Scientific research on tomatoes frequently highlights the positive effects of the powerful antioxidant lycopene on the cardiovascular system, cell protection, and skin.

Cardiovascular protection: Lycopene and its high potassium content help lower blood pressure, prevent arteriosclerosis, and reduce the oxidation of “bad” (LDL) cholesterol. This lowers the risk of stroke and heart attack.

Protection of the prostate and tumors: Several clinical studies have found a link between high lycopene levels and a lower incidence of prostate, stomach, and colon cancer.

Skin protection from within: Regular lycopene consumption has been shown to increase the skin’s UV resistance and slow down photoaging (wrinkle formation caused by sunlight).

Eye health: The lutein, zeaxanthin, and beta-carotene it contains protect the retina from blue light and reduce the risk of age-related macular degeneration.

How to use it best

Lycopene is fat-soluble, and its cell wall is most effectively broken down by heat. When you eat cooked or baked tomatoes (e.g., in tomato sauce) with a little olive oil, your body can absorb four times as many antioxidants as from raw tomato slices.