Lycopene, which is a carotenoid and a phytochemical is the main reason for why tomatoes are radio-protective.
Let's cut to the chase: I was wondering if this claim of this source is of scientific value:
"Heating will result in an increase in amount of lycopene absorbed by the body."
It may be possible that the researcher made a more "every-day" statement for the readers to understand.
I have two questions:
- Is the statement scientifically correct?
- If so, why and how would such a chemical be absorbed more with the heating process?
Note that if you want to make the argument that this is a biology question rather than a chemistry one, I would bring up these reasons:
The temperature in which the heated lycopene and raw tomato are going to be absorbed in the body are the same. Thus, it might be possible that heating lycopene results in a chemical reaction.
I'm not looking for the pattern of absorption by the body. I'm looking for possible changes or specifications of its structure.