What's this
Lycopene is a natural substance found in some foods of plant origin. It belongs to the group of carotenoids, a set of yellow-violet pigments very common in nature.
Lycopene in Foods
If we consider the content of lycopene in various foods, tomatoes are certainly the main food (from 3 to 40 mg / kg of fresh product). Other minor sources are represented by vegetables such as pink grapefruit, blood oranges, carrots, apricots and watermelons.
Unlike many vitamins and minerals, the absorption of lycopene increases as the temperature rises. Other factors such as the degree of ripeness and the environment in which the tomato is grown also significantly influence the presence of the substance in the fruit. Sauces, juices and ketchup are therefore a better source than fresh tomatoes.
Furthermore, given its high liilicity, lycopene is more easily absorbed in the presence of lipids, thanks to the stimulation on the production of bile salts.
In light of all these elements, the maximum absorption of lycopene is obtained for example by consuming a pizza with ripe tomatoes, Sicilian tomato sauce, buffalo mozzarella and olive oil. On the contrary, if you eat a nice salad with green tomatoes from Trentino, the absorption of lycopene will be lower.
An excellent method to evaluate the presence of this substance in a fruit is to observe its color. The closer this is to the intense red, the greater the lycopene content.
Once absorbed, lycopene is deposited in the intestine in the adrenal glands, liver, testicles, breast and prostate, forming real stocks necessary to deal with any deficiencies.
Effects on Health
Carotenoids and Beneficial Effects of Lycopene
Carotenoids are a large group of substances led by β-carotene. Although over 600 types of carotenoids are known, the most important from a nutritional point of view are lycopene, zeaxanthin, lutein and l β-carotene.
The latter in particular is the main precursor of vitamin A. The other substances, such as lycopene, on the other hand, have a more marked antioxidant activity. This feature makes them particularly effective in fighting free radicals, a small group of molecules or ions believed to be responsible for most degenerative diseases.
There are really many studies that attribute to lycopene a role of primary importance for our body. In recent years, a great deal of research has taken place which has led scholars to a series of conclusions that we summarize in the following points.
- The antioxidant activity of lycopene is associated with a reduction in some cancers such as prostate cancer, in the digestive system in general, in the cervix or neck of the uterus, in the breast (See: Diet and cancer)
- Regular intake of lycopene decreases the incidence of cardiovascular diseases, decreasing the risk of atherosclerosis and heart attacks
- In case of prolonged exposure to ultraviolet rays, lycopene exerts a "protective action on the skin, eliminating the risk of photodamage.
- Also thanks to its antioxidant properties, lycopene protects the body from neurological diseases such as Alzheimer's and Parkinson's disease.
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