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The Health of It All...
Lycopenes and Cholesterol
A very well designed study by a group of Canadian researchers showed that the lycopenes found in tomato products are absorbed as well as those in prepared lycopene supplements. It appears that in the case of cooked tomatoes (as with spaghetti sauce) the absorption is better than with raw tomatoes.
More importantly, the study showed that the lycopenes kept the LDL (bad) cholesterol from oxidizing. It is the oxidized form of LDL cholesterol that researchers feel is the most damaging and will promote the clogging of coronary arteries. Lycopenes are only one of the many anti-oxidants that are being studied.
There has not been any documentation that eating more lycopene-rich foods will prevent heart disease but hmmm... let's see... eat more tomato sauce and fresh tomatoes? Low in calories and fat and high in stuff that's great for you and still tastes great... You betcha.