Italian food lovers, rejoice. New research shows a compound derived from tomatoes — a staple of Italian cuisine — is good for the heart.

The study, published in the journal Food & Nutrition Research, found that taking the carotenoid-rich tomato extract supplement known as Cardiomato reduced low density lipoprotein (LDL or “bad”) cholesterol associated with heart disease in as little as two weeks.

Lycored, an international wellness company at the forefront of ingredient and nutrition supplements, announced today, the publication of its paper in the international peer-reviewed journal, Food & Nutrition Research.

Within the paper, scientists show that taking the carotenoid-rich tomato extract (CRTE), CardiomatoTM, supplement for only two weeks inhibits the oxidation of Low Density Lipoprotein (LDL), the cholesterol most often associated with heart disease.

The study, funded by supplement maker Lycored, was carried out by scientists at Naturalpha Clinical Nutrition Center at Hôpital Saint Vincent de Paul, adds to a growing body of research that has found lycopene — a compound in tomatoes — plays in cardiovascular health.

The compound has also been linked to a reduced risk of prostate cancer.

"The use of a whole food extract from the tomato as a method of addressing the oxidation of LDL, the most dangerous form of cholesterol, and improving the metabolic picture following a meal, is a new concept," said Dr. Karin Hermoni, a specialist with Lycored.

For the study, researchers tracked 146 healthy adults, half of whom were given the tomato extract (and half a placebo) for a two-week period.

Researchers measured the participants' oxidized LDL, glucose, insulin, and triglyceride levels over the course of the study. Results showed those who took the tomato extract had improved LDL cholesterol levels, even after a high-fat meal.