Lycopene
Lycopene is the pigment of tomato. Its chemical formula is C40H56.
Ketchup contains high concentrations of bioavailable lycopene.[1][2][3][4]
Despite good antioxidant properties its low solubility reduces its bioavailability and pharmaceutical applications. In a recent work its solubility was improved through complex with Isolated protein-whey (IWP) [5]
Lycopene Media
Lycopene is a key intermediate in the biosynthesis of many carotenoids.
Test tube containing a dichloromethane solution of lycopene
Sources
- ↑ Carotenoids: α-Carotene, β-Carotene, β-Cryptoxanthin, Lycopene, Lutein, and Zeaxanthin (July 2016)Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, OR. Retrieved 29 May 2017.
- ↑ Influence of cooking procedure on the bioavailability of lycopene in tomatoes. Hospital Nutrition (Madrid) 27 (5) (2012). p. 1542–6. doi:10.3305/nh.2012.27.5.5908.
- ↑ Kamiloglu, S.. Home processing of tomatoes (Solanum lycopersicum): Effects onin vitrobioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity. Journal of the Science of Food and Agriculture 94 (11) (2014). p. 2225–33. doi:10.1002/jsfa.6546.
- ↑ Yamaguchi, Masayoshi. Carotenoids : Properties, Effects and Diseases (2010). New York: Nova Science Publishers. p. 125. ISBN 9781612097138.
- ↑ Mirahmadi, Mahdi. Evaluation of novel carriers for enhanced dissolution of lycopene (in en). Journal of Food Measurement and Characterization 18 (6) (2024-06-01). p. 4718–4732. doi:10.1007/s11694-024-02526-6.