We can consider both the tomato as a fruit and a vegetable. Indeed, the botanical point of view, it is a fruit because it comes from the fertilization of a flower. But, in terms of horticulture, it is largely seen as a vegetable in its culture than through continuing use. We already knew she was a good source of vitamin C and potassium and it contained folic acid and vitamin A. And then, we have been touted as an antioxidant of choice because of the pigment responsible for red color, lycopene. This is the essential compound in anticancer potential of tomatoes.

The anticancer activity of lycopene is however only maximum after cooking tomatoes in the presence of fat-based sauces like tomato paste. All the research on anti-cancer effect of tomato was until now mainly focused on the prevention of prostate cancer but further research tends to show that it is also in cancer prevention within.