Considerable work is currently occurring across the world into the health benefits of lycopene, and processed tomato products. Studies have been undertaken that show processed tomato products are a greater source of lycopene than fresh tomatoes. It appears that the process of heating the tomato causes the destruction of the cells, which in turn liberates the carotenoid and enables it to dissolve in fats. This may assist the body to more readily absorb the lycopene.
A study has shown that the best source of lycopene in the American diet is processed tomato products, with the key items being ketchup, spaghetti sauce, tomato sauce, canned tomatoes, tomato soup, tomato juice and vegetable juice (CTGA Magazine, March/April 2003). In addition to lycopene, processed tomato products form part of a healthy diet consisting of regular consumption of fruit and vegetables.
Prostate cancer and its prevention has been the focus of much lycopene research. More recently research has also been conducted on the benefits of lycopene on a range of diseases.