Next time you pour large amount of ketchup on your food, you can say it’s for the health’s sake. Lycopene, the red pigment in tomatoes that keeps its health properties even after cooking and is also ample in ketchup, reduces significantly the risk for different types of cancer and heart disease
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Research in recent decades indicates that lycopene, the red pigment in tomatoes and red fruits and vegetables, reduces the risk of cancer and heart attacks and helps reduce cholesterol. In the mid-90s a Harvard study found that men who consumed at least 10 servings of tomato products per week reduced by 34% the risk of developing prostate cancer. More recently, another study found benefits for women: those whose diet was rich in lycopene has reduced by 30-50% the risk of developing breast cancer.