Lycopene Content In Tomato Puree

Lycopene is the compound responsible for the color in red and orange foods, such as tomato puree. It belongs to the family of carotenoids and protects healthy cells with antioxidant activity. Including it in the diet in the form of tomato products may prevent cancer and other diseases from developing.

Lycopene Content

A serving of 0.9 oz., or 25 g, of tomato puree, contains 7 mg of lycopene. A 2000 University of Milan study published in the "Journal of Nutrition" evaluated the effect of administering tomato puree on plasma and white blood cells in lymph nodes. The 14-day trial resulted in an increased resistance to oxidative stress, which is a process for initiating disease development.

Tomato Compounds

The lycopene component in tomatoes may protect healthy cells from damage or the synergistic effect of the combination of vitamins, minerals and antioxidants, according to the American Cancer Society. In recent years, science and medical communities are increasingly interested in isolating compounds, but healing with food is holistic and most nutrients play a role.

Cooked Tomatoes

Heating tomatoes increases the effect of lycopene, according to Alabama State University Cooperative Extension. The heat also destroys water-soluble vitamins, including vitamin C, however, which may counteract the benefits of enhanced lycopene, particularly if the nutrients work comprehensively.

Protective Effects

The effect of lycopene on disease is controversial. In trials, subjects administered tomato products reduced risk of prostate cancer and LDL cholesterol, which clogs arteries, but trials evaluating lycopene isolated in a supplement showed no benefit, according to the Alabama State Cooperative Extension in 2006.