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Lycopene is a carotenoid that is present in tomatoes, processed tomato products and other fruits. It is one of the most potent antioxidants among dietary carotenoids. Dietary intake of tomatoes and tomato products containing lycopene has been shown to be associated with a decreased risk of chronic diseases, such as cancer and cardiovascular disease. The Mediterranean diet, which is rich in vegetables and fruits including tomatoes, has been suggested to be responsible for the lower cancer rates in that region. "Wellness Foods May 2001"

A study conducted in Italy showed that consuming seven or more servings of tomatoes a week reduced the risk of developing colon, rectal, and stomach cancer by 60%. "Prevention Magazine April 1994"

Onions contain quercetin, a flavonoid (one category of antioxidant compounds). Studies have indicated that quercetin helps to eliminate free radicals in the body, to inhibit low-density lipoprotein oxidation (an important reaction in atherosclerosis and coronary heart disease), to protect and regenerate vitamin E (a powerful antioxidant) and to inactivate the harmful effects of chelate metal ions.

Several studies have shown quercetin to have beneficial effects against many diseases and disorders including cataracts, cardiovascular disease as well as cancer of the breast, colon, ovarian, gastric, lung and bladder.

Onions are also a source of vitamin C, potassium, dietary fiber and folic acid. They contain calcium, iron and have a high protein quality. Onions are low in sodium and contain no fat. "www.onions-usa.org"

Garlic is a promising ally in the fight against cancer, helping the body neutralize potent carcinogens. Researchers believe garlic does this by using allicin to interrupt the toxic effects of cancer-causing substances while aiding the body's own immune cells in destroying them.

Recent studies have shown that garlic destroys H. pylori, the bacteria believed to cause some stomach ulcers and a suspected culprit in stomach cancer. There are ingredients in cooked garlic that can help lower elevated blood pressure too.

Population studies in China and Italy found that the incidence of stomach cancer is lower in people who eat lots of garlic. In the United States, the Iowa Women's Health Study found that people who eat garlic at least once a week have a significantly lower risk of colon cancer. Garlic may have powers against other cancers too, such as cancer of the bladder, breast and prostate.

All of the documented health factors in this common vegetable help to explain why the nutrition committee of the American Heart Association publicly acknowledged garlic's potential in helping reduce the risk of heart disease and other cardiovascular diseases. "Better Homes and Gardens"