Oil with Lycopene: the perfect pairing

Tomatoes are one of the most important agricultural products worldwide. It is a food that is very present in the Mediterranean diet and whose properties are very healthy for the organism, such as its low caloric content, its almost non-existent cholesterol rate and its high fiber and protein content. In addition, tomatoes are rich in vitamin A, C, E, potassium, beta-carotene and lycopene. The latter is a naturally occurring chemical substance that is responsible for the characteristic red color. It is one of the most abundant pigments called carotenoids in tomatoes, comprising approximately 80-90% of the pigments present. The amount of lycopene in fresh tomatoes may vary depending on the species, its maturity and the environmental conditions in which it is produced. Tomatoes normally contain about 3 to 5 mg of lycopene per 100 g of raw tomatoes.

In tomatoes, as in other products, lycopene is present, but it is bound to its matrix, so its complete release is complex and makes its total absorption in the digestive system difficult. Given its liposoluble nature, we will improve the absorption of lycopene by mixing it with olive oil, thus enhancing its multiple antioxidant properties. Thus, extra virgin olive oil with lycopene is the perfect pairing for both products, making it a perfect tandem for toasts, pastas, salads and in general any dish of Mediterranean cuisine.