PRODUCTS

LYCOPENE

Lycopene protects against sun damage.
Lycopene is strong antioxidant action may prevent or slow down the progression of some types of cancer.
Lycopene is protective effects appear particularly beneficial to those with low blood antioxidant levels or high levels of oxidative stress.

CAS Number: 502-65-8
EC Number: 207-949-1
E number: E160d (colours)
Chemical formula: C40H56
Molar mass: 536.888 g·mol−1

SYNONYMS:
ψ,ψ-Carotene, (6E,8E,10E,12E,14E,16E,18E,20E,22E,24E,26E)-2,6,10,14,19,23,27,31-Octamethyldotriaconta-2,6,8,10,12,14,16,18,20,22,24,26,30-tridecene, Lycopen, ψ,ψ‑Carotene, all‑trans‑lycopene, trans‑lycopene, Lycopene 7, C.I. 75125, E 160d, Lycopene oil, Lycopene powder, LYCOVIT, JARCOPENE™, Lycoypene

Lycopene is a symmetrical tetraterpene because it consists entirely of carbon and hydrogen and is derived from eight isoprene subunits.
Isolation procedures for lycopene were first reported in 1910, and the structure of the molecule was determined by 1931.
In its natural, all-trans form, Lycopene is long and somewhat flat, constrained by its system of 11 conjugated double bonds.

The extended conjugation is responsible for its deep red color.
Plants and photosynthetic bacteria produce all-trans lycopene.
When exposed to light or heat, lycopene can undergo isomerization to any of a number of cis-isomers, which have a less linear shape.

Isomers distinct stabilities, with highest stability: 5-cis ≥ all-trans ≥ 9-cis ≥ 13-cis > 15-cis > 7-cis > 11-cis: lowest.
In human blood, various cis-isomers constitute more than 60% of the total lycopene concentration, but the biological effects of individual isomers have not been investigated.

Carotenoids like lycopene are found in photosynthetic pigment-protein complexes in plants, photosynthetic bacteria, fungi, and algae.
They are responsible for the bright orange–red colors of fruits and vegetables, perform various functions in photosynthesis, and protect photosynthetic organisms from excessive light damage.

Lycopene is a key intermediate in the biosynthesis of carotenoids, such as beta-carotene, and xanthophylls.
Dispersed lycopene molecules can be encapsulated into carbon nanotubes enhancing their optical properties.
Efficient energy transfer occurs between the encapsulated dye and nanotube—light is absorbed by the dye and without significant loss is transferred to the nanotube.

Encapsulation increases chemical and thermal stability of lycopene molecules; it also allows their isolation and individual characterization.
Lycopene is a naturally occurring antioxidant from the carotenoid family.
Lycopene gives many fruits and vegetables their red, pink, orange, and yellow coloring.

The unconditioned biosynthesis of lycopene in eukaryotic plants and in prokaryotic cyanobacteria is similar, as are the enzymes involved.
Synthesis begins with mevalonic acid, which is converted into dimethylallyl pyrophosphate.
This is then condensed with three molecules of isopentenyl pyrophosphate, an isomer of dimethylallyl pyrophosphate, to give the 20-carbon geranylgeranyl pyrophosphate.

Two molecules of this product are then condensed in a tail-to-tail configuration to give the 40-carbon phytoene, the first committed step in carotenoid biosynthesis.
Through several desaturation steps, phytoene is converted into lycopene.

The two terminal isoprene groups of lycopene can be cyclized to produce beta-carotene, which can then be transformed into a wide variety of xanthophylls.
Absorption of lycopene requires that it be combined with bile salts and fat to form micelles.

Intestinal absorption of lycopene is enhanced by the presence of fat and by cooking.
Lycopene dietary supplements in oil may be more efficiently absorbed than lycopene from food.
Lycopene is not an essential nutrient for humans, but is commonly found in the diet mainly from dishes prepared from tomatoes.

The median and 99th percentile of dietary lycopene intake have been estimated to be 5.2 and 123 mg per day, respectively.
Lycopene is non-toxic and commonly found in the diet, mainly from tomato products.
There are cases of intolerance or allergic reaction to dietary lycopene, which may cause diarrhea, nausea, stomach pain or cramps, gas, and loss of appetite.

Lycopene may increase the risk of bleeding when taken with anticoagulant drugs.
Because lycopene may cause low blood pressure, interactions with drugs that affect blood pressure may occur.
Lycopene may affect the immune system, the nervous system, sensitivity to sunlight, or drugs used for stomach ailments.

Lycopenemia is an orange discoloration of the skin that is observed with high intakes of lycopene.
The discoloration is expected to fade after discontinuing excessive lycopene intake.
Lycopene is a plant nutrient that gives fruits like tomatoes and grapefruit their color.

Lycopene has been linked to improved heart health, sunburn prevention, and protection against certain cancers.
Lycopene is an antioxidant in the carotenoid family.
Antioxidants protect your body from damage caused by compounds known as free radicals.

When free radical levels outnumber antioxidant levels, they can create oxidative stress in your body.
This stress is linked to certain chronic diseases, such as cancer, diabetes, heart disease and Alzheimer’s.
Research shows that lycopene’s antioxidant properties can help keep free radical levels in balance, protecting your body against some of these conditions.

This incredible little molecule, Lycopene, was first isolated in 1910, and the full molecule structure was discovered in 1931.
First of all, lycopene is a phytonutrient.
Put simply, phytonutrients are antioxidants found in plant life.

These nutrients are not originally created by the human body, but rather produced by plants as a defense against environmental damage, such as pests, toxins and UV damage.
Instead of allowing free radicals to run free within the plant, it creates various types of phytonutrients to protect itself.

Just like plants, we’re subjected to a lot of dangerous environmental chemicals and other things, like prolonged sun exposure, that can cause free radicals to damage cells throughout our entire bodies as well.
That’s why it’s so important to “eat the rainbow.”

If you regularly eat plants of all colors, you can ensure you get enough phytonutrients to keep your body healthy.
There are more than 25,000 different kinds of phytonutrients found in plant foods, and one of the top five important classes is carotenoids.
Carotenoids both help plants absorb lights and protect chlorophyll from UV damage.

Of the 600 different types, lycopene makes this top five as well.
Like other carotenoids, lycopene is a fat-soluble nutrient, meaning it’s absorbed better when consumed alongside fats, such as avocados, olive oil or seeds.

The food with the highest concentration of lycopene is the tomato, although it can be found in many other plant foods as well.
Lycopene is also available as a dietary supplement in tablet, capsule and gelcap form.

There are multiple molecular compounds similar to lycopene that can mistakenly be marked as lycopene supplements, and because supplements aren’t accompanied by the same other compounds as they are in food, you won’t get the most effective benefit.
lycopene, an organic compound belonging to the isoprenoid series and responsible for the red colour of the tomato, the hips and haws of the wild rose, and many other fruits.

Lycopene is an isomer of the carotenes, the yellow colouring matter, both having the same molecular formula, C40H56, but differing in structure.
Lycopene was isolated from the black bryony (Tamus communis), a European yam, in 1873, and from tomatoes in 1875.

Lycopene is a non-essential human nutrient that is classified as a non-provitamin A carotenoid pigment since it lacks a terminal beta-ionone ring and does not mediate vitamin A activity.
However, lycopene is a potent antioxidant molecule that scavenges reactive oxygen species singlet oxygen.

Lycopene is a naturally occurring red carotenoid pigment that is responsible for red to pink colors seen in tomatoes, pink grapefruit, and other foods.
Having a chemical formula of C40H56, lycopene is a tetraterpene assembled from eight isoprene units that are solely composed of carbon and hydrogen.

Lycopene may undergo extensive isomerization that allows 1056 theoretical cis-trans configurations; however, the all-trans configuration of lycopene is the most predominant isomer found in foods that gives the red hue.
Lycopene is a red compound found naturally in fruits and vegetables like tomatoes, red bell peppers, apricots, pink oranges, and grapefruit.

Lycopene belongs to a group of chemicals known as carotenoids.
Chemically, Lycopene is made of a large polyene chain that contains 35–40 carbon atoms.
Lycopene is a non-provitamin A carotenoid and shows no vitamin A activity.

Your body absorbs lycopene better in its processed form than raw.
You can also take lycopene equally well as a supplement.
Lycopene is a carotenoid − a natural pigment that gives some vegetables and fruits their red color.

There are several published studies that evaluate whether lycopene in tomato products or supplements could have protective effects against prostate cancer and cardiovascular disease.
However, there is not enough evidence to say that lycopene provides such health benefits.

Lycopene is a carotenoid − a natural pigment that gives some vegetables and fruits their red color.
Lycopene is an antioxidant (a substance that protects against cell damage).
Tomatoes provide about 80% of the lycopene in the US diet.

Tomatoes processed with high heat contain lycopene in a form more usable by the body than in raw tomatoes; however, heat processing can destroy other nutrients such as beta-carotene, vitamin C, and vitamin E.
These are also antioxidants.

Synthetic lycopene is categorized as "generally recognized as safe" by the US Food and Drug Administration, but "safe" does not mean "effective".
Lycopene is an antioxidant.

In theory, antioxidants could protect against cancer by preventing damage to DNA and cell structures.
Unfortunately, the current research on lycopene is too limited in quality to ensure that lycopene decreases cancer risk.
Research has shown that higher lycopene levels strongly correlate with a reduced risk for prostate cancer.

For example, a meta-analysis showed that participants who reported higher lycopene intake and had higher blood levels of lycopene were at lower risk of prostate cancer.
Also, as lycopene intake and levels in the blood increased, cancer risk decreased further.

This has also been confirmed in epidemiological studies of lycopene intake and a reduced risk of head and neck cancers.
However, there's currently no evidence that the lycopene itself is directly causing this reduced risk.

For example, it's known that eating more fruits and vegetables overall is associated with a reduced risk of cancer.
Other behaviors that support health may also coincidentally occur in people who eat enough lycopene.

USES and APPLICATIONS of LYCOPENE:
Lycopene’s strong antioxidant action may prevent or slow down the progression of some types of cancer.
For instance, test-tube studies show that the nutrient may slow down the growth of breast and prostate cancers by limiting tumor growth.
In humans, observational studies link high intakes of carotenoids, including lycopene, to a 32–50% lower risk of lung and prostate cancers.

A 23-year study in more than 46,000 men looked at the link between lycopene and prostate cancer in more detail.
Men who consumed at least two servings of lycopene-rich tomato sauce per week were 30% less likely to develop prostate cancer than those who ate less than one serving of tomato sauce per month.

However, a recent review of 26 studies found more moderate results.
Researchers linked high lycopene intakes to a 9% lower likelihood of developing prostate cancer.
Daily intakes of 9–21 mg per day appeared most beneficial.

Lycopene may also help lower your risk of developing or prematurely dying from heart disease.
That’s in part because Lycopene may reduce heart disease risk factors.
More specifically, Lycopene may reduce free-radical damage, total and “bad” LDL cholesterol levels and increase “good” HDL cholesterol.

High blood levels of lycopene may also add years to the lives of people with metabolic syndrome — a combination of health conditions that can lead to heart disease.
Over a 10-year period, researchers noted that individuals with metabolic disease who had the highest blood lycopene levels had up to a 39% lower risk of dying prematurely.

In another 10-year study, diets rich in Lycopene were linked to a 17–26% lower risk of heart disease.
A recent review further associates high blood levels of lycopene with a 31% lower risk of stroke.
Lycopene’s protective effects appear particularly beneficial to those with low blood antioxidant levels or high levels of oxidative stress.

This includes older adults and people who smoke or have diabetes or heart disease.
Lycopene also appears to offer some protection against the damaging effects of the sun.
In one small 12-week study, participants were exposed to UV rays before and after consuming either 16 mg of lycopene from tomato paste or a placebo.

Participants in the tomato paste group had less severe skin reactions to the UV exposure.
In another 12-week study, daily intake of 8–16 mg of lycopene, either from food or supplements, helped reduce the intensity of skin redness following exposure to UV rays by 40–50%.

In this study, supplements providing a mix of lycopene and other carotenoids were more effective against UV damage than those providing lycopene alone.
That said, lycopene’s protection against UV damage is limited and not considered a good replacement for using sunscreen.

Tomato lycopene extract is used as a color additive in food products.
As a phytonutrient, lycopene may help prevent the occurrence of cervical cancer and asthma, as well as reduce symptoms of depression in individuals.

Smoothies may allow phytonutrients such as lycopene to be absorbed more effectively.
Lycopene is a powerful antioxidant.
Thus, Lycopene reduces free radical oxidative damage and resultant signs of aging.

Lycopene is anti-inflammatory and prevents several inflammation-related diseases like asthma, inflammatory bowel disease, obesity, etc.
Lycopene prevents heart disease such as atherosclerosis.
By stopping the arteries from getting blocked, lycopene lowers blood pressure and prevents cardiovascular disease.

Lycopene prevents cancer of the prostate, breast, lung, bladder, ovaries, colon, and pancreas.
Lycopene protects against sun damage.
Lycopene reduces the occurrence of gum disease.

Lycopene reduces the intensity of menopausal symptoms.
There are other carotenoids that are popular in research and health study.
One such carotenoid is beta-carotene, and it has some similarities and some differences to lycopene that are important to note.

Both are antioxidants.
Beta-carotene is a precursor to vitamin A.
Lycopene is not a precursor to any vitamins.

Lycopene has not been proven to have lasting or permanently damaging side effects from overconsumption.
Vitamin A from beta-carotene, however, is toxic, although this is only true in cases of over-supplementation, not in dietary intake.
When consumed dietarily, the body can filter out all unnecessary lycopene and beta-carotene.

Both have anti-inflammatory and anti-cancer properties.
Both protect against cognitive decline and eye disease.
The highest concentration of lycopene can be found in tomatoes.

In peppers, you’ll get the most beta-carotene per serving.
Beta-carotene supplements can negatively interact with a number of medications, including statins, orlistat, some cholesterol-lowering drugs and mineral oil.

Lycopene has potential complications when combined with blood thinners, fertility medications, nicotine and several other classes of dangerous drugs.
There is a suggested link between high beta-carotene levels and smoking-related cancer incidence.

There is no known link between lycopene and higher cancer risk.
One of the biggest benefits of lycopene is that it is an antioxidant and protects the body from free radical stress that can damage DNA and other cell structures.

The antioxidant properties of Lycopene help balance free radical activity in the body and, in doing so, may reduce the risk of certain diseases.
For example, there's emerging evidence that lycopene has a role in supporting the health of your bones.
There is growing evidence that lycopene can help maintain bone strength.

In a 2020 clinical study, lycopene was shown to affect bone metabolism, the constant production and breakdown of bone tissue.
The authors found that lycopene changed the activity of multiple genes that support bone density, providing strength to bones.
Additionally, the authors carried out a low-quality pilot, small-scale study with 39 women.

The study showed that supplementing with tomato sauce, high in lycopene, helped retain bone strength.
This research is exciting, but larger studies are needed to confirm these results.

HEALTH BENEFITS of LYCOPENE:
Lycopene is a natural compound found in many foods, from pizza sauce and ketchup to watermelons and grapefruits.
Lycopene’s a chemical called a carotenoid, which are natural pigments that give color to plants, fruits, and vegetables.
As a red carotenoid, lycopene is widely found in red and pink fruits and vegetables.

It’s known as one of the most powerful natural antioxidants, and because it’s still effective when heated, Lycopene’s easy to add to your diet through both fresh and processed foods.
Lycopene’s main health benefit is its antioxidant function.

Antioxidants are molecules that fight free radicals in our bodies.
Free radicals build up naturally in response to aging, but their levels increase due to environmental and behavioral factors like pollution and smoking.

Free radicals cause cell damage — in high levels, this damage is linked to a wide range of health conditions, including cancer, diabetes, and heart disease.
By stabilizing these free radicals, scientists believe that lycopene may reduce the risk of developing chronic illnesses.
While research is ongoing, lycopene may also promote good oral health, bone health, and blood pressure.

4 FOODS WITH MORE LYCOPENE THAN TOMATOES:
Tomatoes are the most popular source of lycopene, accounting for 85% of our total intake of the antioxidant.
Other red- and pink-hued fruits and vegetables have at least as much lycopene as tomatoes.
Dietitians share creative ways to enjoy these seven lycopene-rich foods.

When you hear about lycopene, the first food that often comes to mind is tomatoes.
And that makes sense, since 85% of the lycopene that people consume comes from the vibrant, red fruit.
The plant compound has powerful antioxidant properties that help neutralize free radicals, which wreak havoc in the body, potentially contributing to the development of chronic diseases like heart disease, diabetes and cancer.

Lycopene intake is associated with lower rates of these chronic diseases and has been shown to offer protective properties to pregnant women who could be at risk of developing preeclampsia.
Aside from fresh tomatoes, lycopene can be found in a variety of red- and pink-colored fruits and vegetables.
Some have significant amounts of lycopene—they offer up more than the 5,060 micrograms found in a cup of chopped fresh tomato.

*Tomato sauce
Lycopene content: 6.2 mg per 100 g
Since both heat and oil help the body absorb lycopene, a boiled tomato sauce made with a drizzle of oil is an excellent source of lycopene.
Use tomato sauce on pasta or pizza, or as the base of chili or stew.

*Guava
Lycopene content: 5.2 mg per 100 g
Sweet pink and red guava provide lycopene.
But note that many types of guava (such as Mexican guava, lemon guava, or apple guava) are yellow inside and don’t contain as much lycopene, if any.
You can eat the whole guava, including the skin, flesh, and seeds.
Some people prefer to peel it, and that’s fine, too.
Simply cut off the tip, then cut the rest into slices.

*Watermelon
Lycopene content: 4.5 mg per 100 g
Watermelon is a juicy, sweet source of lycopene.
Red watermelon has the most lycopene, while yellow and orange-fleshed watermelons have a bit less at about 3 mg per 100 g.
For a refreshing drink, blend watermelon with ice and fresh mint leaves.
Or try pairing watermelon with feta cheese, olive oil, and balsamic vinegar to serve as a salad.

*Cooked tomatoes
Lycopene content: 3.7 mg per 100 g
Though you lose a bit of vitamin C when you cook tomatoes, the heat increases lycopene content.
So saute, roast, or stir-fry tomatoes in oil according to your preference.
Cooked tomatoes are an excellent base for tomato sauce and tomato paste.

*Raw tomatoes
Lycopene content: 2.5 mg per 100 g
Ripe red tomatoes have about 2.5 mg lycopene per 100 g serving (think: one small 2.5 inch diameter tomato).
So try a tomato salad or chopped-tomato bruschetta topped with a bit of oil to help your body absorb the lycopene.
Note that green tomatoes don’t contain lycopene.

*Pink grapefruit
Lycopene content: 1.8 mg per 100 g
Pink and red grapefruits provide some lycopene, but white grapefruit has none.
Note that certain people should avoid grapefruit, since it can interfere with certain medications, including anticholesterol statins, some antihistamines, and some blood pressure medications.

WHY IS LYCOPENE IMPORTANT?
Lycopene is an antioxidant.
That means Lycopene helps stop free radicals from causing cellular damage that can lead to health conditions like cancer and heart disease.
In fact, lycopene is known to be more effective than any other antioxidant (including beta carotene and vitamin E) at stopping the cellular damage caused by free radicals.

WHAT HEALTH CONDITIONS CAN LYCOPENE HELP WITH?
Studies have linked lycopene to a reduced risk of several different health conditions.

*Heart disease
Lycopene is associated with a decreased risk of stroke and cardiovascular disease.
Lycopene may help:
Manage blood cholesterol by binding to “bad” low-density lipoprotein (LDL) cholesterol.

Protect against fatty buildup in arteries, which can lead to heart attacks and strokes.
Improve blood flow in blood vessels, which helps with blood pressure.
Prevent platelets from sticking together and forming blood clots.

*Prostate cancer
According to research, a high intake of lycopene — between 9 mg and 21 mg from food or supplements — may decrease the risk of developing prostate cancer.
There also might be a health benefit for those already diagnosed with prostate cancer.

Lycopene may:
Help improve treatment outcomes of advanced prostate cancer.
Reduce the risk of dying from prostate cancer.

Delay prostate cancer from progressing or worsening.
Help the body respond well to chemotherapy.

*Type 2 diabetes
Lycopene intake has been shown to help decrease fasting blood glucose levels, which helps with diabetes management.
Since lycopene is an antioxidant, it also helps lower oxidative stress.
That’s important because oxidative stress leads to insulin resistance and long-term complications from diabetes, such as heart disease.

FOOD SOURCES of LYCOPENE:
Tomato Soup
1 cup = 12,000 mcg
“While it is true that tomatoes are a source of lycopene, cooking foods with lycopene generally increases the bioavailability of lycopene, meaning that cooked tomato products have more of this antioxidant than a whole tomato,” explains Cindy Chou, RDN.

One cup of tomato soup has twice the amount of lycopene as one cup of raw tomatoes.
Try our Tomato Soup recipe to go along with your mains and sides, a quesadilla or grilled cheese sandwich or add tortellini or beans and greens into the soup for a filling and hearty meal.

Marinara Sauce
½ cup = 17,100 mcg
Looking for an easy way to get lycopene?
Try marinara sauce, a tomato-based sauce made with tomatoes, garlic and herbs that can be used as a dipping sauce, pasta sauce, pizza topping or in egg dishes like shakshuka.

About a half-cup portion of marinara sauce has more than three times the lycopene of a cup of fresh tomato.
Try store-bought marinara or make your own with a slow cooker.

OTHER POTENTIAL BENEFITS of LYCOPENE:
Lycopene may also offer a range of other health benefits — the best-researched ones include:
*May help your eyesight:
Lycopene may prevent or delay the formation of cataracts and reduce your risk of macular degeneration, the leading cause of blindness in older adults.

*May reduce pain:
Lycopene may help reduce neuropathic pain, a type of pain caused by nerve and tissue damage.

*May protect your brain:
Lycopene’s antioxidant properties may help prevent seizures and memory loss experienced in age-related diseases, such as Alzheimer’s.

*May contribute to stronger bones:
Lycopene’s antioxidant action may slow down the death of bone cells, reinforce bone architecture and help keep bones healthy and strong.
More studies in humans are needed before strong conclusions can be made.

TOP FOOD SOURCES of LYCOPENE:
All natural foods with a rich pink to red color generally contain some lycopene.
Tomatoes are the biggest food source, and the riper the tomato, the more lycopene it contains.
But you can find this nutrient in an array of other foods as well.

Here’s a list of foods containing the most lycopene per 100 grams:
Sun-dried tomatoes: 45.9 mg
Tomato purée: 21.8 mg
Guava: 5.2 mg
Watermelon: 4.5 mg
Fresh tomatoes: 3.0 mg
Canned tomatoes: 2.7 mg
Papaya: 1.8 mg
Pink grapefruit: 1.1 mg
Cooked sweet red peppers: 0.5 mg
There is currently no recommended daily intake for lycopene.
However, from the current studies, intakes between 8–21 mg per day appear to be most beneficial.

HIGHLIGHTS of LYCOPENE:
Lycopene is an antioxidant that belongs to the carotenoid group.
Lycopene’s found in high amounts in red and pink fruits, as well as dietary supplements.
Lycopene has shown blood pressure-lowering effects and diets rich in lycopene have been associated with lower risk of some types of cancer.

Lycopene may also have benefits for skin protection.
There is no official recommended daily intake for lycopene.
Average intake in the United States is estimated to be about 2 milligrams of lycopene per day, which is about the amount found in a ½ cup of cherry tomatoes.

Lycopene in the amounts found in plant sources is thought to be safe for everyone.
Certain groups, like people on blood-thinning or blood pressure medications and pregnant women, should avoid using lycopene from dietary supplements.

THE BASICS of LYCOPENE:
Lycopene, pronounced LIE-co-peen, is a nutrient in the carotenoid family, where you can find lutein, zeaxanthin, and many others, that’s naturally found in some plants.
Lycopene provides the pigment that gives red and pink fruits their color and is known to have antioxidant properties.
It’s most commonly associated with tomatoes and tomato products, which are particularly rich sources of lycopene.

LYCOPENE AND HEALTH:
Lycopene’s primary role in human health is as an antioxidant.
Antioxidants neutralize the activity of reactive compounds called free radicals, which create oxidative stress within our body.

Sometimes oxidative stress can be beneficial for our body, like when we need to repair damaged tissues or fight against cancer cells, but when the amount and activity of free radicals overwhelms the protective effects of antioxidants, this uncontrolled oxidative stress can be associated with developing chronic diseases like certain types of cancer and cardiovascular disease.
Lycopene’s antioxidant properties help to maintain the balance of free radical activity in the body, which may be protective against some of these conditions.

The strongest evidence of lycopene’s benefit to health is related to its blood-pressure lowering effect.
Consuming more than 12 milligrams, mg, of lycopene per day has been shown to lower blood pressure, especially in people with high blood pressure.

Some observational studies have shown an association between a diet rich in lycopene and reduced risk of some types of cancer, including breast, prostate, and lung cancers.
However, research is inconsistent in these areas and randomized controlled trials have not demonstrated a consistent benefit to consuming lycopene from food or supplements for cancer prevention or treatment.

Although research is limited, lycopene shows promise for offering protection against the harmful effects of sun exposure on our skin.
However, it is not a substitute for sunscreen, which should be used even if a person consumes a lycopene-rich diet.

WHAT FOODS CONTAIN LYCOPENE?
Examples include tomatoes, red peppers, watermelon, pink grapefruit, papaya, asparagus, and yellow parsley.
Most Americans get most of their lycopene intake from processed tomato products such as ketchup and pasta sauce.
Currently, there is no recommended daily allowance (RDA) for lycopene intake.

WHAT HEALTH BENEFITS DO FOODS RICH IN LYCOPENE PROVIDE?
Foods that are rich in lycopene are also rich in other antioxidants, vitamins, minerals, and fiber.

Key takeaways:
Lycopene is an antioxidant that may help protect against prostate cancer, heart disease, and stroke.
It can also help with Type 2 diabetes.

Tomatoes are the best food source of lycopene.
The lycopene content increases when tomatoes are heated and processed with oil, like in tomato sauce.
While there’s no recommended daily intake for lycopene, studies show beneficial results when you consume between 8 mg and 21 mg lycopene per day.

Lycopene, a plant nutrient, is a carotenoid.
These are natural pigments that give certain fruits and vegetables their red and pink color.
Scientists have been studying the health benefits of lycopene for years since its antioxidant effects are linked to a reduced risk of certain health conditions.

Tomatoes and tomato-based foods are the main food source of lycopene. Lycopene is also found in smaller quantities in other fruits and vegetables that have a pink, orange, or red hue.

1. Sun-dried tomatoes
Lycopene content: 46 mg per 100 g
These powerful dried morsels have an intense salty-sweet taste that’s much stronger than that of fresh tomatoes.
And sun-dried tomatoes are so high in lycopene that even a very small amount of them can provide health benefits.
A tablespoon of sun-dried tomatoes has about 2 mg of lycopene.
Try them on a sandwich or folded into a wrap, as a pizza topping, or chopped into a salad.

2. Tomato paste
Lycopene content: 28.8 mg per 100 g
Tomato paste is prepared with heat, which increases the amount of lycopene available to be absorbed by the body.
Tomato paste can be used as a base for tomato sauce, tomato soup, and stews.
Plus, it’s an ingredient in many sauces, including ketchup.
In fact, ketchup has about 2 mg of lycopene per tablespoon.

3. Tomato juice
Lycopene content: 9 mg per 100 g*
Tomato juice can be made using raw (cold-pressed) or heated processes.
But heat-processed tomato juice provides more lycopene.
You can add a dash of oil or drink it alongside a handful of nuts — the fat will increase the amount of lycopene that your body absorbs.

HEALTH BENEFITS AND TOP FOOD SOURCES of LYCOPENE:
Lycopene is a plant nutrient that gives fruits like tomatoes and grapefruit their color.
Lycopene has been linked to improved heart health, sunburn prevention, and protection against certain cancers.

***Strong Antioxidant Properties
Lycopene is an antioxidant in the carotenoid family.
Antioxidants protect your body from damage caused by compounds known as free radicals.
When free radical levels outnumber antioxidant levels, they can create oxidative stress in your body.

This stress is linked to certain chronic diseases, such as cancer, diabetes, heart disease and Alzheimer’s.
Research shows that lycopene’s antioxidant properties can help keep free radical levels in balance, protecting your body against some of these conditions.

***May Protect Against Certain Types of Cancer
Lycopene’s strong antioxidant action may prevent or slow down the progression of some types of cancer.
For instance, test-tube studies show that the nutrient may slow down the growth of breast and prostate cancers by limiting tumor growth.
In humans, observational studies link high intakes of carotenoids, including lycopene, to a 32–50% lower risk of lung and prostate cancers.

However, a recent review of 26 studies found more moderate results.
Researchers linked high lycopene intakes to a 9% lower likelihood of developing prostate cancer. Daily intakes of 9–21 mg per day appeared most beneficial

***May Promote Heart Health
Lycopene may also help lower your risk of developing or prematurely dying from heart disease.
That’s in part because it may reduce heart disease risk factors.

More specifically, it may reduce free-radical damage, total and “bad” LDL cholesterol levels and increase “good” HDL cholesterol
High blood levels of lycopene may also add years to the lives of people with metabolic syndrome — a combination of health conditions that can lead to heart disease.

Over a 10-year period, researchers noted that individuals with metabolic disease who had the highest blood lycopene levels had up to a 39% lower risk of dying prematurely.
In another 10-year study, diets rich in this nutrient were linked to a 17–26% lower risk of heart disease.

A recent review further associates high blood levels of lycopene with a 31% lower risk of stroke.
Lycopene’s protective effects appear particularly beneficial to those with low blood antioxidant levels or high levels of oxidative stress.
This includes older adults and people who smoke or have diabetes or heart disease

***May Protect Against Sunburn
Lycopene also appears to offer some protection against the damaging effects of the sun.
In one small 12-week study, participants were exposed to UV rays before and after consuming either 16 mg of lycopene from tomato paste or a placebo.
Participants in the tomato paste group had less severe skin reactions to the UV exposure.

In another 12-week study, daily intake of 8–16 mg of lycopene, either from food or supplements, helped reduce the intensity of skin redness following exposure to UV rays by 40–50%.
In this study, supplements providing a mix of lycopene and other carotenoids were more effective against UV damage than those providing lycopene alone.

PHYSICAL and CHEMICAL PROPERTIES of LYCOPENE:
Chemical formula: C40H56
Molar mass: 536.888 g·mol−1
Appearance: deep red solid
Density: 0.889 g/cm3
Melting point: 177 °C (351 °F; 450 K)
Boiling point: 660.9 °C (1,221.6 °F; 934.0 K)
at 760 mmHg
Solubility in water: insoluble
Solubility: soluble in CS2, CHCl3, THF, ether, C6H14, vegetable oil
insoluble in CH3OH, C2H5OH
Solubility in hexane: 1 g/L (14 °C)

Vapor pressure: 1.33·10−16 mmHg (25 °C)
CAS Number: 502-65-8
EC Number: 207-949-1
E number: E160d (colours)
IUPAC name: ψ,ψ-Carotene
Systematic IUPAC name: (6E,8E,10E,12E,14E,16E,18E,20E,22E,24E,26E)-2,6,10,14,19,23,27,31-Octamethyldotriaconta-2,6,8,10,12,14,16,18,20,22,24,26,30-tridecene
Name: Lycopene

IUPAC Name: (6E,8E,10E,12E,14E,16E,18E,20E,22E,24E,26E)-2,6,10,14,19,23,27,31-Octamethyldotriaconta-2,6,8,10,12,14,16,18,20,22,24,26,30-tridecene
Chemical Formula: C₄₀H₅₆
Molecular Weight: 536.87 g/mol
CAS Registry Number: 502-65-8
EC / EINECS Number: 207-949-1
PubChem CID: 446925
ChemSpider ID: 394156
Appearance: Deep red solid / red to dark red powder

Density: ~0.889–0.938 g/cm³ (estimate)
Melting Point: ~172–177 °C
Boiling Point: ~645–661 °C (approximate)
Solubility:
Insoluble in water
Soluble in: Carbon disulfide, chloroform, THF, ether, hexane, vegetable oils
Vapor Pressure: Very low (~1.33 ×10⁻¹⁶ mmHg at 25 °C)
Combustibility: Combustible solid (NFPA ratings H0/F1/R0)

FIRST AID MEASURES of LYCOPENE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of LYCOPENE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of LYCOPENE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of LYCOPENE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of LYCOPENE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of LYCOPENE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available