Lycopene Lycopene is one of the most interesting vitamins. It is a phytochemical that aids plants in their photosynthesis of light into chlorophyll. As a carotenoid pigment, it is an antioxidant capable of bonding with free radicals to stop cellular damage while imparting red color to tomatoes and other red fruits. Lycopene Sources Lycopene is abundant in tomatoes, papaya, guava, rosehips, watermelon, apricots, and pink grapefruit. It is used as a food coloring, and instantly stains any pourous material, such as plastic-ware which has held pasta or a tomato-based sauce. Unlike other fruits and vegetables, where vitamin and nutrient content is compromised by heat, cooking actually helps the bioavailability and absorption of lycopene. Since lycopene is a fat-soluble nutrient and tightly bound to vegetable fiber, it is chemically de-structured and better absorbed when crushed and cooked, or turned into juice, paste, or even ketchup. When cooked or served with healthy oils and fats, like olive oil, these fat molecules aid the transport and the assimilation of lycopene from the digestive tract to the bloodstream. Lycopene Actions and Benefits It is the most common carotenoid in the human body with the highest antioxidant presence in the blood. Lycopene has proven antioxidant functions that halt the oxidation of ions which may damage cells and DNA structures. Lycopene is the most ubiquitous antioxidant, with the highest levels of concentration found in most tissues of the body. It is twice as powerful as beta-carotene at bonding with free radicals. Lycopene is an effective antioxidant because it is not converted to vitamin A after consumption. This conversion to Vitamin A does take place with other carotenoids, and results in their antioxidant properties being weakened. Lycopene also facilitates biological activities, including cell to cell communication and growth control. This may explain why preliminary research seems to suggest that lycopene is associated with a reduced risk of macular degenerative disease, serum lipid oxidation and heart disease, and lung, bladder, cervix and skin cancers. Lycopene is deposited in the liver, lungs, prostate, colon and skin, and some researchers believe that lycopene may help to prevent the slow growth of lung, prostate, and stomach cancers. This is supported by studies showing that populations consuming high levels of lycopene in tomato-based foods may reduce the risk of certain types of cancer, and in laboratory environments lycopene has stopped the growth of a variety of human cancer cells. Lycopene Side Effects There are no known side affects to consuming high levels of lycopene from food sources, and it is believed to be safe. It is unknown if lycopene supplements cause any side effects. Lycopene and other antioxidants can interfere with radiation and chemotherapy treatments, but eating a diet of fruits and vegetables high in antioxidants is still considered safe to consume during cancer treatment. By Doug Vanisky            Related Links: Lycopene.org Web site devoted to educating people on lycopene.

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