Lycopene - Red Agent Preventing Oxidation

Lycopene, as previously mentioned, is a red pigment from the family of carotenoids, natural antioxidants. It is found in high concentrations in red blood cells and other organs of the body, such as the gut, liver, testes, and pancreas. It can only be produced by plants and microorganisms, making adequate consumption of fruits and vegetables in the diet highly important. Lycopene acts protectively against carcinogenesis and atherogenesis by preventing oxidation of lipids, LDL fractions, proteins and DNA.

Lycopene and β-carotene are present in human skin and show the ability to absorb harmful radiation while eliminating the genes produced by UV radiation. This ability of lycopene allows it to protect our skin from sunburn up to 10 times higher than that of α-tocopherol. It has been observed that the beneficial effects of consuming lycopene improve skin condition and delay the aging process, making it widely used in cosmetics. It is important to note that lycopene stimulates the synthesis of procollagen, the precursor protein of collagen, which is responsible for skin elasticity. In addition, lycopene improves the function of the circulatory system and reduces the risk of diseases of the cardiovascular system, such as strokes and heart attacks, by expanding blood vessels. Clinical studies have shown that taking 60 mg of lycopene daily for 3 months results in a reduction of the LDL fraction in plasma by about 14%. This is due to the fact that it inhibits cholesterol synthesis and helps remove its bad variant from the blood. Another important function of lycopene is to prevent the loss of bone tissue by our body, improving the mineral density of our bones and reducing the risk of osteoporosis. Due to its strength as one of the strongest antioxidants, lycopene fights free radicals, which are one of the causes of cancer. High intake of lycopene reduces the risk of developing prostate cancer and cervical cancer. A diet rich in this component can support the healing process.

The most common source of lycopene is fruits and vegetables, especially the previously mentioned tomatoes. Through processing, the transformation of lycopene in foodstuffs is caused, while it passes into the form of cis after heat treatment. The latter is significantly better soluble in gallic acid (for example, Raphael Lenart, tooth.. bibliography), which is important for our body as it is better absorbed. Heat treatment facilitates its absorption in the digestive tract. Fresh tomatoes are healthy, however, processing products such as tomato juice or ketchup provide larger amounts of lycopene. It can also be found in smaller amounts in other red fruits and vegetables, such as bell peppers, wild rose fruits, watermelons, red grapefruits, and red guava. Carotenoids, to which lycopene belongs, are fat-soluble. Therefore, the best solution is to consume them with fats to allow for better absorption. Lycopene is listed in the list of food additives allowed for use in food and is marked with the symbol E160d. As a natural colorant, it can be added to various food products such as cakes and cookies, ice cream, candied fruits and vegetables, desserts, sauces, spices, pickles, spicy hot sauces and pickled vegetables, mustard, soups, and fruit wines.

In our present times, harmful external factors continually assault our body. We are exposed to them from all sides. There are over 21,000 substances in bottled water that shouldn't be present. Therefore, ingesting the appropriate natural substances that have a beneficial impact on us is of paramount importance. Our body produces several thousand cancer cells daily, and only our immune system can determine whether it will be able to capture and destroy them all. Lycopene, being a very potent antioxidant, aids our body in this process. If someone doesn't appreciate tomatoes or tomato juice, it's at least worth adding ketchup to sandwiches or tomato paste to soups.