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Lycopersicum

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Lycopene from the neo-Latin Lycopersicum is a bright red carotene and carotenoid pigment 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.

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The chemical formula for Lycopene is C₄₀H₅₆

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Lycopene is an acyclic isomer of ß -carotene. It is a 40 carbon atom, open chain polyisoprenoid with 11 conjugated double bonds. Its molecular formula is C₄₀H₅₆. The structural formula of lycopene is represented in the diagram above. (All-E)-lycopene is the predominant geometric isomer found in plants.

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The elongated linear shape of the molecule is inflexible compared to that of many other structures

because there is no free rotation about the double bonds in the congugated system. The intermolecular forces

between lycopene molecules are essentially only vander  interactions, which are very  bonds. addition its relatively high molecular weight limits its

solubility even in non!polar solvents

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Lycopene is a symmetrical tetraterpene assembled from eight isoprene units. It is a member of the carotenoid family of compounds, and because it consists entirely of carbon and hydrogen, is also caroten.Isolation procedures for lycopene were first reported in 1910, and the structure of the molecule was determined by 1931. In its natural, all-trans form, the molecule is long and straight, constrained by its system of eleven conjugated double bonds. Each extension in this conjugated system reduces the energy required for electrons to transition to higher energy states, allowing the molecule to absorb visible light of progressively longer wavelengths. Lycopene absorbs all but the longest wavelengths of visible light, so it appears red.

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Lycopene is cancer-preventative phutonutrient — an antioxidant with a laundry list of amazing benefits. It’s most commonly found in tomato nutrition, but you can consume it in a number of common fruits and veggies. It has some properties in common with beta-carotene, although they’re not identical.

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Lycopene is a carotenoid that is present in tomatoes, processed tomato products and other fruits. It is one of the most potent antioxidants among dietary carotenoids. Dietary intake of tomatoes and tomato products containing lycopene has been shown to be associated with a decreased risk of chronic diseases, such as cancer and cardiovascular disease. Serum and tissue lycopene levels have been found to be inversely related to the incidence of several types of cancer, including breast cancer and prostate cancer. Although the antioxidant properties of lycopene are thought to be primarily responsible for its beneficial effects, evidence is accumulating to suggest that other mechanisms may also be involved. In this article we outline the possible mechanisms of action of lycopene and review the current understanding of its role in human health and disease prevention.

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Lycopene, a naturally occurring red carotenoid pigment found in tomatoes, pink grapefruit, watermelon, papaya, guava, and other fruits, has been extensively studied for more than 70 years, with more than 2000 articles published in peer-reviewed journals and 4000 other publications (scientific and otherwise) written on the subject. Most of these articles have focused on lycopene derived from tomatoes. Given the vast amount of information already published about lycopene, we focus on the recent literature (1999–2009) related to the health effects of tomato lycopene in humans. Although in vitro and animal studies are vitally important to understanding the mechanisms behind potential health effects, human studies, specifically clinical trials, are ultimately used to determine the effect of dietary constituents on health, as well as to set nutrition and food labeling policy.

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Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially related to its effects as a natural antioxidant. Although it has no provitamin A activity, lycopene does exhibit a physical quenching rate constant with singlet oxygen almost twice as high as that of beta-carotene.

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172–173 °C (342–343 °F; 445–446 K)

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Lycopene is the principal pigment of the carotenoids naturally found in tomatoes and is important not only because of the color it imparts but also because of the recognized health benefits associated with its presence. Red tomatoes typically contain about 95% of their lycopene as the all-transisomer, the most stable form. In tangerine tomatoes, on the other hand, the lycopene is present as tetra-cis-lycopene, a geometric isomer of all-trans lycopene. Lycopene is a major component found in blood serum. This carotenoid has been extensively studied for its antioxidant and cancer-preventing properties. Prevention of heart disease has been shown to be another antioxidant role played by lycopene because it reduces the accumulation of platelets that eventually lead to blood clots, heart attacks, and strokes. In contrast to many other food phytonutrients whose effects have only been studied in animals, lycopene from tomatoes has been repeatedly studied in humans and found to be protective against several cancers, which now include colorectal, prostate, breast, lung, and pancreatic cancers. This review outlines the background information dealing with lycopene and presents the most comprehensive and current understanding of its potential functional role in human health.

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Lycopene, an organic compound belonging to theisoprenoid series and responsible for the red colour of the tomato, the hips and haws of the wild rose, and many other fruits. Lycopene is an isomer of the carotenes, the yellow colouring matter, both having the same molecular formula, C₄₀H₅₆, but differing in structure. Lycopene was isolated from the black bryony (Tamus communis), a European yam, in 1873, and from tomatoes in 1875.

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In ts role as an antioxidant, lycopene prevents the oxidation of low-density liproprotein (LDH), the "bad" cholesterol that leads to atherosclerosis(hardening of the arteries) and coronary artery disease. As serum lycopene levels rise, the levels of oxidized lipoprotein, protein, and DNA compounds go down, thus lowering the risk of heart disease. Individuals with high levels of lycopene are half as likely to have a heart attack than those with low levels, according to one study.

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Prolycopene

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antioxidants important for many reasons, especially in a world where processed food has eliminated most of what gives your body the ability to prevent and fight disease. Lycopene is an antioxidant that might as well be worth its weight in gold for the incredible things from which it protects your body.

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660.9 °C (1,221.6 °F; 934.0 K) at 760 mmHg

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Lycopene, (7-cis,7'-cis,9-cis,9'-cis)-isomer

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0.889 g/cm³