Lycopene Absorption

I spoke to a group last week in Waltham and one portion of my lecture was about the phytonutrients derived from consuming a plethora of colors with respect to produce. One specific phytonutrient found in RED produce is lycopene. Tomatoes, red apples, and watermelon all contain lycopene. When it comes to the former, however, they (tomatoes) must be cooked with a small amount of oil (ideally Extra Virgin Olive Oil) to increase the lycopene absorption rate. This was something I picked up from a Registered Dietician in 2004 and always remember it when I cook my tomatoes.