Lycopene is a molecular compound present in much red and orange produce. It has gained attention for its antioxidant properties and possible anti-cancer and medicinal effects. Lycopene belongs to a large family of pigments called carotenoids, which also include such antioxidants as beta carotene and leutine, two other extensively studied compounds.
Benefits
Lycopene has been extensively studied for its possible anti-cancer properties, particularly regarding prostate, stomach, pancreas and cervical cancers. A study published in February 1997 in the "Journal of the American College of Nutrition" found that sufficient serum lycopene levels were associated with decreased risk of these cancers, but that the exact mechanism of protection was not known. Further studies are needed to determine the mode of physiological protection from these cancers.
Fruits
Lycopene is a component of the red pigment, so fruits that contain lycopene are some variation of the color. For example, lycopene is present in tomatoes, cherries, pomegranate, red grapefruit and watermelon.
Vegetables
Vegetables containing lycopene include beets, red onions, red peppers, and rhubarb. These foods can be consumed fresh or frozen because the freezing process preserves the chemical nutrients present in foods.
Other Foods and Beverages
Lycopene is found in fruits and vegetables, but you do not have to eat these food items alone on a daily basis to ensure adequate intake of lycopene because lycopene-containing foods are already likely part of your regular intake. For example, pizza contains lycopene because it is made with tomato sauce. Red fruit juices, such as grapefruit and cranberry juice, also still contain lycopene as it is not lost during processing. If you are seeking easy ways to increase your lycopene intake, enjoy a glass of red juice with your breakfast to reap the antioxidant properties of this compound.
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