Vol. 8, Issue 6 (2019)

Author(s):
Ghadage SR, Mane KA, Agrawal RS and Pawar VN

Abstract:
Lycopene is a member of carotenoid family and a lipid soluble antioxidant synthesized by many plants and microorganisms but not by animals and humans. It is a 40 carbon poly-isoprenoid compound containing 13 double bonds and is principally responsible for characteristic deep-red color of ripe tomato. Tomato and processed tomato products are the primary source of dietary lycopene. Lycopene is an essential nutrient for human and its consumption has been considered as a potential means for prevention of cancer, cardiovascular, diabetes etc. Tomato lycopene bioavailability is greatly affected by dietary composition and processing operations. Being a lipid-soluble compound, consuming lycopene with fat increases its bioavailability. Lycopene in fresh tomatoes mainly occurred as all trans form of isomer but geometrical isomerization during food processing converts all trans form to cis form which are better absorbed in human tissues. This review summarizes the current understanding of lycopene with respect to health benefits and prevention of various diseases.