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Reducing Radicals with Lycopene

June 1, 2003 Angela M. Miraglio Comments

Posted in Articles, Nutraceuticals, Healthy Foods, Topics

Lycopene, a red-colored carotenoid antioxidant found in many fruits and vegetables, scavenges free radicals. Current research characterizes it as highly potent in quenching the very damaging singlet oxygen. As such, it can protect cells from damage by free radicals and may help prevent chronic illnesses such as cancer and cardiovascular disease.

Tomatoes and tomato products, the best-known and most-widely consumed sources of lycopene, comprise about 80% to 90% of dietary intake. Other sources include watermelon, pink grapefruit, pink guava, papaya, apricots and blood oranges.

The plant cultivars, growing conditions and processing influence the actual amount and bioavailability of lycopene. In general, redder means higher in lycopene. Cooked tomato products are higher in lycopene than raw items; more of this antioxidant becomes bioavailable as heat releases it from cells and changes its isomeric form. Additionally, a small amount of fat enhances absorption.

Among fresh produce, watermelon is the leading source of lycopene and, according to a recent USDA Agricultural Research Services study, the antioxidant is as bioavailable as when it is found in tomato juice. A 2-cup serving of watermelon (280 grams) has 15 to 20 mg of lycopene, a fresh medium tomato (123 grams) has 4 mg, and 1 cup of tomato juice (250 ml) has 25 mg.

Potential health benefits

Lycopene appears beneficial in the prevention of many cancers. Observations about tomato-product consumption and the incidence of prostate cancer first led to studies that associated lycopene with the potential for cancer prevention. Other epidemiological and laboratory research from around the world indicates that lycopene may play a similar role in lung, stomach, liver, breast, ovarian, endometrial and skin cancer. However, research with rodents given pure lycopene indicates that other tomato components may also play a role in protecting against prostate carcinogenesis. And research with prostate cancer cells from Ben-Gurion University, Be’er-Sheva, Israel, shows a decrease in growth with lycopene plus phytoene and phytofluene, but not with lycopene alone or phytoene and/or phytofluene alone, thus suggesting a synergistic effect among these tomato components.

High lycopene blood levels are also associated with lower incidence of heart attacks and stroke. However, a study using tomato extract indicated that the complex of carotenoids and other phytochemicals in tomatoes is more effective than lycopene alone in reducing the oxidation of LDL-cholesterol, which contributes to the build-up of plaque in blood vessels (Antioxidant and Redox Signaling, Fall 2002). Another study with hypertensive subjects indicates that tomato extract may help lower blood pressure (American Journal of Hypertension, April 2001 supplement).

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