Lycopene represents the central substance in the biosynthesis of carotenoids. Through cyclization, hydroxylation, and further functionalization, lycopene can be converted into all other carotenoids. Like most carotenoids, lycopene has antioxidant properties. It represents the even most efficient natural scavenger of free radicals, especially peroxyl radicals – peroxynitrite – and singlet oxygen. For the deactivation of … Lycopene: Functions
Interactions of lycopene with other agents (micronutrients, foods): Interactions between carotenoids Metabolic studies show that when high doses of beta-carotene are absorbed, it competes with lutein and lycopene when they are consumed within a meal. However, consumption of high doses of beta-carotene had no adverse effect on serum carotenoid levels. Dietary supplements versus food In … Lycopene: Interactions
Intake recommendations of the German Nutrition Society (DGE) are not yet available for this vital substance. Lycopene content – given in µg – per 100 g of food. Vegetables and legumes Fruit Tomatoes, raw 3.100 Apricot, fresh 5 Tomato juice 8.500 Apricot, dried 864 Grapefruit 3.362 Watermelon 4.100 Guava 5.400 Note: Foods in bold are … Lycopene: Food
