The Health Benefits of Cooking Tomatoes with Olive Oil

Did you know this about cooked tomatoes?

Tomatoes are naturally rich in a powerful antioxidant called lycopene, known for its potential to combat oxidative stress and reduce the risk of chronic diseases. When tomatoes are cooked, their cell walls break down, making the lycopene more accessible for absorption by the body.

Adding olive oil to cooked tomatoes enhances this process for a few reasons:

• Enhanced Nutrient Absorption: Lycopene is a fat-soluble compound, which means it's better absorbed when consumed with dietary fats. Olive oil contains healthy monounsaturated fats that aid in the absorption of lycopene, making it more bioavailable to your body.
• Synergistic Antioxidant Effects: Olive oil itself is rich in antioxidants, particularly vitamin E and polyphenols. When combined with cooked tomatoes, these antioxidants work synergistically to provide even more protection against oxidative damage.
• Heart Health Benefits: The combination of lycopene and olive oil has been associated with potential cardiovascular benefits, including improved cholesterol levels and reduced inflammation.
• Flavor and Satisfaction: The addition of olive oil not only enhances the nutritional benefits but also adds a rich, savory flavor to the dish, making it more enjoyable and satisfying

Next time you're cooking up a tomato-based dish, consider incorporating a dash of olive oil to reap these health benefits. Whether it's a pasta sauce, a roasted vegetable medley or a flavorful soup, this culinary combination can contribute to your overall well-being.