Lycopene Health Article

Description

Lycopene is a red, fat-soluble pigment found in vegetables, and most commonly found in tomatoes. It is one of a family of pigments called carotenoids. Carotenoids are naturally occurring pigments responsible for the brightly colored fall leaves and the vivid colors of flowers, fruits, and vegetables. In fruits and vegetables, these pigments range in hue from bright yellow in squash, to orange in carrots, to bright red in tomatoes and peppers.

Although the human body does not produce lycopene, it is readily available through the diet. Minor sources include guava, rosehip, watermelon, and pink grapefruit. However, about 85% of lycopene in the U.S. diet comes from tomatoes and tomato products such as juice, soup, sauce, paste, and ketchup. A diet rich in carotenoid-containing foods is associated with a variety of health benefits.

Once lycopene is absorbed in the body, it is deposited widely in the liver, lungs, prostate gland, colon, and skin. Its concentration in body tissues tends to be higher than most other carotenoids. Working as a powerful antioxidant, lycopene fights free radicals—highly reactive molecules that damage cell membranes, attack DNA, and cause disease. Studies have found that patients with HIV infection, inflammatory diseases, and high cholesterol levels (with and without lipid-lowering treatment) may have depleted lycopene serum (blood) levels. In contrast to other carotenoids, serum levels of lycopene are not usually reduced by smoking or alcohol consumption but rather by increasing age.

General use

A number of studies have indicated that a lycopenerich diet lowers the risk of certain chronic diseases such as cardiovascular disease, cancer, and age-related macular degeneration.

Cardiovascular disease

In its role as an antioxidant, lycopene prevents the oxidation of low-density liproprotein (LDH), the "bad" cholesterol that leads to atherosclerosis (hardening of the arteries) and coronary artery disease.

As serum lycopene levels rise, the levels of oxidized lipoprotein, protein, and DNA compounds go down, thus lowering the risk of heart disease. Individuals with high levels of lycopene are half as likely to have a heart attack than those with low levels, according to one study.