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Inflammation is a natural defense mechanism of the body. When you get hurt or have an infection, your immune system triggers inflammation to protect and promote healing. However, when inflammation persists for months or even years, it can become harmful. Chronic inflammation has been linked to conditions like obesity, diabetes, heart disease, cancer, arthritis, and other long-term health issues.
Because of this, scientists have been exploring safe and practical ways to reduce ongoing inflammation. While medications are effective in some cases, researchers are also examining whether common foods in our diet might influence inflammation and improve overall health.
A recent study from Ohio State University highlights that a specially formulated tomato-soy juice could be a promising option. The study, published in the journal Molecular Nutrition & Food Research, found that drinking this juice for just four weeks lowered several key indicators of inflammation in adults with obesity.
The research focused on two natural plant compounds. The first is lycopene, the pigment responsible for tomatoes’ vibrant red color. Lycopene belongs to a group called carotenoids, which are found in many fruits and vegetables. Past studies suggest lycopene may help shield cells from damage caused by free radicals—unstable molecules that can harm cells.
The second group of compounds is soy isoflavones, naturally present in soybeans and soy-based products. Scientists are interested in soy isoflavones because they may influence inflammation, how the body metabolizes substances, and hormone-related processes.
Years ago, Ohio State researchers developed a tomato-soy drink with high levels of both lycopene and soy isoflavones. The tomatoes used were specially bred to contain extra lycopene, and the drink was enriched with soy compounds. Previous research indicated that diets rich in tomatoes and soy might be linked to a lower risk of certain diseases, such as prostate cancer. Still, the scientists sought stronger evidence through carefully controlled human studies.
The study involved 12 healthy adults with obesity—a group often characterized by low-grade, chronic inflammation—making them ideal for testing anti-inflammatory measures. Participants drank two six-ounce cans of the tomato-soy juice daily for four weeks. After a break, they switched to a control tomato juice that had minimal carotenoids and no added soy compounds. Blood samples were taken before and after each phase, and the researchers measured cytokines—proteins produced by the immune system that regulate inflammation.
The results were promising. The tomato-soy juice led to significant decreases in three inflammatory proteins: IL-5, IL-12p70, and GM-CSF. Another inflammatory marker, TNF-alpha, also decreased, although not enough to meet the statistical threshold. Urine analysis revealed changes in metabolites indicating the beverage influenced bodily functions across the body.
Some biological effects were observed even with tomato-only juice, but the most significant changes correlated with the soy isoflavones in the special drink. This demonstrates that food can lead to measurable biological responses within a relatively short period, providing direct evidence from human participants rather than relying solely on laboratory experiments.
The researchers are now expanding their investigations to explore whether the same beverage can aid other health conditions. They received funding to study its potential benefits for people with pancreatitis—a painful condition involving pancreatic inflammation—where current treatments are limited and more options are desperately needed.
This research offers hopeful insights that specific combinations of plant-based foods might help decrease inflammation. A key strength of the study is that it was a controlled human trial, not just observational data. However, with only 12 participants, the sample size is small. Larger studies will be necessary to validate these findings and to determine whether the reduction in inflammatory markers translates into significant, long-term health improvements. Nonetheless, the study supports the growing idea that certain foods could complement traditional treatments in managing chronic inflammation.
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