Tomato-Soy Juice Reduces Inflammation in Adults with Obesity

After four weeks of daily consumption, a tomato-soy juice enriched with plant-derived compounds significantly decreased inflammatory protein levels in healthy adults with obesity, according to new research.

The study demonstrated that this beverage, formulated with high amounts of lycopene and soy isoflavones, reduced blood markers linked to systemic inflammation when compared to a control tomato juice lacking these compounds.

Plant Compounds and Their Effects on Inflammation

Lycopene, responsible for the red color in tomatoes, and soy isoflavones, flavonoids that mimic estrogen actions, are phytochemicals associated with antioxidant and anti-inflammatory properties. The tomato-soy juice was developed by Ohio State researchers using a high-lycopene tomato variety, fortified with soy isoflavone extract.

Lead author Jessica Cooperstone, associate professor at The Ohio State University, explained the research aims to rigorously test food-based interventions to modulate inflammation rather than relying on assumptions about anti-inflammatory effects.

Study Design and Findings on Inflammatory Markers

The clinical trial involved 12 healthy adults with obesity who consumed two 6-ounce cans of the tomato-soy juice daily for four weeks, followed by a washout period and then four weeks of a low-carotenoid control tomato juice.

Blood samples collected before and after each intervention revealed significant reductions in interleukin (IL)-5, IL-12p70, and granulocyte-macrophage colony-stimulating factor (GM-CSF) only after the tomato-soy juice period. Tumor necrosis factor alpha (TNF-a) showed a downward trend but did not reach statistical significance.

Metabolite Changes and Biological Implications

Urine analyses indicated some metabolite profile changes common to both juices, suggesting effects attributable to tomatoes regardless of lycopene content. Notably, shifts in soy isoflavone metabolites were prominent after tomato-soy juice consumption, implying influence on bodily biochemical processes.

Cooperstone noted that the intervention likely involves more than just lycopene and isoflavones, emphasizing the importance of clinical trials to understand how foods relate to health.

Ongoing Research on Pancreatitis and Future Prospects

Building on these findings, the research team has secured funding from the National Institute of Diabetes and Digestive and Kidney Diseases to conduct a pilot clinical trial assessing the tomato-soy juice’s effect on inflammation in individuals with pancreatitis.

Animal studies have shown the juice can reduce inflammation and severity of chronic pancreatitis, supporting the hypothesis that it may improve quality of life for patients by decreasing inflammation beyond current palliative care focused on symptom management.

The study results were published in Molecular Nutrition & Food Research on March 5, 2026, authored by Maria J. Sholola and colleagues, including Jessica L. Cooperstone.

Funding for this research was provided by the U.S. Department of Agriculture, the National Institutes of Health, the Lisa and Dan Wampler Endowed Fellowship for Foods and Health Research, and the Foods for Health Initiative at Ohio State.