The passage states that the cancer-preventing properties of tomato products have been attributed to lycopene, which is found in tomatoes and other red fruits. It is mentioned that processing of tomatoes increases the concentration of lycopene, and that cooked and crushed tomatoes, as well as tomato products served in oil-rich dishes, increase assimilation of lycopene into the bloodstream. Therefore, it can be understood from the passage that there is a correlation between lycopene consumption and the prevention of some cancer types.