REVIEW Lycopene is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons, gac, and papayas. Although it is chemically a carotene, it has no vitamin A activity. Like all carotenoids, lycopene is a polyunsaturated hydrocarbon. Due to its strong color and non-toxicity, lycopene is a useful food coloring (registered as E160d).
REFERENCES
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Nir, Zohar; Hartal, Dov; Raveh, Yigal. Lycopene from tomatoes: a new commercial natural carotenoid. International Food Ingredients. (1993) (6): 45-51.
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Palozza P, Parrone N, Catalano A, Simone R. Tomato lycopene and inflammatory cascade: basic interactions and clinical implications. Curr Med Chem. (2010) 17(23): 2547-63.
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Kelkel M, Schumacher M, Dicato M, Diederich M. Antioxidant and anti-proliferative properties of lycopene. Free Radic Res. (2011) Aug;45(8): 925-40.
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Ernst, Hansgeorg Recent advances in industrial carotenoid synthesis Pure and Applied Chemistry (2002), 74(11), 2213-2226.
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