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by S. Sureshsundar and G. Suthan, Faculty of Agriculture, Eastern University.

Lycopenes are bioflavonoids that are closely related to betacarotene. Betacarotene, a vitamin A precursor, known as antioxidants, which is essential for vision, immune functions and skin health. Betacarotene belongs to caratenoids, which are phytochemicals and give fruits and vegetable their colourful appearance. Over 700 carotenoids have been discovered only 50-60 are found in foods. Of them about 20 are absorbed.

A surprising discovery has been made that may expand that group of healthy foods. The new nutrient is called lycopene.

Lycopene is also a member of the carotenoid family. Its chemical structure is similar to that of betacarotene, but it has two more double bonds and open rings which makes it more powerful antioxidant. Lycopene is a red carotenoid found primarily in tomatoes. It cannot be converted to vitamin A, soluble in fat but is abundant in the body. There are more lycopene in our blood than betacarotene. Lycopene is very potent antioxidant perhaps even more potent than betacarotene; plenty of lycopene is present in the skin.

Lycopene is more abundant in tomatoes and several other red fruit such as watermelon, pink grapefruit and guava. Lycopene gives tomatoes its red colour, tomatoes are one of the best source for lycopene. Most of the lycopene is consumed in the form of tomato products over all cancer protection and overall health benefits, tomatoes are a powerful food. Unlike many other nutrients Lycopene does not dissipate during the cooking of tomato products and can often be concentrated because of the cooking process. Lycopene from processed tomato products appear to be more bioavailable than that from raw tomatoes. The bioavailability of lycopene is significantly higher when lycopene was ingested along with beta-carotene than ingested alone.

Antioxidant such as Vitamin E and Vitamin C and Selenium and carotenoids play an important role in the body's defence against free radicals. Free radicals are unstable compounds that have unpaired electrons and are produced in our body during cellular metabolism. They attack other stable molecules and damage normal cells and even DNA. The consequences of this cellular damage over time are the occurrence of cancer, cardiovascular disease, Arthritis, Cataract and accelerating ageing.

Compared with betacarotene lycopene is the most powerful antioxidant in quenching free radicals. Scientists have found that lycopene was preferred than betacarotene in protecting skin tissues from oxidative damage in human. Lycopene is twice as powerful as betacarotene at neutralising free radicals (one molecule of betacarotene can neutralise up to 1000 molecules of free radical oxygen).

Addition of Lycopene to an animal diet, mammary tumour development in mice was suppressed markedly. Lycopene status is also associated with improved daily function in elderly people and decreased risk for cancer. Its antioxidant power also protects the cardiovascular system from free radical damage.

The lycopene a micronutrient is a definite most in the diet for prostate health, lycopene without Vitamin A activity found in a small set of plant foods, has significant antioxidant potential and may play a role in preventing prostate cancer. In men lycopene is found in high concentration in the prostate gland. In general, levels of lycopene in the blood decline with age.

Lycopene has found to reduce the risk of prostate cancer. The incidence of digestive cancer such as mouth, oesophagus, stomach, colon, intestines and rectum may also be lowered with the correct dosage of Lycopene. In addition to this antioxidant activity protects the cells from DNA damage and enhance the biological activities such as growth control and cell to cell communication.

Take 1 to 2 servings of lycopene rich tomato or tomato products every day for maximum protection against cancer. The reddish tomato contains much lycopene. Cooked tomato products especially cooked in olive oil or gingelly oil is the most beneficial. Lycopene is not well-absorbed unless it has been heated.

Tomato sauce and tomato paste are the best sources. Three times as much lycopene is found in tomato sauce than raw tomato products, therefore, the absorption of the lycopene depends on the treatment of the foods. Due to the fact that lycopene is a fat-soluble nutrient, however, the amount of fat used in cooking will determine how much lycopene the body absorbs.

Avoid foods that are high in sugar and salt. Eat tomato and tomato containing foods as part of your diet, we know they work go for it.

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