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Lycopene: Sources, Structure, and Benefits

Handbook of Food Bioactive Ingredients: Properties and Applications, Page: 573-602
2023
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Book Chapter Description

Carotenoids, pigments with the highest occurrence in nature, are responsible for the coloring yellow-orange of fruits and vegetables, fish, crustaceans, insects, and birds. Lycopene, one of the most powerful antioxidants known, is the predominant carotenoid in tomato, guava, watermelon, papaya, and pitanga and its products. Many studies in the literature report the antioxidant activity of lycopene, which is able to quench the singlet oxygen (1O2) and scavenge free radicals, preventing chronic diseases such as prostate cancer and cardiovascular diseases. Lycopene activity, which is related to its acyclic structure with 11 conjugated double bonds, also includes enhancement of the immune response, modulation of gene expression, and cell cycle regulation. Despite being found in most food sources in the all-trans conformation, the predominant isomeric form of lycopene in human and animal tissues is the cis isomer, which seems to be more bioavailable and easily absorbed. In this chapter, the main sources of lycopene, the possible changes in its structure through processing, and the possible benefits of its consumption through the diet will be presented. Factors that interfere with the in vivo activity of lycopene such as its absorption, metabolism, and bioavailability will be discussed. Studies that report the challenges related to the possible applications of lycopene in foods due to the hydrophobicity of lycopene will also be presented.

Bibliographic Details

Itaciara Larroza Nunes; Jane Mara Block; Flávia Barbosa Schappo; Alejandro Cifuentes; Renan Danielski

Springer Science and Business Media LLC

Biochemistry, Genetics and Molecular Biology; Immunology and Microbiology; Engineering; Agricultural and Biological Sciences; Chemistry

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