How is Lycopene bioavailability significantly increased for absorption by the body in tomatoes?

Through heat processing, such as simmering or stewing, which breaks down tough cell walls.

Lycopene, the potent carotenoid responsible for the tomato's red color and prostate benefits, exists within the tomato cells in a crystalline structure when raw. This structure inherently limits its absorption by the body. To significantly enhance its bioavailability, heat processing methods like simmering, stewing, or thorough cooking are necessary. This application of heat effectively breaks down the tough cellular barriers surrounding the lycopene molecules, releasing them into a form that the digestive system can readily absorb and utilize. While pairing raw tomatoes with healthy fats assists absorption of the existing lycopene, it does not achieve the same high saturation levels available after successful thermal breakdown of the cell matrix.