There is evidence that processed tomato products may protect against inflammation, according to a new study.

Researchers from the University of California Davis, National Center for Food Safety & Technology in Illinois and Penn State University investigated the effects of processed tomato products on blood vessel dilation and C-reactive protein levels in overweight and obese men and women.

C-reactive protein is a biomarker of inflammation.

They studied 56 individuals who ate a low-tomato diet for three weeks followed by six weeks of either a high-tomato or low-tomato diet. After six weeks, the high-tomato group showed a lower C-reactive protein level compared with the low-tomato group.

Higher tomato intake was also associated with increased mean vessel diameter, and the researchers concluded that processed tomatoes do indeed provide protection against inflammation.

Tomatoes are a rich source of lycopene, a powerful antioxidant.

Recent research suggests that inflammation does not only increase the risk of cardiovascular disease, cancer and diabetes, but it is also implicated in osteoporosis and neurological degenerative disorders.

For those who may not be getting enough antioxidants from their diet, nutritional supplements may be a good alternative.