Tomato products, lycopene, and prostate cancer risk

被引：45
|
作者：
Miller, EC
Giovannucci, E
Erdman, JW
Bahnson, R
Schwartz, SJ
Clinton, SK
机构：
[1] Ohio State Univ, Med Ctr, James Canc Hosp, Div Hematol & Oncol, Columbus, OH 43210 USA
[2] Ohio State Univ, Med Ctr, Solove Res Inst, Columbus, OH 43210 USA
[3] Harvard Univ, Sch Med, Channing Lab, Boston, MA 02115 USA
[4] Univ Illinois, Div Nutr Sci, Urbana, IL 61801 USA
[5] Ohio State Univ, Med Ctr, James Canc Hosp, Dept Urol, Columbus, OH 43210 USA
[6] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43210 USA
来源：
UROLOGIC CLINICS OF NORTH AMERICA | 2002年 / 29卷 / 01期
关键词：
D O I：
10.1016/S0094-0143(02)00020-4
中图分类号：
R5 [内科学]; R69 [泌尿科学（泌尿生殖系疾病）];
学科分类号：
1002 ; 100201 ;
摘要：
Epidemiologic studies have suggested that men consuming tomato products have a lower risk of prostate cancer. Tomato products may contain a number of components that could influence risk. Lycopene is the carotenoid in tomato products that provides the familiar red color and has been demonstrated in laboratory studies to be a potent antioxidant. Ongoing studies will further characterize the potential benefits of tomato products or lycopene for the prevention of prostate cancer.
引用
收藏
页码：83 / +
页数：12
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