Why does cooking tomatoes increase the bioavailability of the antioxidant lycopene?
Answer
It breaks down the cell walls of the plant, releasing more lycopene
The structural composition of tomatoes involves rigid cell walls that trap various nutrients. When tomatoes undergo a heating process, such as being cooked into sauces, stews, or soups, these cellular walls are physically broken down. This degradation of the cellular structure makes the phytonutrient lycopene more accessible and easier for the human body to absorb, significantly increasing its bioavailability compared to consuming the fruit in a raw state.
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