Dept. of Dairy Science & Technology, J.V. College, Baraut, Uttar Pradesh - 250611 India.
*Corresponding author address: 154, Sector 7, Urban Estate, Karnal 132 001 Email: arajoria123@rediffmail.com.
**Dept. of Horticulture, C.C.S. University, Meerut 200005.
***Centre of Food Science & Technology, Banaras Hindu University, Varanasi 221005.
Lycopene is principally responsible for the characteristic deep-red colour of ripe tomato and tomato products. Lycopene is a lipophilic compound and an acyclic isomer of â-carotene. The food matrix as well as the processing methods determine the extent of release of lycopene and its bioavailability. In fresh tomatoes, about 95% of lycopene is in the trans and about 5% in the cis form. Thermal processing of tomatoes leads to isomer transformation. Lycopene acts as a natural antioxidant in human blood to protect the oxidative damage of lipids, proteins, and DNA. Absorption of lycopene in the body is improved by heat processing and presence of âcarotene whereas presence of dietary fiber may reduce its absorption. Lycopene has been found to be a potent and specific inhibitor of epithelial cancer cell proliferation. Tissues that take up lycopene include the skin, human mammary gland, prostate and buccal mucosa cells. Based on the numerous epidemiological and clinical studies, strong evidence exists that associates high serum or plasma lycopene with decreased risks of some chronic diseases such as cancers of the lung, stomach, gastrointestinal tract, prostate and colorectum and also skin diseases, age related degeneration, osteoporosis and atherosclerosis. Use of tomato and tomato products in daily diet and their application in the formulation of new foods with enhanced antioxidative property is recommended to alleviate human suffering inflicted by major chronic diseases around the world.
Lycopene, Anti oxidative, Anti carcinogenic, Cardio-vascular health
