Tomato tales. (tomato as source of phytochemical lycopene): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on August 1, 1997. The length of the article is 682 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Preliminary research indicates that the tomato offers health benefits in addition to being tasty and versatile. Evidence suggests that this vegetable contains the little-known phytochemical lycopene, which can help prevent several forms of cancer. Processed tomatoes contain more lycopene than raw tomatoes. Tomato ketchup, tomato sauce, canned tomatoes, tomato soup and tomato juice have been found to be good food sources of the phytochemical.

Citation Details
Title: Tomato tales. (tomato as source of phytochemical lycopene)
Author: Kitty Broihier
Publication:Food Processing (Magazine/Journal)
Date: August 1, 1997
Publisher: Putman Media, Inc.
Volume: v58 Issue: n8 Page: p40(1)

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