Lycopene: Cooking tomatoes makes them healthier, the opposite of every other vegetable

Heat processing (cooking, canning) converts lycopene from trans to cis configuration, which is 2-3x more bioavailable. Unlike most nutrients that degrade with cooking, lycopene actually becomes MORE available from processed tomatoes. Tomato paste has more bioavailable lycopene than raw tomatoes. The best "supplement" form of lycopene might be pizza sauce.Publications of interest:https://pubmed.ncbi.nlm.nih.gov/17391568/https://pubmed.ncbi.nlm.nih.gov/11192026/https://pubmed.ncbi.nlm.nih.gov/9209178/