A leading cardiologist has highlighted new evidence suggesting that one of the Mediterranean diet’s staple foods could help protect against heart disease.

According to Dr Aurelio Rojas, tomatoes are packed with lycopene, a powerful natural antioxidant that has been linked to a lower risk of cardiovascular disease and heart attacks.

Citing a 2019 systematic review of multiple studies, Rojas said people who consumed more tomatoes or had higher levels of lycopene in their bodies were found to have a reduced risk of heart problems.

‘Lycopene is one of the most powerful natural antioxidants we know,’ he said.

He explained that the compound helps reduce the oxidation of LDL, or ‘bad’ cholesterol, a process that contributes to the build-up of plaque inside arteries.

It also appears to improve blood vessel function and reduce inflammation, both of which are important for maintaining a healthy heart.

However, Rojas said many people are unaware that cooked tomatoes may offer greater health benefits than raw ones.

‘The lycopene in cooked tomatoes is much easier for the body to absorb than the lycopene in raw tomatoes,’ he explained.

He added that absorption increases even further when tomatoes are eaten with a healthy fat.

‘If you combine tomatoes with a fat, ideally extra virgin olive oil, your body can absorb much more lycopene,’ he said.

That means a simple homemade tomato sauce made with extra virgin olive oil could provide more usable lycopene than eating a raw tomato on its own.

Rojas said the findings are a reminder that some of the healthiest foods are already staples of the Mediterranean diet.

‘Science reminds us that we don’t always need exotic foods or miracle supplements. Some of the best foods for looking after our hearts have been in our kitchens all along.’