What is "lycopene"

n. (context organic compound English) A red carotenoid pigment found in tomatoes, other red vegetables, and in animal tissue; there is some evidence that it may lower the risk of prostate cancer.

n. carotenoid that makes tomatoes red; may lower the risk of prostate cancer

Lycopene from the neo-Latin lycopersicum, the tomato species, is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons, gac, and papayas, although not in strawberries, or cherries. Although lycopene is chemically a carotene, it has no vitamin A activity. Foods that are not red may also contain lycopene, such as asparagus and parsley.

In plants, algae, and other photosynthetic organisms, lycopene is an important intermediate in the biosynthesis of many carotenoids, including beta carotene, which is responsible for yellow, orange, or red pigmentation, photosynthesis, and photo-protection. Like all carotenoids, lycopene is a polyunsaturated hydrocarbon, i.e. an unsubstituted alkene. Structurally, lycopene is a tetraterpene and assembled from eight isoprene units that are composed entirely of carbon and hydrogen. It is insoluble in water. Lycopene's eleven conjugated double bonds give its deep red color and its antioxidant activity. Owing to the strong color, lycopene is a useful food coloring (registered as E160d) and is approved for usage in the USA, Australia and New Zealand (registered as 160d) and the EU.

This page provides supplementary chemical data on lycopene.