AccessMyLibrary provides FREE access to over 30 million articles from top publications available through your library.
Create a link to this page
Copy and paste this link tag into your Web page or blog:
A higher intake of lycopene--the phytochemical abundant in watermelon and in cooked or processed tomatoes--reduces the risk of pancreatic cancer, according to researchers from the University of Ottawa.
The study analyzed specific and total carotenoid intakes of 462 patients with pancreatic cancer and 4,721 population controls.
When comparing those with the highest to those with the lowest intake, lycopene reduced pancreatic cancer risk by 31 percent among men.
The researchers also found that higher intakes of beta-carotene and ...