Lycopene is a red pigment and a strong antioxidant belonging to the carotenoid family of phytonutrients.

As one of the most widely researched nutrients, lycopene has been found to provide powerful protection against cancers-especially prostate cancer and lung cancer.

Lycopene may also play a role in preventing heart disease by inhibiting the oxidation of LDL cholesterol.

Fresh tomato sauce with extra virgin olive is a treat for the tastebuds! And the oil will help to maximize your body's absorption of lycopene. Like its other carotenoid cousins, lycopene is lipid soluble and best used by the body when it is cooked and eaten with a small amount of healthy fat. Research shows as little as 3-5 g of fat in a meal helps to ensure carotenoid absorption.

References

Aggarwal S, Rao AV. Tomato lycopene and its role in human health and chronic diseases. CMAJ. 2000; 163:739-744.Aggarwal S, Rao AV. Tomato lycopene and low density lipiprotein oxidation: a human dietary intervention study. Lipids. 1998; 33:981-984.Arab L, Steck S. Lycopene and cardiovascular disease. Am J Clin Nutr. 2000; 71(suppl); 1691S-1695S.Gann PH, Ma J, Giovannucci E, et al. Lower prostate cancer risk in men with elevated plasma lycopene levels: results of a prospective analysis. Cancer Res. 1999; 59:1225-1230.Gartner C, Stahl W, Sies H. Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Am J Clin Nutr. 1997; 66:116-122.Giovannucci E. Tomatoes, tomato-based products, lycopene, and cancer: Review of the epidemiologic literature. J Natl Cancer Inst. 1999; 91:317-331.Johnson EJ. The role of lycopene in health and disease. Nutr Clin Care. 2000; 3:35-43.