In the tomatoes we eat daily, the most unique component compared to other vegetables and fruits is lycopene. Many people say tomatoes must be cooked, but they are not that delicate.
Lycopene is a phytochemical that can inhibit the production of free radicals or directly scavenge them. Its antioxidant capacity is about 10 times that of vitamin E, making it one of the most potent natural carotenoid antioxidants in nature. Some studies even suggest that lycopene is very helpful in preventing prostatitis. Lycopene is not only found in tomatoes but is also present in many other red foods, such as watermelon and red grapefruit.
Although the lycopene in tomatoes is a fat-soluble vitamin that requires fat to promote its absorption, it is not absolutely necessary to cook tomatoes to ensure this absorption. As long as we consume fat in the same meal or the time since the last meal is no more than two hours, absorption can be facilitated. This is because the final site for the digestion and absorption of food is our small intestine, not our mouth or stomach. All the food we eat eventually enters the small intestine for digestion and absorption. As long as there is fat present in our small intestine, it can promote the absorption of lycopene.
When eating tomatoes, try to chew them slowly to completely break down their cell walls, so that the lycopene inside can be fully absorbed. I recommend the simplest method: tomato and honey juice. This method not only maximally preserves the vitamin C in tomatoes but also allows the body to absorb more lycopene. The preparation is also very simple: wash and chop the tomatoes, blend them in a blender, add a spoonful of honey for flavor, and finally, add a few drops of olive oil.