LYCOPENE

DESCRIPTION
Lycopene is a carotenoid (like beta-carotene) that is responsible for giving tomatoes their red color. Although there are about 600 carotenoids, lycopene is the most abundant form found in the U.S. diet (beta-carotene is #2). More than 80% of the lycopene consumed in the U.S. comes from tomato sauce, pizza and ketchup. The lycopene content of tomatoes can be influenced dramatically during the ripening process and large differences are noted between various types of tomatoes (e.g. red have more lycopene than yellow varieties). The bioavailability of lycopene is increased following cooking ¨C so processed tomato products such as ketchup, tomato juice and pizza sauce have more bioavailable lycopene than do fresh tomatoes.

EFFICACY
• Antioxidant
• Protects against cardiovascular disease
• Protects against cancer

THEORY
Because lycopene is a potent antioxidant and seems to inhibit growth of cancer cells, it is logical that a higher intake of this carotenoid may indeed be associated with reduced incidence of cancer. In addition, lycopene may also help prevent heart disease through this same antioxidant mechanism via an inhibition of oxidative damage to LDL cholesterol. Finally, lycopene is known to play a role, along with beta-carotene, in protecting the skin from the damaging effects of ultra-violet light radiation.