The preserves e The tomato sauces represent fundamental foods of the Mediterranean diet, appreciated not only for their organoleptic qualities but also for their nutritional properties. Among the numerous bioactive compounds present in these products, lycopene emerges as the most studied and recognized for its benefits on human health. This carotenoid, responsible for the characteristic red color of tomato preserves, has attracted the attention of the international scientific community for its powerful antioxidant properties and potential protective effects against chronic diseases.
A particularly interesting aspect concerns the fact that the industrial processing of the tomato not only does not damage the lycopene, but also increases significantly the concentration and the bioavailability compared to the fresh fruit. This phenomenon, confirmed by decades of scientific research, makes tomato preserves and sauces privileged sources of this important bioactive compound in daily nutrition. This review examines the most recent scientific evidence on the properties of lycopene, with particular attention to the mechanisms through which processing affects its bioavailability and the effects on cardiovascular, metabolic, and neurological health.
The lycopene is a tetraterpene carotenoid that represents the main pigment responsible for the intense red color of tomato preserves. A recent scientific review has confirmed how the substance lycopene possesses The highest antioxidant potential among all carotenoids, double compared to beta-carotene and one hundred times higher than vitamin E, thanks to its peculiar molecular structure (Tufail et al., 2024).
Theprotective action of lycopene is exerted , at the cellular levelwhere it counteracts oxidative damage to lipids, proteins and DNA (Shafe et al., 2024). In vitro and in vivo studies have shown that lycopene could be able to mitigate metabolic dysfunctions induced by oxidative stress, including inflammation, obesity and diabetes mellitus (Shafe et al., 2024).
Bioavailability: the advantage of processed preserves
A particularly relevant aspect, confirmed by recent research, concerns the effect of thermal treatment on the bioavailability of lycopene. The substance contained in tomato preserves subjected to cooking is absorbed much better at the gastrointestinal level compared to that of fresh and unprocessed tomatoes (Shafe et al., 2024). During heating, the breakdown of tomato cell walls facilitates the release of lycopene, making it more accessible to digestive enzymes.
The role of lipids in lycopene absorption
The presence of dietary fats further enhances intestinal absorption of lycopene. A recent study highlighted how the presence of lipids makes lycopene relatively more soluble and bioavailable, although the overall solubility of lycopene in fats is not particularly high (Tufail et al., 2024).
Lycopene, being a compound , hydrophobic and lipophilicindeed has limited solubility in aqueous environments, while it is more soluble in the presence of fats. This explains why the combination of tomato preserves with , extra virgin olive oil, typical of Mediterranean cuisine, promotes optimal absorption of this important bioactive compound.
Cardiovascular health
Cardiovascular research in recent years has consolidated evidence on the benefits of lycopene for the health of heart and blood vessels. The bioactive compound, as documented in the scientific review by Przybylska and Tokarczyk (2022), exerts protective effects through multiple mechanisms: antioxidant, anti-inflammatory, anti-atherosclerotic, anti-platelet activities, and improvement of endothelial function.
Lycopene also contributes to the reduction ofoxidation of lipoproteins low-density (LDL), a key process in the development of atherosclerosis. LDL oxidation is a critical event in the formation of atherosclerotic plaques, and lycopene's ability to inhibit this process through its potent antioxidant action represents one of the main mechanisms of cardiovascular protection. Furthermore, lycopene promotes the maintenance of healthy HDL cholesterol levels, the so-called 'good' lipoproteins that help remove cholesterol from the arteries (Przybylska & Tokarczyk, 2022).
Lycopene's ability to improve endothelial function, increase nitric oxide bioavailability, and reduce arterial stiffness further contributes to its beneficial effects on the cardiovascular system (Przybylska & Tokarczyk, 2022).
Effects on metabolism and liver function
Recent studies have expanded the spectrum of lycopene's potential benefits, documenting positive effects on metabolism and on liver function. A recent scientific review has confirmed how lycopene can mitigate metabolic dysfunctions associated with oxidative stress, including inflammation, obesity, and diabetes mellitus, exerting beneficial effects on bones, eyes, kidneys, liver, lungs, heart, and nervous system (Shafe et al., 2024).
A 2024 study in turn highlighted the protective role of lycopene in subjects with liver diseases, demonstrating how this carotenoid can contribute to the prevention and to the treatment of liver dysfunctions (Donghia et al., 2024).
Randomized clinical studies have also shown that dietary supplementation with lycopene can modulate oxidative stress and liver enzyme levels in patients with metabolic syndrome (Mirahmadi et al., 2023). This controlled study highlighted significant reductions in oxidative stress markers and improvements in liver parameters, suggesting a potential therapeutic role of lycopene in metabolic conditions.
Positive effects on the nervous system
Emerging scientific evidence suggests a potential role of lycopene in protecting the nervous system and in the prevention of neurological disorders. An epidemiological study conducted on data from the National Health and Nutrition Examination Survey 2007-2016 documents a significant association between higher dietary intake of lycopene and a reduced risk of depression in the adult population, with an optimal intake between 0-10,072 µg/day (Li & Lan, 2025).
The study highlighted how oxidative stress and inflammation also play a central role in the pathophysiology of depression (Li & Lan, 2025). A 2023 scientific review in turn emphasized how the antioxidant activity of lycopene is fundamental to its health-promoting effects, including those on the central nervous system, although further research is needed to confirm these effects (Kulawik et al., 2023).
Synergies with other bioactive compounds
The combined presence of lycopene and other bioactive compounds in the tomato preserves exerts a synergistic effect in protecting against cellular aging and supporting immune function. In addition to lycopene, tomato preserves contain other carotenoids such as beta-carotene, phytofylene, and phytoene, each with their own antioxidant properties.
I flavonoids e i polyphenols present in preserves further contribute to the antioxidant and anti-inflammatory properties of the product. Quercetin, in particular, is a flavonoid present in tomatoes that has demonstrated cardioprotective properties complementary to those of lycopene. Other phenolic compounds, such as chlorogenic acid and caffeic acid, contribute to the modulation of inflammation and protection against oxidative stress.
Conclusions
The most recent scientific evidence confirms correlations between dietary lycopene intake and cardiovascular, metabolic, liver, and nervous system health. Industrial processing is not a limitation but rather an improving factor as cooking increases the bioavailability (as well as the concentration) of lycopene. Tomato preserves therefore prove to be real functional foods, and the synergy with vegetable fats such as extra virgin olive oil once again emphasizes the value of these foods as health ingredients, within the context of the Mediterranean diet.
Dario Dongo
Image by NutriScan App from Pixabay
References
- Donghia, R., Campanella, A., Bonfiglio, C., Cuccaro, F., Tatoli, R., & Giannelli, G. (2024). Protective role of lycopene in subjects with liver disease: NUTRIHEP study. Nutrients, 16(4), 562. https://doi.org/10.3390/nu16040562
- Kulawik, A., Cielecka-Piontek, J., & Zalewski, P. (2023). The importance of antioxidant activity for the health-promoting effect of lycopene. Nutrients, 15(17), 3821. https://doi.org/10.3390/nu15173821
- Li, X., & Lan, Y. (2025). Association between higher dietary lycopene intake and reduced depression risk among American adults: Evidence from NHANES 2007–2016. Frontiers in Nutrition, 12, 1538396. https://doi.org/10.3389/fnut.2025.1538396
- Mirahmadi, M., Aghasizadeh, M., Nazifkar, F., Ghafarian Choubdari, M., Assaran-Darban, R., Tavallaie, S., Hatamzadeh, H., Ferns, G. A., Mirinezhad, M. R., Baharara, H., Hadizadeh, F., & Ghayour-Mobarhan, M. (2023). The effects of lycopene on modulating oxidative stress and liver enzymes levels in metabolic syndrome patients: A randomised clinical trial. Cell Journal, 25(12), 847-853. https://doi.org/10.22074/CELLJ.2023.2006158.1353
- Przybylska, S., & Tokarczyk, G. (2022). Lycopene in the prevention of cardiovascular diseases. International Journal of Molecular Sciences, 23(4), 1957. https://doi.org/10.3390/ijms23041957
- Shafe, M. O., Gumede, N. M., Nyakudya, T. T., & Chivandi, E. (2024). Lycopene: A potent antioxidant with multiple health benefits. Journal of Nutrition and Metabolism, 2024, 6252426. https://doi.org/10.1155/2024/6252426
- Tufail, T., Riaz, M., Arshad, M. U., Gilani, S. A., Ain, H. B. U., Bin Masood, M., Saleh Alqurashi, M., Hussain, M., Aadil, R. M., Saeed, F., Abid, M., & Afzal, I. (2024). Nutritional benefits of lycopene and beta-carotene: A comprehensive overview. Food Science & Nutrition, 12(1), 3-18. https://doi.org/10.1002/fsn3.4502
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT – Food Times) and Égalité.
