In collaboration with Ass. Prof. Ryuji NAGAI of Tokai University, tomato varieties were grown with an enhanced level of esculeoside A, and a process for its enrichment during tomato juice preparation was established
https://www2.aso.u-tokai.ac.jp/~rnagai/athero.htm (Japanese)
Nagasaki Prefecture to pioneer sales of tomato and tomato juice with increased amount of esculeoside A, a cholesterol-lowering agent