May 2002 PMID 11982434

Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.

Veronica Dewanto, Xianzhong Wu, Kafui K Adom, Rui Hai Liu

Full text PDF Download social card

Mentions

152

Peak: 2 in Jan 2024

across 5 sources since May 2019

Extended reach

52,051

potential audience

Total likes

1,880

Video views

43,230

Mentions per month

May 2019 – Aug 2025

Where it's discussed

News132 articles
Blogs8 articles
X / Twitter5 posts
Facebook4 posts
YouTube3 videos

AI synopsis

What people are saying

Posts reflect a general supportive attitude towards the research, emphasizing phrases like 'thermal processing enhances the nutritional value,' and some users express surprise or curiosity about the benefit, while others maintain a cautious tone, indicating moderate interest and engagement. The tone is mostly informational and positive, with references to specific results such as increased antioxidant activity, highlighting the research’s potential impact on perceptions of food processing.

AgreementModerate agreement

Most discussions acknowledge the positive aspects of thermal processing, recognizing its role in increasing antioxidant activity, though some express skepticism or highlight limitations.

InterestModerate interest

The discussions show moderate curiosity, with participants referencing the study's findings and implications but not deeply exploring technical details.

EngagementModerate engagement

Comments include retweets, brief remarks, and mentions of the research, indicating a basic level of interaction, though few elaborate or critique the findings.

ImpactModerate impact

The debates suggest that the publication influences opinions about nutritional benefits of processed tomatoes without transforming much of the audience's perspective.

Abstract in brief

Thermal processing of tomatoes at 88°C can increase their total antioxidant activity and bioaccessible lycopene content, despite causing a significant reduction in vitamin C levels.
The study found that vitamin C decreased with heating, but trans-lycopene and overall antioxidant activity actually improved after processing.
These results challenge the idea that processed fruits and vegetables lose nutritional value, showing that certain beneficial compounds may become more accessible through thermal processing.]

Read the full abstract

All mentions

Vegetables More Nutritious When Cooked Than Raw in Some Cases

This video explores six vegetables that are actually healthier when cooked rather than raw, emphasizing the nutritional benefits of proper preparation methods and referencing relevant scientific studies.

Plant Based Science London · Sep 25, 2020 42,842 views

Vitamin C: Role in Health, Recovery, and Cold Prevention

This comprehensive video explores Vitamin C through an evidence-based lens, covering its role in collagen production, immune modulation, and athletic recovery. Learn how regular supplementation may reduce cold incidence…

The Vital Dose · May 5, 2025 383 views

Thermal Processing Enhances Tomato Nutritional Value and Antioxidants

Thermal processing of tomatoes at 88°C increases total antioxidant activity and bioaccessible lycopene content, despite reducing vitamin C levels. This suggests that certain beneficial compounds become more accessible…

현명한노후사연 · Aug 7, 2025 6 views

Lt. (Dr.) JILEN MAYANI Ph.D.

@DrJilenMayani · X

Aug 24, 2024 · 1 like · 264 followers View post →

Leave it to Beaver

@espacetimeNOT · X

RT @LuciaAronica:

Jan 27, 2024 · 1 share · 1,198 followers View post →

Dr Lucia

@LuciaAronica · X

Jan 27, 2024 · 9 likes · 1 share · 1,554 followers View post →

Sprague Cannery

@SpragueFoods · X

RT @SpragueFoods: Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity: https://t.co/CHZs…

Sep 1, 2019 · 1 share · 2,899 followers View post →