Tomato and tomato products are known as potential factors to decrease oxidative stress
biomarkers. Therefore, the objective was to evaluate the effects of consumption of two
tomato sauces with different concentrations of lycopene on oxidative stress markers.
Thirty healthy subjects (Men/women: 9/21; Aged 39 ± 6 years old; BMI: 24.5 ± 3.3 kg/m2)
were recruited to participate in a double-blind crossover study. Participants had to consume
160 g/day of tomato sauce, while maintaining their usual dietary and physical activity
habits.