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". Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, OR. July 2016. Archived from the original on 21 May 2017. Retrieved 29 May 2017.
- ↑ Perdomo F, Cabrera Fránquiz F, Cabrera J, Serra-Majem L (2012). "Influence of cooking procedure on the bioavailability of lycopene in tomatoes". Hospital Nutrition (Madrid). 27 (5): 1542–6. doi:10.3305/nh.2012.27.5.5908. PMID 23478703.
{{cite journal}}: CS1 maint: uses authors parameter (link) - ↑ Kamiloglu, S.; Demirci, M.; Selen, S.; Toydemir, G.; Boyacioglu, D.; Capanoglu, E. (2014). "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): 2225–33. doi:10.1002/jsfa.6546. PMID 24375495.
- ↑ Yamaguchi, Masayoshi (2010). Carotenoids : Properties, Effects and Diseases. New York: Nova Science Publishers. p. 125. ISBN 9781612097138.
- ↑ Mirahmadi, Mahdi; Kamali, Hossein; Azimi-Hashemi, Shayan; Lavaee, Parirokh; Gharaei, Sama; Sherkatsadi, Kiana; Pourhossein, Tahereh; Baharara, Hamed; Nejabat, Mojgan; Ghafourian, Taravat; Hadizadeh, Farzin (2024-06-01). "Evaluation of novel carriers for enhanced dissolution of lycopene". Journal of Food Measurement and Characterization. 18 (6): 4718–4732. doi:10.1007/s11694-024-02526-6. ISSN 2193-4134.