Lycopene

Lycopene (CAS 502-65-8) is a lipophilic, tetraterpene carotenoid hydrocarbon pigment found in red, pink, and orange fruit and vegetables, such as tomatoes, apricots, melons, papayas, grapes, peaches, and cranberries. However, it is most often isolated from tomato (Solanum lycopersicum). The compound naturally occurs as all-trans lycopene, but through exposure to light, can isomerize. Therefore, it requires care while handling the product. Lycopene has been associated with numerous biological activities. For example, it exhibits antioxidant effects. Antioxidants act as free radical scavengers; they prevent food components from reacting with oxygen and ultimately delaying spoilage of perishable items. Lycopene can neutralize reactive species, such as hydrogen peroxide, hydroxyradicals, and nitrogen dioxide. This compound also displays anticancer activities, cardiovascular effects, neurobiological effects, and anti-inflammatory effects.

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