Hippocrates advice "Let food be thy medicine and medicine be thy food" still holds true today.
2 of 9 | Tomatoes: Prevent cancer
The pigment that gives tomatoes their red color is the cancer-fighting phytonutrient lycopene. Consumption of tomatoes (especially when they're cooked) has been associated with a reduced risk of stomach, lung, and prostate cancers. Tomato products may also lower your risk for developing cancers of the mouth, esophagus, colon, cervix, and breast. Lycopene is most readily available in cooked tomatoes; it's better absorbed when combined with a bit of fat, such as olive oil, Parmesan cheese, or the healthful fats in fish.