Lycopene
Non-cyclic carotenoid, obtained through ingestion by the human body, found in ripe fruits, has antioxidant properties and along with beta-carotene is transported in the body through lipoproteins.
The absorption process occurs passively, that is, without energy expenditure, but little is known about the use of lycopene inside the mucosa.
Plasma lycopene levels are influenced by factors such as age, sex, hormonal functioning, BMI, blood lipid levels, alcohol / tobacco consumption and the presence of other carotenoids.
Stored in the liver and adipose tissue, it acts to prevent oxidative damage in subcellular components, protecting them from degenerative changes and carcinogenesis (they reduce oxidation reactions and the formation of quinones).
Other benefits:
- Protects against senile macular degeneration
- Aid against atherosclerosis
- Acts in the prevention of some types of cancer (in particular in prostate cancer)
- Reduces the risk of oxidation of serum lipids
- Effective action in the detoxification of smokers
- Improves epithelial regeneration
- Slows down cell aging
- Acts in prostatic dysplasia
- Systemic protector against UV radiation
- Protects the cardiovascular system from free radical damage
- Antiage action
- Assists in the protection of neurological diseases
KNOW MORE:
- Lycopene is one of 600 carotenoid pigments found in nature and one of 25 found in human plasma and tissues.
- Lycopene absorption in humans is in the range of 10% to 30%, the rest being excreted.
- The most beneficial effect that diet carotenoids can have on the human body is the sequestration and extinction of free radicals.
- The addition of a small dose of monounsaturated fat (olive oil) facilitates the transport, absorption and action of lycopene.
- Another characteristic that increases its bioavailability is the prepared cooked food.
- Regulates melanin production.
- Promotes hair growth by reducing excess DHT.
- Helps in the treatment of the scalp.
- Studies show the benefit against breast, skin, liver and lung cancer.
- It is believed that lycopene may correspond from 30% to 64% of the total intake of carotenoids, which is equivalent to approximately 3.7 mg / day.
- The lycopene present in watermelon and papaya is 60% bioavailable, while in raw tomatoes it is around 13% and in boiled tomatoes it rises to 70%.
- Tomatoes and derived products contribute more than 85% to the daily intake of lycopene in the United States.
- Tomato juice, ketchup, soups, pizza with tomato sauce, and spaghetti juice sauce are the foods that most contribute to the intake of lycopene.
Foods rich in lycopene in 100g:
- Carrot — 3.4mg
- Red Guava — 5.0mg
- Papaya — 2.6mg
- Persimmon — 3.5mg
- Watermelon — 4.5mg
- Tomato — 4.6mg
- Red pepper — 5.0mg
- Red cabbage — 2.3mg
- Mango — 3.0mg
