lycopene

[ lahy-kuh-peen ]

noun

, Biochemistry.

1. a red crystalline substance, C 40 H 56 , that is the main pigment of certain fruits, as the tomato and paprika, and is a precursor to carotene in plant biosynthesis.

Lycopene

/ ˈlaɪkəˌpiːn /

noun

1. an acyclic carotenoid occuring in tomatoes and some other ripe fruit as a red pigment. As an antioxidant its consumption can reduce the risk of some cancers

lycopene

/ lī′kə-pēn′ /

1. A red carotenoid found chiefly in blood, the reproductive organs, tomatoes, and palm oils. It is an antioxidant and is the parent substance from which all natural carotenoids are derived. Chemical formula: C 40 H 56 .

Word History and Origins

Origin of lycopene¹

1925–30; earlier lycop ( in ) (< New Latin Lycop ( ersicon ) tomato genus (< Greek lýk ( os ) wolf + -o- -o- + Persikón peach ¹ ) + -in ² ) + -ene

Example Sentences

By deleting or adding selected genes, they engineered strains that produced zeaxanthin as well as other valuable carotenoids -- beta-carotene, lycopene and astaxanthin -- when grown on an aromatic compound commonly found in lignin.

From Science Daily

The exceptions include lycopene in tomatoes, the compound that gives tomatoes their red color, which is actually higher in canned tomatoes than fresh tomatoes.

From Salon

For prostate cancer, eating foods rich in the antioxidant lycopene, such as tomatoes, appears to lessen the risk.

From Washington Post

However, pizza might — just might — also be considered a health food because of the powerful chemical antioxidant in cooked tomatoes called lycopene.

From Salon

Cooking with heat, or “thermal processing,” actually improves the bioavailability of many nutrients and phytochemicals, such as the lycopene in tomatoes.

From Washington Post