Lycopene

The lycopene is a tetraterpene of the family of the Caroténoïde S. It is a Pigment red Liposoluble which one especially finds in the Tomate and the Pastèque, but also in others red Fruits. It owes its name with the Latin name of tomato, Solanum lycopersicum whereas it is the Pastèque which contains the strongest natural concentration of it.

Lycopene is among carotenoids, most present in the most powerful human body and Antioxydant.

Chemical structure and properties

Lycopene is a Terpène consisted of 8 molecules Isoprène S. Its formula is: C40H56.

Its color is due to its many doubles covalent bonds carbon-carbon: each double connection reduces energy necessary to an electron to pass to a higher Energy level, which makes it possible the molecule to gradually absorb increasingly large wavelengths of the visible Lumière. Lycopene absorbing the majority of the luminous spectrum, only the red remains visible.

The lycopene subjected to a reaction of oxidation breaks on the level of the double connections carbon to give smaller molecules, each one doubly related to an oxygen atom. Although the connections C=O give also a pigment, these molecules are too short to absorb sufficient light to appear coloured. In the same way, a reaction of reduction can make him lose its color by saturating its atoms with carbon (the double connections are transformed into simple connections).

Lycopene is liposoluble and nonwater-soluble.

Food sources

The fruit and vegetables which contain the most lycopene are: the Tomato, the Water melon, the pink Grapefruit, the Guava, and the Papaw.

Contrary to the other nutrients contained in the fruit and vegetables of which the quantity decreases during cooking (such as for example the vitamin C), cooking increases the biodisponible quantity of lycopene : heat releases it from the cells of tomato. Thus, there are approximately four times more biodisponible lycopene in the tomato sauce than in fresh tomato. The current food containing the most biodisponible lycopene is thus all the products processed containing tomato: juice, soup, tomato sauce or Ketchup.

Nutritional advantages

Lycopene is the most powerful carotenoid for the elimination of the oxygen atoms (strongly oxidizing). Its effectiveness is due to its liposolubility, the free radicals being formed in the lipidic part of the cells.

Food the regular consumption containing of lycopene is associated with a reduction of the risks of Cardiovascular disease, some Cancer S (especially that of the prostate, and perhaps of those of the esophagus, colon and mouth), Diabète, Ostéoporose and even of problems of male fertility.

Food dye

Because of its great availability, lycopene is used much like dye.

Lycopene is diffused very quickly in the majority of the plastics; as it is not water-soluble, it is very difficult to clean with water or the soap.

External bonds

  • Lycopene may help prostate cancer patients
  • Review off studies one lycopene and various cancers printed in the Newspaper off the National Cancer Institute in 1999
  • Carotenoid Terpenoids

Simple: Lycopene

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