Lycopene is natural red pigment, a fat soluble antioxidant related to beta carotene, but with twice the antioxidant power.
Lycopene is the bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons, guavas, pink grapefruit, and papayas, although not in strawberries, or cherries. Foods that are not red may also contain lycopene, such as asparagus and parsley.
Tomatoes and tomato-based prepared foods are the most prevalent source of lycopene in a typical American diet and can account for up to 85% of typical intake. For those who do not like or are allergic to tomatoes, recent studies have shown watermelon to be an excellent source as well and better tolerated by many people. Importantly, unlike other nutrients that may diminish or degrade when heated, the bio-availability of lycopene increases with cooking.
Lycopene is 10 times more powerful than vitamin E.
Lycopene may be the skin’s primary protective antioxidant against age-related damage from UV radiation. People with a low dietary intake of lycopene have twice the risk of macular degeneration.
