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Cooked tomatoes excel in lycopene absorption, and an expert explains the best method.

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4/10/2026 | 09:52 AM


Russian nutrition expert Dr. Alexandra Shibileva confirmed that cooked tomatoes may provide the body with a greater amount of lycopene compared to raw tomatoes, explaining that moderate heat treatment helps release this compound and increase its bioavailability.
She noted that cooking tomatoes with a small amount of oil can enhance lycopene absorption, as it is a fat-soluble compound, recommending cooking them for a few minutes over low heat or adding them to sauces.
On the other hand, the expert warned that high temperatures and prolonged cooking may lead to the loss of some heat-sensitive nutrients.
She emphasized that it is best to alternate between consuming fresh, cooked, and grilled tomatoes, rather than considering one method of consumption as absolutely superior.