1Department of Process Engineering, Fraunhofer Institute of Process Engineering and Packaging, Freising - 85354, Germany
Department of Food Technology, Islamic University of Science and Technology, Awantipora - 192 122, Jammu and Kashmir, India
*E-mail: suman.bhat@islamicuniversity.edu.in
Online published on 4 September, 2013.
Lycopene (C40H56) a polyene belongs to the carotenoid family. It is a tetraterpenoid containing 13 double bonds (11 conjugated and 2 non-conjugated). Lycopene is responsible for the attractive red color of tomatoes, watermelons, papaya, guava, apricot and grapefruit. It is also present in our various body tissues like adipose, adrenal, colon, liver, lung, skin, stomach, and reproductive organs. Besides providing colour to the foods it imparts various beneficial effects like it acts as an anti-oxidant, anti-carcinogenic, anti-inflammatory, anti-coagulant, sun protection agent and also reduces oxidative DNA damage. It also helps in fighting cardiovascular diseases, cataractogenesis and maintains our health. Lycopene has shown to reduce cancers at all sites. However lycopene destabilises and undergoes oxidation and isomerisation during various conditions, thus losing its bioactivity.
Lycopene, Stability, Isomerization, Nutraceutical properties, Functions
