18 Sep 2019 --- Some of the anti-cancer benefits of tomatoes, specifically those from a compound called lycopene, could disappear when eaten with iron-rich foods, according to a new study from Ohio State University (OSU). The research sheds light on the importance of understanding the nutritional content of our foods for optimal nutrient absorption. Strategically pairing foods can boost nutrient absorption – such as lycopene in tomatoes and olive oil – but less is known about which pairings inhibit optimal absorption, or even hinder it. The researchers will further investigate lycopene’s role in fighting cancer and its interplay with other compounds and nutrients, to allow for more reliable, science-based dietary recommendations for disease prevention.
