Tomato products - such as ketchup, tomato juice, tomato paste, and tomato sauces - are the richest dietary sources of lycopene in the Western diet, providing over 80% of dietary lycopene in the United States ( 20, 21). Generally, the redder the tomato, the more lycopene it has ( 19). It’s found in the highest concentrations in the skin ( 17, 18). Lycopene - the most abundant carotenoid in ripened tomatoes - is particularly noteworthy when it comes to the fruit’s plant compounds. When the ripening process starts, the chlorophyll (green) is degraded and carotenoids (red) are synthesized ( 15, 16). A powerful antioxidant compound, chlorogenic acid may lower blood pressure in people with elevated levels ( 13, 14).Ĭhlorophylls and carotenoids like lycopene are responsible for the rich color of tomatoes. Found in tomato skin, this flavonoid has been shown to decrease inflammation and protect against various diseases in mice ( 12). An antioxidant that often gives foods a yellow or orange hue, beta carotene is converted into vitamin A in your body. A red pigment and antioxidant, lycopene has been extensively studied for its beneficial health effects ( 11).

The main plant compounds in tomatoes are: The content of vitamins and plant compounds in tomatoes can vary greatly between varieties and sampling periods ( 8, 9, 10).

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