a cup and a half of tomato juice or a serving of spaghetti with tomato sauce.

Lycopene is Effective Natural Remedy for Cancer

Lycopene is the pigment that gives fruits and vegetables their red color and is considered a strong and effective antioxidant. As an antioxidant it helps to repair or prevent damage to cells, and several studies have found that it helps to reduce the risk of several types of cancer and heart disease.


Some studies suggest that fruit and vegetable-rich diets may be linked to reduced cancer risk. While it has not been well studied in humans, early research suggests that lycopene may help prevent a number of different cancers, including colon cancer, prostate cancer and skin cancer.

A study publishes in the Journal of the National Cancer Institute has found that frequent consumption of tomato products may be associated with a reduced risk of prostate cancer.

Two other published studies from the Harvard School of Public Health in Boston and Sant’Andrea and Fabia Mater Hospitals, both in Rome, suggest that lycopene may help protect against the development of prostate cancer.

Another study indicates that lycopene is one of the nutrients that demonstrated clear anticancer effects toward melanoma. Another animal study showed that frequent intake of lycopene over a long period of time considerably suppressed breast tumor growth in mice.

Lycopene for the Heart

Other studies show that a high consumption of lycopene may reduce the risk of heart disease, stroke, atherosclerosis and retinal degeneration.


Harvard University study suggested that lycopene, in addition to its ability to attack free radicals, may also reduce inflammation and cholesterol, improve immune function, and prevent blood from clotting. All of these may help reduce ischemic strokes, which are caused by clot-caused blockages in blood flow to the brain.

Lycopene is Not Destroyed in Cooking

Unlike other components, lycopene is not destroyed in cooking. In fact, you can find more lycopene in cooked tomatoes: ½ cup of tomato sauce contains identical amount of lycopene to that in 5 medium tomatoes. In addition, lycopene is dissolved in fat, and adding olive oil, for example, will help its absorption in the body.


Other than tomatoes, you can find lycopene in guavas, watermelon, papaya, red grapefruit, cooked sweet red peppers, red cabbage, cooked asparagus, mango and carrots. It is a good idea to add these fruits and vegetables to your diet, along with other colored fruits and vegetables to ensure you receive other essential nutrients.

Read my other related articles:

Pin on PinterestShare on FacebookEmail this to someoneTweet about this on TwitterShare on Google+


7 Responses to Ketchup – How It can Reduce your Risk of Cancer and Heart Disease

  1. prince says:

    Thanks for this wonderful information.

  2. aisha laurente says:


  3. colonel SIVAKUMARAN MANNIL says:

    Thank you for your valuable information

  4. dr.ibrahiim panambur says:

    Red bell is the richest source of lycopene without any side effect as tomatoes.

  5. pam says:

    Does any one have a good recipe, or can recommend a good brand?

Leave a Reply

Your email address will not be published. Required fields are marked *