Lycopene

Lycopene is a red carotenoid pigment found in tomatoes and other fruits. Its long chain of conjugated double bonds gives it color and antioxidant activity.

Carotenoids: Carotenoids are lipid-soluble pigments made by plants, algae, and some microorganisms. Lycopene belongs to this pigment family, whose members differ in structure and color.
Tomato: The tomato is an edible fruit of Solanum lycopersicum, widely cultivated as a food crop. Tomatoes are the best-known dietary source of lycopene.
Carotenogenesis: Carotenogenesis is the biochemical production of carotenoid pigments in organisms. Lycopene is formed along this pathway before serving as a precursor to other carotenoids.
Oxidative stress: Oxidative stress occurs when reactive chemical species exceed the capacity of biological antioxidant defenses. Lycopene’s antioxidant activity is often discussed in relation to oxidative damage.
Conjugated system: A conjugated system is a sequence of alternating single and multiple chemical bonds that permits electron delocalization. Lycopene’s extended conjugation absorbs visible light, producing its red appearance.
Tomato paste: Tomato paste is a concentrated product made by cooking and straining tomatoes. Processing concentrates lycopene and can make it more accessible for absorption.
Chromoplast: A chromoplast is a plant cell plastid specialized for synthesizing or storing pigments other than chlorophyll. Tomato fruit accumulates lycopene in chromoplasts as it ripens.
Antioxidant: An antioxidant is a substance that inhibits oxidation by reacting with oxidants or interrupting oxidative reactions. Lycopene can act as an antioxidant in chemical systems, though effects in people are more complex.
Geometric isomerism: Geometric isomerism arises when groups occupy different spatial arrangements around a bond or ring. Lycopene occurs in all-trans and cis forms with different physical properties.
Lycopenemia: Lycopenemia is yellow-orange skin discoloration associated with excessive lycopene accumulation in tissues. It is a visible consequence of unusually high lycopene intake, especially from foods.

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