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.

Lycopene Absorption

Most of us have heard of lycopene, the antioxidant found in RED produce. I remember in 2004, I learned in a nutrition course that cooking tomatoes increases the lycopene absorption. That is why heating tomatoes is a good thing.

I cooked a Boca burger the other night and topped it with heated stewed tomatoes and feta (see above pic). I did baked beans and spring mix salad for my sides. Delicious!