most studied components of tomatoes is lycopene—a powerful natural antioxidant that gives tomatoes their characteristic red color.
Lycopene helps fight free radical damage in the body, which may help protect cells from premature aging and support overall cellular health.
Interestingly, this compound is more easily absorbed when tomatoes are cooked, especially in preparations like tomato sauce or soffritto. So that pasta sauce isn’t just delicious—it may also be more nutritious.
A Heart-Healthy Ally
Regular tomato consumption has been linked to several potential benefits for cardiovascular health. It may help:
