This tomato-soy juice reduced inflammation in just four weeks
SkimNews Take
The combination of lycopene and soy appears to create a synergistic anti-inflammatory effect, suggesting a more complex nutritional interaction than individual ingredient benefits alone.
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- Tomato‑Soy Juice rich in lycopene and soy isoflavones, when consumed daily for four weeks by obese adults, cut three systemic inflammation proteins, while a control tomato juice did not.
- Ohio State University researchers, led by associate professor Jessica Cooperstone, conducted the trial and emphasized rigorous testing of food‑based interventions.
- National Institute of Diabetes and Digestive and Kidney Diseases awarded funding for a pilot trial to test the same juice’s effect on inflammation in pancreatitis patients.
- The study was published in Molecular Nutrition & Food Research and builds on earlier Ohio State work linking the juice to reduced prostate‑specific antigen levels in prostate cancer patients.
Why it matters: Obese adults gain a low‑cost dietary tool to curb inflammation, potentially lowering the burden of chronic disease on patients and health insurers while opening a new market for functional foods.
