Micronutrients & recovery

Heat processing of tomatoes increases the bioavailability of lycopene, thereby enhancing its antioxidant and anti-inflammatory effects compared to raw tomatoes, despite some loss of heat-sensitive nutrients like Vitamin C.

Cook your tomatoes (e.g., in sauces or pastes) to maximize the absorption of lycopene. This makes the key antioxidant more available to your body than eating them raw, although you may lose some Vitamin C. A mix of raw and cooked tomatoes is likely optimal.