Biochemistry of Lycopene

Abstract

Lycopene is a carotenoid found in foods such as tomatoes, tomato products, watermelon, pink grapefruit and guava. Lycopene provides health benefits by being absorbed into body tissues and mounting a defense against damaging free radicals that if left unchecked, create oxidative damage to cells. This leads to conditions such as cancer, heart disease, macular degeneration, diabetes, joint deterioration and accelerated aging. The body obtains antioxidants from many of the foods that comprise a healthy diet however many people fail to eat enough of these recommended foods. In addition, the city environments are overloaded with extra free radicals courtesy of sources like industrial pollution, motor vehicles and smoking. Hence, there is a need to increase the dietary intake of an effective antioxidant such as lycopene. All antioxidants have shown a role in destroying free radicals and thereby reducing the damage to all cells in the body. Lycopene inhibits free radical damage to LDL cholesterol with its antioxidant action preventing oxidation to LDL cholesterol. Oxidation of cholesterol is a process that can cause a great deal of cell damage. Lycopeneboosts the body's natural antioxidant defences and protects against DNA damage thus promotes heart health. Numerous epidemiological studies have linked diets that are high in lycopene intake with a reduced risk of cancer and degenerative diseases. This study summarizes the information about lycopene and presents the current knowledge with respect to its role in human health and disease. © Medwell Journals, 2012.