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Kosher certification refers to the certification of food, ingredients and additives in accordance with kosher dietary laws. Its scope involves food and ingredients, food additives, food packaging, fine chemicals, drugs, machinery production enterprises, etc. On-site certification of compliance with kosher standards can only be conducted by a Rabbi. Jewish specialists are required to hold qualifications and licenses, just as lawyers are required to be licensed as lawyers. Kosher certification has a sound legal and theoretical, practical basis and management. Jewish experts interpret and administer kosher food laws. More than 40 percent of food products in the United States are Kosher certified. Since Kosher stands for cleaner and more hygienic, it has become a symbol of product safety and high quality.

In the randomized, double-blinded crossover study, 11 well-trained male athletes underwent three exhaustive exercise tests after a week of supplementation with a tomato powder, then a lycopene supplement, and then a placebo. Three blood samples (baseline, post-ingestion, and post-exercise) were taken for each of the supplements used, in order to evaluate total antioxidant capacity and variables of lipid peroxidation, such as malondialdehyde (MDA) and 8-isoprostane.