Daily intake of fruit and vegetable soups processed in different ways increases human serum β-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

► Two differently processed fruit and vegetable soups were investigated. ► Carotenoid bioavailability and oxidative stress biomarkers were analysed. ► The optimised soup enhanced serum β-carotene and lycopene concentrations. ► The optimised soup reduced the activity of serum antioxidant enzymes. ► Food processing may enhance the bioavailability of phytochemicals.