Tomato-soy juice reduces inflammation and modulates urinary metabolome in adults with obesity

Authors: SHOLOLA, MARIA - The Ohio State University; MILLER, JENNA - The Ohio State University; BILBREY, EMMA - The Ohio State University; Novotny Dura, Janet; FRANCIS, DAVID - The Ohio State University; MACE, THOMAS - The Ohio State University; COOPERSTONE, JESSICA - The Ohio State University

Submitted to: Molecular Nutrition and Food Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/3/2026
Publication Date: N/A
Citation: N/A

Interpretive Summary: Inflammation is a process by which the body fights infection, but chronic, low-grade inflammation is a hallmark of many noncommunicable diseases, including obesity. In 2018, at least half of American adults were diagnosed with one or more chronic illness linked to excess inflammation. Diets enriched with tomatoes and soy have been associated with better health outcomes in inflammation-related illnesses. Tomatoes contain a red pigment called lycopene and soy contains compounds called isoflavones, both of which are considered key bioactive components that support health benefits. Both lycopene and isoflavones are thought to suppress chronic inflammatory pathways and other etiological factors of chronic disease. On the basis that whole food combinations may exert greater effects than isolated food compounds, ARS researchers, in collaboration with colleagues at Ohio State University, examined the anti-inflammatory and metabolic effects of a novel functional food product, tomato-soy juice, compared to a low carotenoid tomato juice control. In this study, we investigated the anti-inflammatory and metabolic effects of a novel tomato-soy juice which contained both lycopene and isoflavones, compared to a low-carotenoid tomato juice control which did not contain lycopene and isoflavones. We recruited obese adults to drink 2 cans of one juice product for one month, then after a month-long break, consume 2 cans of the other juice product for one month. At the beginning and end of each treatment period, we measured blood markers called inflammatory cytokines, and we measured metabolites in blood and urine to monitor health and absorption of the healthful tomato and soy compounds. Several inflammatory cytokines decreased when volunteers drank the tomato-soy juice product. In addition, blood and urine demonstrated that healthful compounds from the tomato-soy juice were absorbed and metabolized. These results will be used by scientists to improve health through diet.

Technical Abstract: Chronic, low-grade inflammation is a hallmark of many noncommunicable diseases, including obesity. Diets enriched with tomatoes and soy have been associated with better health outcomes in inflammation-related illnesses, with lycopene and isoflavones considered key bioactive components, respectively. On the basis that whole food combinations may exert greater effects than isolated phytochemicals, we examine the anti-inflammatory and metabolic effects of tomato-soy juice compared to a low carotenoid tomato juice control in obesity. In a randomized, crossover trial, 12 healthy adults with obesity were provided either tomato-soy juice (54 mg lycopene/d, 189.9 mg isoflavones/d) or a low carotenoid tomato juice (no isoflavones) daily for 4 weeks, then crossed over to the other treatment following a washout period. Plasma carotenoids, cytokines, and the urine metabolome were measured pre- and post-interventions. Plasma lycopene significantly increased by 2.48-fold after tomato-soy intake. IL-5, IL-12p70, and GM-CSF significantly decreased (P < 0.05), and TNF-a trended downward (P = 0.052) following tomato-soy. Soy isoflavones and their metabolites primarily distinguished post-tomato-soy urine profiles. Both interventions induced some shared metabolomic changes in the urine, indicating tomato-driven effects independent of lycopene. Tomato-soy intake reduced some pro-inflammatory cytokines and altered the urine metabolomic profile in adults with obesity, supporting future studies using this functional food product for other inflammation-related conditions.