Scientists at The Ohio State University say a specially designed tomato and soy drink may help lower harmful inflammation in adults with obesity.
The findings come from a new clinical study that explored whether certain natural plant compounds can improve health by calming the body’s inflammatory response.
The research was published in the journal Molecular Nutrition & Food Research.
For many years, scientists have been interested in the connection between food and inflammation. Chronic inflammation is now believed to contribute to many modern diseases, including obesity, type 2 diabetes, heart disease, arthritis, and even some cancers.
Unlike short-term inflammation, which helps the body heal after injury or infection, chronic inflammation can quietly damage tissues over many years. Because of this, researchers are searching for ways to reduce inflammation safely and naturally.
The new study focused on compounds found in tomatoes and soybeans.
Tomatoes contain lycopene, a bright red pigment that has antioxidant effects. Antioxidants help protect the body from cell damage linked to aging and disease. Soybeans contain isoflavones, plant-based chemicals that may affect inflammation, hormone activity, and metabolism.
Previous studies had already suggested that people who eat diets rich in tomato products or soy foods may have lower risks of certain illnesses. Some earlier research also hinted that combining tomatoes and soy could affect inflammation-related pathways inside the body.
Based on this evidence, researchers at Ohio State developed a tomato-soy juice containing high levels of lycopene and soy isoflavones.
The new study tested whether this drink could actually change inflammation markers in humans.
Twelve healthy adults with obesity took part in the trial. Obesity is often linked to chronic low-level inflammation because fat tissue can release inflammatory substances into the bloodstream.
During the study, participants drank two small cans of the tomato-soy juice every day for four weeks. Later, after a washout period, they drank a different tomato juice that lacked the same high levels of lycopene and soy compounds.
The researchers collected blood samples before and after each test period. They measured several cytokines, which are proteins produced by the immune system that help control inflammation.
After drinking the tomato-soy juice, participants showed lower levels of several inflammatory proteins, including IL-5, IL-12p70, and GM-CSF. Another inflammation marker called TNF-alpha also showed signs of decreasing.
The control tomato juice did not produce the same effects.
Researchers also analyzed urine samples to study metabolites, which are small molecules produced during the body’s chemical processes. These tests showed that the tomato-soy juice caused noticeable biological changes linked to soy compounds.
Jessica Cooperstone, one of the study leaders, explained that the researchers wanted to carefully test whether food-based interventions could truly influence inflammation in measurable ways.
The findings are important because many people are interested in natural approaches to improving health. Researchers believe foods rich in plant compounds may one day become part of strategies to help manage chronic diseases.
However, the scientists also stressed that the study was only an early step. The research included a very small number of participants and lasted only a short period of time. Larger studies involving more people will be needed before doctors can make strong recommendations.
The team has already launched a pilot clinical trial studying whether the same tomato-soy juice may help patients with pancreatitis. Pancreatitis is a painful condition involving inflammation of the pancreas. Current treatment mainly focuses on symptom control because few options directly reduce inflammation in the disease.
Animal studies performed by the researchers have already shown encouraging results, suggesting the juice may reduce inflammation and disease severity.
Scientists say the growing field of nutrition research is helping reveal how foods affect the body at a much deeper level than previously understood. Instead of simply providing calories and nutrients, foods may actively influence inflammation, metabolism, immune activity, and disease risk.
Reviewing the study overall, the findings appear promising but still preliminary. The study was carefully controlled and used biological testing to measure inflammation markers, which strengthens the scientific value of the results.
Still, because only 12 people participated, it is impossible to know whether the same benefits would appear in larger and more diverse populations.
The research does support the growing idea that certain plant compounds may help improve health, but much more evidence is needed before tomato-soy juice could be considered a proven medical intervention.
Future research will help determine whether these early findings can translate into real long-term benefits for people living with chronic inflammatory diseases.
