Open AccessOxidative DNA Damage in Prostate Cancer Patients Consuming Tomato Sauce-Based Entrees as a Whole-Food Intervention
Author(s) -
L Chen,
Maria StacewiczSapuntzakis,
Charles A. Duncan,
Roohollah Sharifi,
Luna Ghosh,
Richard B. van Breemen,
D. Ashton,
Phyllis E. Bowen
Publication year - 2001
Publication title -
jnci journal of the national cancer institute
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.797
H-Index - 356
eISSN - 1460-2105
pISSN - 0027-8874
DOI - 10.1093/jnci/93.24.1872
Subject(s) - lycopene , prostate cancer , prostate , medicine , dna damage , oxidative stress , confidence interval , antioxidant , deoxyguanosine , cancer , urology , prostate specific antigen , endocrinology , andrology , food science , carotenoid , biology , dna , biochemistry
Human prostate tissues are vulnerable to oxidative DNA damage. The risk of prostate cancer is lower in men reporting higher consumption of tomato products, which contain high levels of the antioxidant lycopene. We examined the effects of consumption of tomato sauce-based pasta dishes on lycopene uptake, oxidative DNA damage, and prostate-specific antigen (PSA) levels in patients already diagnosed with prostate cancer.
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