Lycopene

Lycopene from the neo-Latin lycopersicum, the tomato species, is a bright red carotene and carotenoidpigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons, gac, and papayas, although not in strawberries, or cherries.^[2] Although lycopene is chemically a carotene, it has no vitamin A activity.^[3] Foods that are not red may also contain lycopene, such as asparagusand parsley.^[2]

In plants, algae, and other photosynthetic organisms, lycopene is an important intermediate in the biosynthesis of many carotenoids, including beta-carotene, which is responsible for yellow, orange, or red pigmentation, photosynthesis, and photoprotection.^[3] Like all carotenoids, lycopene is a polyunsaturated hydrocarbon, i.e. an unsubstituted alkene. Structurally, lycopene is a tetraterpene and assembled from eight isoprene units that are composed entirely of carbon and hydrogen.^[3] It is insoluble in water. Lycopene's eleven conjugated double bonds give its deep red color and its antioxidant activity in vitro. Owing to the strong color, lycopene is a useful food coloring (registered as E160d) and is approved for usage in the USA,^[4]Australia and New Zealand (registered as 160d)^[5] and the EU.^[6]