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 | LycopeneMW: 536.88
Formula: C40H56 | | |
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Phytochemical: |
Lycopene
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| Properties: | Lycopene is the most important nutrient of the tomato. Lycopene is a very efficient antioxidant, which can neutralize oxygen derived free radicals. The oxidative damage caused by these free radicals has been linked to many degenerative diseases such as cardiovascular diseases, premature aging, cancer and cataracts.
E. Giovannuncci (1999) claims that " The consistently lower risk of cancer for a variety of anatomic sites that is associated with higher consumption of tomatoes and tomato-based products adds further support for current dietary recommendations to increase fruit and vegetable consumption". Dr. Giovannuncci reviewed 72 studies of which 57 showed an inverse relation ship between blood lycopene levels (or tomato consumption) and cancer risk of prostate, lung and stomach.
In cross sectional population studies, Dr. Kristenson found that a low lycopene level in the blood was associated with increased mortality form heart diseases.
In many countries it is allowed that foods containing tomato lycopene are advertised as "containing antioxidants for the maintenance and support of healthy cells".
| | Description: | Lycopene belongs to the family of carotenoids. It has a structure that consists of a long chain of conjugated double bonds, with two open end rings. The structure lycopene is the longest of all carotenoids.
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| Distribution: | Lycopene is the red pigement of ripe tomatoes. Tomatoes contribute over 85% of the lycopene intake by women (Chug-Ahuja, 1993). Lycopene is also found in guava, pink grapefruit, red oranges and watermelon
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