Lutein from Avocados and Lycopene from Tomatoes Can Help Prevent Prostate Cancer
In recent studies, Lycopene — a carotenoid found in tomatoes — was associated with a reduced risk of prostate cancer, but lutein had not been linked to prostate cancer prevention until now.
UCLA lab tests showed that lutein reduced prostate cancer cell growth by 25 percent while lycopene reduced cell growth by 20 percent. When lutein and lycopene were combined, prostate cancer cell growth was reduced by 32 percent. Thus indicating that both nutrients together help protect against prostate cancer better than either nutrient alone.
The studies have shown that unless vegetables are consumed along with healthy fats—such as avocado oil, for example—the body can barely absorb the lycopene and get them into the bloodstream where they work their magic.
“Lutein and lycopene in combination appear to have additive or synergistic effects against prostate cancer,” said Heber. “Our results suggest that further studies should be done to investigate the nutrient-nutrient interactions of lutein and lycopene at a subcellular and molecular level.”
In addition to the new prostate cancer findings, lutein is also known to protect against eye disease such as cataracts and macular degeneration, the leading cause of blindness in the elderly. Studies from around the world sponsored by the AICR have shown that individuals eating 400 to 600 grams per day (more than one pound) of fruits and vegetables reduce their risk of certain cancers by 50 percent.
Food scientist Steven Schwartz at Ohio State University and his team wanted to see if avocado, a great source of heart-healthy monounsaturated fat, could match the antioxidant-boosting properties of salad dressing. They gave 11 volunteers salsa or salad with or without avocado, and then tested their blood periodically for 9 1⁄2 hours. They found that when volunteers ate avocado, concentrations of lycopene, beta carotene and alpha carotene in their blood ranged from 2 to 15 times higher than when the dishes were eaten without avocado. They also found that the fat in the fruit was indeed behind the increased absorption.
“The responses were really dramatic. We found that half of an avocado fruit (about 2 1⁄2 ounces) with a typical salad is sufficient” to increase carotenoid absorption, says Schwartz. There are also added benefits to consuming avocados—dietary fiber and other nutrients like folate and vitamin K.
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