Daily Tablespoon of Tomato Paste Linked to Cognitive Benefits in Small Study

A daily serving of approximately two tablespoons of tomato paste may sharpen cognitive functions like attention and processing speed, according to a small study conducted in Spain. The research, published in the journal Antioxidants, explored the effects of lycopene, an antioxidant found in tomatoes and other red fruits, on brain health.

In the trial, 42 healthy adults aged 40 to 55 participated in a randomized crossover design. They followed two dietary phases for three months each, separated by a one-month washout period. During one phase, participants consumed about 35 grams of tomato paste daily, which is roughly two tablespoons. In the other phase, they followed a diet low in lycopene, avoiding foods such as tomatoes and adhering to their usual eating habits.

Participants demonstrated notable improvements when consuming the tomato paste. Scores for concentration increased by an average of 7.2 points, processing speed by 8.3 points, and associative memory (matching faces with names) by 0.8 points compared to their performance on the low-lycopene diet. Blood tests also indicated a borderline increase in BDNF, a protein crucial for brain-cell growth and adaptability.

A subset of participants underwent brain scans, which revealed changes in resting connectivity—how different brain regions interact when not engaged in a specific task. Researchers suggested this could indicate more efficient brain communication, though they emphasized that the small sample size prevents definitive conclusions about a meaningful brain benefit.

While the study did not establish that tomato paste prevents cognitive decline or disease, it provides preliminary insights into how lycopene-rich foods might impact brain function. The researchers characterized the findings as preliminary and stressed the need for larger studies to confirm these effects.

Dr. John Showalter, an internal medicine physician and chief operating officer of Linus Health, commented that the study aligns with existing research highlighting the importance of naturally red foods in the diet. He noted that restricting lycopene-rich foods might negatively affect brain function, citing a larger body of evidence linking low lycopene levels to increased mortality and cardiovascular events. He also pointed out that concentrated tomato products, such as ketchup and sun-dried tomatoes, along with other foods like watermelon, papaya, and red peppers, are good sources of lycopene.

The researchers indicated that further investigation is required to clarify the potential cognitive support offered by lycopene-rich foods.