Turning Up The Heat On Tomatoes Boosts Absorption Of Lycopene

Turning up the heat on the red tomato during processing has the potential to give the popular garden staple added disease-fighting power. Scientists have found that lycopene molecules in tomatoes that are combined with fat and subjected to intense heat during processing are restructured in a way that appears to ease their transport into the bloodstream and tissue. The tomato is the primary food source of lycopene, a naturally occurring pigment linked to the prevention of cancer and other chronic diseases.

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