Various studies have shown that these Lycopene and Vitamin E (lipid-soluble antioxidants) are effective in treating BHP and prostate cancer. Lycopene the chemical compound that gives to many foods their red color is the most abundant carotene in the body. It has the ability to take up free radicals and therefore to inhibit inflammation and cancer development in the prostate. While chemically different, vitamin E also is a strong lipid-soluble antioxidant. Researchers (Messing, et al., 2002, Proceedings of the National Academy of Sciences , 99 (May 28), 7408-7413)[i] have found that adding vitamin E to prostate cancer cells inhibits the production of the androgen receptor which is needed for the prostate cancer to grow and develop. Thus, vitamin E plays a duel role in inhibiting the start of prostate cancer and then stopping its growth after it starts.

G. Merrill Andrus PhD, 2003

Vitamin E (alpha tocopherol) is a fat-soluble antioxidant that may help minimize the effects of free-radicals. In food, it helps prevent polyunsaturated fatty acids from breaking down and combining with substances that may harm the body.

Vitamin E may also help: maintain muscle and nerve function; bring nourishment to cells; strengthen capillary walls; protect red blood cells; promote healthy immune function; and, decrease platelet aggregation (thins blood). Vitamin E (tocopherol) is an anti-oxidant that assists in maintaining cell integrity.

Research using levels of vitamin E higher than the recommended daily intakes has provided evidence that it may be beneficial in preventing prostate cancer and other cancers and may also be helpful in the treatment or prevention of tardive dyskinesia, restless leg syndrome, acute anterior uveitis (inflammation of eye tissues), preeclampsia, Alzheimer's disease, rheumatoid arthritis, male infertility and diabetes among others.

Because it is difficult to get more than 30 mg of vitamin E per day from food alone, obtaining higher doses generally requires dietary supplementation in the form of supplements or specially fortified foods

[i] Messing, et al., 2002, Proceedings of the National Academy of Sciences , 99 (May 28), 7408-7413