Tomatoes

By Janice M. Horowitz

You can start by passing the ketchup. Several studies have linked the cooked tomatoes in ketchup, soups and sauces to a reduced risk of prostate cancer and other cancers of the digestive tract. Tomatoes contain lycopene, probably the most powerful antioxidant among the carotenoids, the compounds that turn fruits and veggies deep orange. It is so good at mopping up free radicals that Lycopene outperforms the best-known carotenoid of them all, beta-carotene. It is readily released from tomatoes by cooking and—good news for pizza lovers—it's most easily absorbed when a small amount of oil is added. Like your tomatoes raw? That's good too. They can be a valuable source of vitamin C.