One study examined the metabolic effects of
tomato juice consumption on females between the ages of 20 and 30, each with a body mass index (BMI) greater than 20.
Cooked tomatoes provide even more lycopene than raw ones, so tomato sauce works, too — and a 2013 Iranian study found that
tomato juice consumption was also beneficial for reducing systemic inflammation.
Not exact matches
I would deduce that while there are benefits to drinking raw
tomato juice, if lycopene
consumption is what you are looking for, cooking the
tomato will have a greater impact.