Lycopene is a phytochemical, synthesized by plants and microorganisms but not by animals. It is an acyclic isomer of beta-carotene. Lycopene obtained from plants tends to exist in an all-trans configuration, the most thermodynamically stable form. In human plasma, lycopene is present as an isomeric mixture, with 50% as cis isomers.
Since lycopene lacks a beta-ionone ring structure, it cannot form vitamin A and its biological effects in humans have been attributed to mechanisms other than vitamin A. Because free radicals are electrochemically imbalanced molecules, they are highly aggressive, ready to react with cell components and cause permanent damage. One non-oxidative activity is regulation of gap-junction communication between cells. Lycopene participates in a host of chemical reactions hypothesized to prevent carcinogenesis and atherogenesis by protecting critical cellular biomolecules, including lipids, proteins, and DNA.
Lycopene is the most predominant carotenoid in human plasma, present naturally in greater amounts than beta-carotene and other dietary carotenoids. Because of its lipophilic nature, lycopene concentrates in low-density and very-low-density lipoprotein fractions of the serum. In fresh fruit, lycopene as a food additives is enclosed in the fruit tissue. Therefore, only a portion of the lycopene that is present in fresh fruit is absorbed.
More significantly, the chemical form of lycopene is altered by the temperature changes involved in processing to make it more easily absorbed by the body. Although lycopene is available in supplement form, it is likely there is a synergistic effect when it is obtained from the whole fruit instead, where other components of the fruit enhance lycopene's effectiveness.
Other food additives: Vitamin E Xanthan Gum
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