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Asian Journal of Dairy and Food Research, volume 29 issue 3/4 (sep/dec 2010) : 157- 165

ANTI-OXIDATIVE AND ANTI-CARCINOGENIC ROLE OF LYCOPENE IN HUMAN HEALTH – A REVIEW

Avneet Rajoria, Jitendra Kumar2, A.K. Chauhan3
1Dept. of Dairy Science & Technology, J.V. College, Baraut, Uttar Pradesh – 250611 India

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Cite article:- Rajoria Avneet, Kumar2 Jitendra, Chauhan3 A.K. (2024). ANTI-OXIDATIVE AND ANTI-CARCINOGENIC ROLE OF LYCOPENE IN HUMAN HEALTH – A REVIEW. Asian Journal of Dairy and Food Research. 29(3): 157- 165. doi: .

ABSTRACT

Lycopene is principally responsible for the characteristic deep-red colour of ripe tomato
and tomato products. Lycopene is a lipophilic compound and an acyclic isomer of â-carotene.
The food matrix as well as the processing methods determine the extent of release of lycopene
and its bioavailability. In fresh tomatoes, about 95% of lycopene is in the trans and about 5% in
the cis form. Thermal processing of tomatoes leads to isomer transformation. Lycopene acts as
a natural antioxidant in human blood to protect the oxidative damage of lipids, proteins, and
DNA. Absorption of lycopene in the body is improved by heat processing and presence of âcarotene
whereas presence of dietary fiber may reduce its absorption. Lycopene has been found
to be a potent and specific inhibitor of epithelial cancer cell proliferation. Tissues that take up
lycopene include the skin, human mammary gland, prostate and buccal mucosa cells. Based on
the numerous epidemiological and clinical studies, strong evidence exists that associates high
serum or plasma lycopene with decreased risks of some chronic diseases such as cancers of the
lung, stomach, gastrointestinal tract, prostate and colorectum and also skin diseases, age related
degeneration, osteoporosis and atherosclerosis. Use of tomato and tomato products in daily
diet and their application in the formulation of new foods with enhanced antioxidative property
is recommended to alleviate human suffering inflicted by major chronic diseases around the
world.

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