Lycopene (Tomato products)

What is Lycopene?


Lycopene is a powerful antioxidant that eliminates dangerous free radicals that can damage DNA and other fragile cell structures (Source: Harvard health publications, 2012)


Benefits of Lycopene


  • Eating tomatoes may help lower your risk of stroke due to the lycopene they contain. (Source: Harvard health publications, 2012)
  • Do you know a diet rich in lycopene-containing foods may help lower the risk of prostate and other cancers? (Source: Harvard health publications, 2012)
  • Eating lycopene-rich foods or having high lycopene levels in the body may be linked to reduced risk of cancer, heart disease, and age-related eye disorders (Source: The Mayo Clinic, 2013)
  • Evidence is strongest for lycopene's protective effect against cancer of the lung, stomach, and prostate. (Source: American Cancer society,2010)
  • A diet high in lycopene from tomato-based foods was linked with a lower risk of prostate cancer (Source: American Cancer society,2010)
  • Processing of tomatoes increases the lycopene content because of the concentration operations and more importantly it makes it more bioavailable. (Lycocard 2014)
  • Lycopene is so insoluble in water and is so tightly bound to vegetable fiber that its bio-availablity is increased by processing. (Lycocard 2014)
  • Lycopene in tomato paste is four times more bio-available than in fresh tomatoes. (Lycocard 2014)
  • Surprisingly, tomatoes that have been crushed and cooked appear to be a better source of lycopene than those eaten raw. (Source: University of Rochester Medical Center, 2014)
  • Did you know mashing and cooking releases more of the lycopene from the tomato, so it's free to be absorbed by the body? (University of Rochester Medical Center, 2014)
  • Lycopene in cooked tomato products such as tomato sauce or paste may be more readily absorbed by the body than lycopene in raw tomatoes (Source: American Cancer society, 2010)


Sources of Lycopene


  • Tomatoes are the most concentrated food source of lycopene, although apricots, guava, watermelon, papaya, and pink grapefruit are also significant sources. (American Cancer society,2010)
  • Tomatoes and processed tomato products constitute the major source of dietary lycopene accounting for up to 85% of the daily intake (Source: Agro food industry, 2003)
  • More than 90% of lycopene intake comes from tomatoes and tomato products. (Lycocard 2014)
  • Processed tomato products such as tomato juice, soup, sauce, and ketchup contain the highest concentrations of bio-available lycopene. (Lycocard 2014)
  • Lycopene from tomato paste is better absorbed by the body than lycopene from fresh tomatoes, suggesting that processed tomato products such as tomato paste, tomato sauce and ketchup are a better source of this antioxidant. (Oncology 1997)
  • Processed tomato products such as tomato paste provide the most readily absorbed source of lycopene.(Oncology 1997)