Lycopene

Lycopene is naturally occurring carotenoids found in tomato, tomato products, and in other red fruits and vegetables; exhibits antioxidant effects. In Vitro: Sufficient uptake of lycopene from the diet is necessary to benefit from its health promoting effects, since humans are unable to synthesise lycopene de novo. Lycopene significantly inhibits prostate and breast cancer cell growth at physiologically relevant concentrations of 1.25 μM and also causes a 30-40 % reduction in inhibitor of kappa B phosphorylation in the cells^[1]. Increased intake of lycopene, a major carotenoid in tomatoes, consumed as the all-trans-isomer attenuates alcohol induced apoptosis in 2E1 cells and reduces risk of prostate, lung and digestive cancers. Lycopene plays a role in the protection against photooxidative processes by acting as singlet molecular oxygen and peroxyl radicals scavengers and can interact synergistically with other antioxidants^[2]. Lycopene as a carotenoid can react with types of reactive oxygen species (ROS) in three different mechanisms: I) by electron-transfer, II) by hydrogen atom transfer or III) by adduct formation. Lycopene is able to deactivate singlet oxygen mainly by physical quenching^[3]. Lycopene decreases ROS production in SK-Hep-1 cells through inhibition of NADPH oxidase, brought about in the PKC pathway^[5]. In Vivo: Lycopene is the most predominant carotenoid in human plasma and has a half life of about 2-3 days^[2]. Lycopene or processed tomatoes may lead to a reduction of intima-media thickness in vessel walls^[3]. Lycopene exerts protective effects against ATZ-induced toxicity in rat adrenal cortex. These effects may be attributed to the antioxidative property of lycopene and its ability to activate the Nrf2/HO-1 pathway^[4]. Lycopene improves hepatotoxicity acting as an antioxidant, reduces GSSG and regulates tGSH and CAT levels, reduces oxidative damage^[5].