lycopene

American  

[lahy-kuh-peen] / ˈlaɪ kəˌpin /

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.

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Lycopene British  

/ 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

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lycopene Scientific  

/ 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 .

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Etymology

Origin of lycopene

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

After accounting for factors such as age, sex, race, smoking habits and education level, the researchers found a strong association between lycopene intake and gum health.

From Science Daily • Feb. 10, 2026

At the same time, more than three quarters, or 77.9%, were not consuming enough lycopene.

From Science Daily • Feb. 10, 2026

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

From Washington Post • Feb. 14, 2023

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

From Salon • Sep. 14, 2021

You may have seen one of these polyphenols advertised on your ketchup bottle—one called lycopene.

From "The Omnivore's Dilemma" by Michael Pollan