Lycopene
Lycopene is a bright red carotenoid pigment found in tomato skins and some other red fruit and veg. It is a powerful antioxidant and it's health properties have been widely studied. It is poorly absorbed from raw tomatoes, and processing tomatoes and combining them with oil increase the absorption into the body e.g from tomato paste. Lycopene reduces the oxidation of LDL Cholesterol which causes the furring up of artery walls and leads to heart disease and has also been shown to reduce the incidence of some forms of cancer .
Lycopene is the red pigment found in highest concentrations in tomatoes, and is also present in red peppers, but not in strawberries or cherries. It is poorly absorbed unless combined with fat or oil as it is fat rather than water solubl. Cooking also helps absorption by releasing it from the cell walls.
Lycopene is a powerful carotenoid antioxidant which neutralises active free radicals which can cause oxidation and cell damage. Lycopene has been shown to reduce the oxidation of cholesterol which leads to artery and heart disease.
Lycopene can help reduce the incidence of some cancers, and published studies have shown reductions in prostate, colon, rectal, ovarian and stomach cancers.
Approximate Lycopene content of various foods as Lycopene content in mg/100g wet weight. Note this is not necessarily absorbed, that will depend on cooking and processing:
- Grapefruit, Raw Pink 3.36
- Tomatoes, Fresh.088 - 4.20
- Tomato, Cooked 3.70
- Tomato Sauce 6.20
- Tomato Paste 5.40 - 150.00
- Tomato Soup Condensed 7.99
- Tomato Juice 5.00 - 11.60
- Sun Dried Tomatoes in Oil 46.50
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