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Could a spoonful of tomato paste deliver more usable lycopene than a fresh tomato? It sounds counterintuitive, but how you prepare a food can change how much of its nutrients your body absorbs.In Episode 32 of Molecules Matter with Dr. Dan, we explore lycopene—the pigment that gives tomatoes their red color—and unpack the research connecting it to heart health, prostate health, and more. From its antioxidant chemistry to the benefits and limitations seen in human studies, this episode separates promising findings from proven effects.Dr. Dan is a reader-supported publication. To receive new...

Lycopene is a red pigmented keratinoid found in a variety of foods. It's only obtained through diet as humans are unable to synthesize it. Tomatoes are an important source of lycopene, and we'll talk about processing of tomatoes. There's also some evidence to suggest that lycopene has some ability to reduce the risk of cancer.