Tomato Paste Consumption: Effects on Cognitive Functions

Researchers in Spain have discovered potential cognitive benefits from consuming tomato paste. In a study involving 42 healthy adults aged between 40 and 55, participants consuming about two tablespoons of tomato paste daily for three months showed improved scores in tests measuring concentration, processing speed, and associative memory. This study explored the impact of lycopene, the antioxidant pigment present in tomatoes, on brain function.

During the study, participants adhered to a diet low in lycopene. They maintained their usual eating habits while excluding foods rich in lycopene, such as tomatoes. In the tomato paste phase, participants consumed 0.5 grams per kilogram of body weight, roughly 35 grams per day. Post-trial data revealed average improvements of 7.2 points in concentration, 8.3 points in processing speed, and 0.8 points in associative memory.

Dr. John Showalter, an internal medicine physician, noted the importance of red foods in diets. Restricting lycopene-rich foods could lead to reduced brain function.

The research employed a randomized crossover design, allowing participants to serve as their own comparisons before and after the tomato paste consumption. Blood tests showed a borderline increase in BDNF, a protein linked to brain-cell growth. Although the brain scans indicated changes in resting brain connectivity, the small sample size limits the findings.

The study, published in the journal Antioxidants, did not demonstrate prevention of cognitive decline or disease, but it highlights potential brain effects from lycopene-rich foods. Larger studies are necessary to confirm these preliminary findings and assess lycopene’s impact on cognitive health.

According to Dr. Showalter, individuals with low lycopene levels face higher mortality rates and increased cardiovascular events. Foods such as watermelon, papaya, and red peppers contain lycopene, though cooked tomatoes like ketchup and sun-dried tomatoes provide high amounts.