Tufts University Study Finds Hidden Tomato Compound Fights Fatty Liver Disease
Researchers at Tufts University discovered that phytoene, a colorless compound in tomatoes, significantly reduces fatty liver disease development by activating fat-burning proteins.
Tomatoes contain a hidden component invisible to the naked eye that researchers say could be just as crucial for liver health as the well-known red pigment lycopene. Scientists from Tufts University in the United States found that phytoene, a colorless compound used by the plant as a precursor to lycopene, sharply reduced the development of fatty liver disease in laboratory trials.
The discovery, published in the scientific journal Molecular Nutrition & Food Research, explains why whole tomato powder historically provided better liver protection than pure lycopene alone. The study focused on metabolic dysfunction-associated steatotic liver disease (MASLD), a silent chronic condition affecting an estimated 38% of adults in the US—about 100 million people. Its prevalence surges to 75% among individuals dealing with obesity or diabetes.
The Colorless Compound That Ignites Fat Burning
For years, most scientific attention was directed toward lycopene due to its vibrant red color and antioxidant properties. However, phytoene has emerged as a highly significant protective agent.
Na Youn Lee, the lead author of the study and a doctoral student at the Friedman School of Nutrition Science and Policy at Tufts University, explained:
"Both lycopene and phytoene are present in substantial amounts in tomatoes and tomato products. But we know from previous studies that phytoene is actually more easily absorbed by the body."
To test its effects, researchers fed mice a diet high in refined carbohydrates for six months, mimicking a human diet that promotes fatty liver disease, including frequent consumption of sugary foods and drinks. Half of the mice also received phytoene in a dosage equivalent to a human daily intake of three to four medium tomatoes, or about 100 grams of tomato paste.
The findings showed that mice receiving phytoene developed a much less severe grade of fatty liver disease. The compound activated several proteins that regulate metabolism in the liver, prompting the organ to burn excess fat for energy instead of allowing it to accumulate in cells and cause inflammation and tissue damage.
Beyond Tomatoes
According to the researchers, phytoene is present in a variety of other common fruits and vegetables. Dr. Xiang-Dong Wang, the senior author of the study and a scientist at the USDA Human Nutrition Research Center on Aging at Tufts University, concluded:
"Our findings have broad implications, as phytoene is not only abundant in yellow, orange, and red tomatoes, but is also present in many other common fruits and vegetables, including carrots, red peppers, pink grapefruits, watermelons, and apricots. If further studies confirm our findings, encouraging the public to eat more phytoene-rich fruits and vegetables could be an effective strategy to help prevent metabolic liver diseases or slow their progression in high-risk groups.’’
