ABSTRACT
Considerable evidence from several epidemiological studies suggests that lycopene is a powerful antioxidant and may be inversely related to chronic diseases. These observations are based on findings that higher intakes of tomato and tomato products are associated with a reduced risk of several chronic diseases.
Colon cancer is one of the most commonly diagnosed cancers and perhaps one of the most preventable. Dietary habits are important modulatory factors in maintaining proper health. The hypothesis that there exists a relationship between westernization and colon cancer appears to strengthen a cascade of findings suggesting an increased incidence of colon cancer in westernized or developed countries. This chapter focuses on the role of lycopene in colon cancer risk reduction and/or prevention and the mechanisms involved in the proposed inhibitory effects, including its antioxidative property, gap junction communication, induction of detoxification enzymes such as glutathione-S-transferase and inhibition of insulin-like growth factor 1. A study was conducted to determine the effects of lycopene (tomato oleoresin containing 6% lycopene, Lyco-Mato, at 0, 200, and 400 ppm) and its interaction with fat levels (7 and 14%) on colonic aberrant crypt foci, which are preneoplastic lesions, and colon tumors in Fisher 344 male rats. The number of colonic aberrant crypt foci and tumors was larger in the control groups than in the groups fed dietary lycopene at 400 ppm with 7 and 14% fat. The control group (7% fat level) had an average 414tumor size of 1.02 cm, whereas the rats fed lycopene with 14% fat at l+P stage had an average tumor length of 0.23 cm. Since lycopene is a fat-soluble compound, the presence of high levels of dietary fat may increase its absorption and bioavailability. Incorporation of lycopene in the diet may have significant implications in reducing the risk of colon cancer.
