The study involved 47 adults aged 40 to 55 who completed two three-month dietary interventions separated by a one-month washout period.
During the trial, participants consumed tomato paste at a daily dose of 0.5 grams per kilogram of body weight, alongside a control diet restricted in lycopene, allowing researchers to compare the effects of the two dietary conditions.
Before and after the interventions, researchers assessed participants’ cognitive performance using validated neuropsychological tests and measured blood levels of lycopene and brain-derived neurotrophic factor (BDNF), a protein associated with neuronal function.
They also used resting-state functional magnetic resonance imaging (fMRI) to examine changes in connectivity between brain networks.
At the end of the trial, the researchers found that tomato consumption was associated with improvements in selective attention and associative memory, while brain imaging revealed changes in connectivity across several networks involved in attention and information processing.
“Resting-state fMRI revealed changes in brain networks, including reduced connectivity in frontoparietal and auditory networks, contrasting with reductions in the dorsal attention network during the control period,” the study authors wrote.
The findings suggest that tomato consumption may influence both cognitive performance and the way different regions of the brain communicate, although further research is needed to establish the significance and long-term effects of these changes.
The researchers also reported an association between increased lycopene levels and changes in functional brain connectivity.
“To our knowledge, this is the first clinical trial to link changes in the antioxidant lycopene with alterations in functional brain connectivity,” the authors noted.
“Specifically, increased lycopene correlated with reduced connectivity in the right frontoparietal network and enhanced connectivity in the dorsal attention network, the latter consistent with prior observational evidence that lycopene modulates this network.”
Lycopene is a naturally occurring antioxidant found in red and pink fruits, particularly tomatoes and tomato-based products.
According to the International Food Information Council, the compound provides the pigment responsible for their characteristic color and is known for its antioxidant properties.
Previous research has associated lycopene with several potential health benefits, including cardiovascular health, skin health and a possible role in reducing the risk of certain cancers.
The latest findings add to this body of research by examining its potential relationship with cognitive function in middle-aged adults.
However, the study involved a relatively small group of participants, and its findings do not establish that eating tomatoes prevents memory loss or improves cognition in the long term.
Further clinical trials will be needed to determine whether the observed changes can be replicated in larger populations and whether they translate into meaningful benefits for everyday memory and attention.
The results nevertheless provide new evidence for investigating whether lycopene-rich foods could contribute to maintaining cognitive health as people age.