Lycopene







What is Lycopene?
Technically, lycopene is a carotinoid that is determined in red fruits, such as tomatoes and watermelons. Carotinoids are natural paints that act as antioxidants for the body. Antioxidants do to lessen the effects of free radicals, blamed by some in the technological community for damage to cells. Lycopene gets its name from the species classification of the tomato, Lycopersicon esculentum. Continuing studies are looking at the affect of lycopene on such conditions as macular degenerative disease and serum lipid oxidation.

Fresh tomatoes are a superior source of lycopene, but prepared tomato products such as tomato and pizza sauce, tomato juice, tomato soup, and even ketchup, are more concentrated. For example, one fresh tomato contains 3.7 mgs of lycopene, while one cup of tomato soup has 24.8 mgs of lycopene. Because of the form of lycopene in this cooked type of tomato product, the body can more easily absorb the chemical.

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