Lycopene, a red carotenoid pigment found primarily in tomatoes and tomato-based products, has been studied for its potential cardiovascular benefits. The scientific interest stems from its antioxidant properties, which help neutralize free radicals and reduce oxidative stress, a known contributor to atherosclerosis and other cardiovascular diseases (CVD).

Several epidemiological studies have shown an association between higher dietary lycopene intake or higher plasma lycopene levels and reduced risk of CVD, including lower incidence of myocardial infarction and stroke. Randomized controlled trials (RCTs) have yielded mixed but generally positive results; some have demonstrated that lycopene supplementation can reduce LDL cholesterol oxidation, improve endothelial function, and modestly lower blood pressure. For example, a meta-analysis published in 2017 in Atherosclerosis found that lycopene supplementation significantly reduced systolic blood pressure in prehypertensive and hypertensive subjects.

However, the overall strength of evidence is moderate rather than strong. The studies vary in quality, dosage, and duration, and not all have shown clinically meaningful effects. While safety is generally good, lycopene supplementation should not replace standard CVD treatments. Instead, it may serve as a helpful adjunct within a balanced diet rich in fruits and vegetables. Current scientific consensus supports some benefit, but further large-scale, long-term RCTs are needed to fully confirm lycopene’s role in cardiovascular disease prevention and management.