Canned tomatos and lycopene

[copperwindow]

I heard and read that canned tomatos have more lycopene than fresh tomatos. Is there any truth to this?

[Johnny_L.A]

From American Journal of Clinical Nutrition, Vol 66, 116-122:

Lycopene is more bioavailable from tomato paste than from fresh tomatoes

Ingestion of tomato paste was found to yield 2.5-fold higher total and all-trans- lycopene peak concentrations (P < 0.05 and P < 0.005, respectively) and 3.8-fold higher area under the curve (AUC) responses (P < 0.001) than ingestion of fresh tomatoes.

[Leaffan]

Ummm, and this is a good thing, right? I mean increased lycopene? Is this the anti-oxidant stuff?

[Quiddity_Glomfuster]

Cooked tomatoes of all sorts provide more lycopene.

[Johnny_L.A]

@Leaffan

Ummm, and this is a good thing, right? I mean increased lycopene? Is this the anti-oxidant stuff?

From Wiki:

Lycopene is the most powerful carotenoid quencher of singlet oxygen.[1] Singlet oxygen from ultraviolet light is a primary cause of skin aging.[2]
There is evidence that frequent intake of such products is associated with reduced risk of cardiovascular disease, cancer (especially prostate cancer), diabetes, osteoporosis, and even male infertility.[3] Lycopene may also be related to a reduced risk of oesophageal, colorectal, and oral cancer.[4]

[Philster]

Still to come: A study that shows the harm that can come from too much lycopene.

I eat several cans of tomato paste a week, splashed with copious amount of Tapatio hot sauce. Mmmmm…paste.