Lycopene

Lycopene, a carotenoid found in plant foods, is also a red pigment. Dark red needle-like crystals, benzene and fats, but not in water. It is unstable to light and oxygen, and turns brown when it meets iron. Molecular formula C40H56, relative molecular mass 536.85. There are 11 conjugated double bonds and 2 non-conjugated double bonds in the molecular structure, forming a linear hydrocarbon. There is no physiological activity of vitamin A, but it has a strong antioxidant function. The content of ripe red plant fruits is higher, especially in tomatoes, carrots, watermelons, papaya and guava. It can be used as a pigment in food processing, and it is also often used as a raw material for antioxidant food.



Tomatoes are rich in vitamins A and C and fibre , and are cholesterol free. An average size tomato (148 gram, or 5 oz) boasts only 35 calories. Furthermore, new medical research suggests that the consumption of lycopene - the stuff that makes tomatoes red - may prevent cancer. Lycopene is part of the family of pigments called carotenoids, which are natural compounds that create the colours of fruits and vegetables. For example, beta carotene is the orange pigment in carrots. As with essential amino acids, they are not produced by the human body. Lycopene is the most powerful antioxidant in the carotenoid family and, with vitamins C and E, protect us from the free radicals that degrade many parts of the body.