Move over, lycopene. Tomatoes' secret sauce may be phytoene

A recent study from Tufts University suggests that a lesser-known compound in tomatoes, phytoene, may be responsible for the fruit's protective effects against fatty liver disease. For years, lycopene, a red pigment found in tomatoes, has been the star nutrient, but this new research highlights the potential benefits of its precursor, phytoene.

The study found that mice fed a phytoene supplement had significantly less fatty liver disease than those without the supplement, even when both groups were fed a high-refined-carbohydrate diet. While phytoene is not visible in ripe red tomatoes, it is a natural building block that plants convert into lycopene and other carotenoids.

Phytoene is more readily absorbed by the body than lycopene, which could explain why tomato powder has outperformed purified lycopene in protecting the liver in animal studies. The research also found that female mice accumulated more phytoene in the liver than males, which may influence the compound's ability to protect against fatty liver disease.

Although the study was conducted on mice, the findings suggest that consuming phytoene-rich fruits and vegetables, such as tomatoes, carrots, and watermelon, could potentially help prevent or slow the progression of metabolic liver disease in humans. However, more research is needed to confirm these results and understand how genetic differences in the enzymes that metabolize phytoene may affect individual responses.