What is lycopene? What are the benefits of lycopene?

If there was only one reason to eat tomatoes, it is because of lycopene. An average size tomato has only 35 calories, but it is no slouch, when it comes to nutrition. It is a good source of niacin, folic acid, biotin, fiber, as well as vitamins C, K and B6.

Lycopene is a red carotenoid and a powerful antioxidant. The research is still ongoing, but it already shows a lot of promise in protecting against breast, colon, lung, skin, and prostate cancers.

According to the Taste for Life magazine, “…researchers found that men who consumed the highest levels of lycopene (6.5 mg a day) had 21 percent lower risk of prostate cancer than those who consumed lower levels“.

Another study explained that lycopene could help lower cholesterol, because it inhibits certain enzymes in cholesterol synthesis. In one Israeli study, researchers connected lycopene’s antioxidant activity to a significant reduction in diastolic and systolic blood pressure.

To get the most lycopene out of fresh tomatoes, buy those that are plump and brightly colored, the redder it is, the more lycopene it likely contains.

But perhaps the best option is cooked or otherwise processed tomato products. Did you know that cooked tomato paste contains approximately four times more lycopene than raw tomatoes?

While cooking may diminish nutritional content of some produce, when it comes to tomatoes, the cooking process actually increases lycopene’s availability. In addition, you can increase its absorption if you add a little oil to tomatoes.