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Numerous studies have for years that there is a significant correlation between tomato consumption and decreased cancer-risk.Thanks to Lycopene.Lycopene is responsible for the red color in many foods,particularly tomatoes,papaya,guava and watermelon.It is a cartonenoid( a broad of class of substances containing yellow red pigments and precursor of Vitamin.A) And a strong antioxidants (fights free radicals linked aging and diseases) Also lycopene may enhance expression of the RB gene,a typical anti-cancer gene.Tomato-based products are certainly part of our diet:many salads,pizzas,sauces and even ketchup are rich in tomatoes.Tomatoes are also significant sources of Vitamin C another important anti-oxidant with promising features of its own.Research will continue but it is likely clear that Lycopene plays a role in Health.