Mixed With Tomato And This Kind Of Food, Lycopene Will Be Halved Absorption.

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  • time: 2019-11-01
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In a study from Ohio State University, subjects drank two juices containing tomato extract, one containing iron and the other without iron, and then testing their blood and The content of lycopene in the digestive juice.  

The results showed that subjects who drank an iron-added tomato drink had a much lower lycopene content in their blood and digestive juice than those who drank iron-free drinks. 

Researchers are still not clear about the reasons for this difference, but there are two possibilities for guessing.  

One theory is that iron oxidizes lycopene, which produces new chemical components that have not been traced in research. Another way is that iron interferes with the uniform mixing of tomato and fat, which is not conducive to cell absorption. 

The researchers explained that the addition of iron makes tomatoes and fats like the oil and vinegar in the salad dressing. It is difficult to mix evenly, the oil always floats on top, and the vines always sink below.  

Researchers say that any combination of lycopene and iron-rich foods has this problem. The combination of the two makes the lycopene absorbed by the body halved.  

Many fruits contain lycopene, such as tomatoes, watermelons, and pink grapefruit; many meats are rich in iron, such as pork and beef.

The study was recently published in the journal Molecular Nutrition & Food Research.

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