Lycopene is considered to be a carotenoid antioxidant. This compound acts as a scavenger to free radical cells (cancer-causing cells). Lycopene neutralizes these types of cells, reducing your risk of developing certain forms of cancer. It comes from the diet and is stored throughout the body in the colon, liver, lungs, prostate, and skin.

Although research has not established recommended daily intakes for lycopene 5mg, it is recommended to eat a diet rich in fruits and vegetables that are varied in color. Foods rich in lycopene include tomatoes, pink grapefruit, watermelon, papaya, and pink guava. Cooking foods such as tomatoes increases the bioavailability of lycopene to the digestive tract in the body.

Lycopene is not produced in the body, so you can only obtain its benefits by eating foods rich in this great substance. Cooked or processed tomato products, such as spaghetti sauce, tomato juice, ketchup and pizza sauce are, by far, the major sources of lycopene in the typical American diet, but over cooking can destroy some of the beneficial effects of this important antioxidant.

Lycopene is better absorbed by the body when it is consumed in its cooked form like tomato sauce. In one study, heat processing released up to 2.5 times the lycopene from tomatoes, making it more available and absorbable in the body. Also, because lycopene is fat-soluble, adding a little oil helps absorption too.

Lycopene is the most prominent carotenoid in tomatoes. It also is responsible for the red color of the fruit.. It is touted as the highest overall single oxygen quenching carotenoid, double than that of beta carotene. Raw tomatoes contain lycopene 3.1 mg per 100 g of fruit compared with tomato paste or sauce, which contains an average of 6.4 mg.

Epidemiological evidence finds that lycopene 10mg is associated with a reduced risk of certain diseases and cancers. It is being studied for its role in cancer prevention, including prostate, pancreatic, and stomach cancers. Lycopene’s antioxidant actions are well documented. Carotenoid mixtures display synergistic activity against oxidative stress, most pronounced with the presence of both lycopene and lutein. This combination also was found to have potent anti-carcinogenic activity in animal studies. Lycopene has synergistic effects in some cases when used in conjunction with other antioxidants.

A number of population based studies have suggested increased tomato intake or elevated blood lycopene levels may reduce the incidence cancer. A recent review of the literature on lycopene revealed 72 population based studies have been performed. Fifty seven of these studies reported a lower risk of cancer with increased intake of tomatoes or higher blood lycopene levels. Thirty five of these studies were considered significant by statistical analysis.

A recent study evaluated the blood levels of the five major carotenoids in patients with prostate cancer and compared these levels to cancer free subjects of the same age. Lycopene was the only major antioxidant found in significantly lower levels in the cancer patients than control subjects. Plasma lycopene levels were strongly related to lower prostate cancer risk. A preliminary study that was recently reported at a major scientific meeting suggested lycopene may effect the growth of cancer cells.

In conclusion, lycopene is an essential part of keeping one health and well. Eating plenty of cooked vegetables and fruits an easy way to keep this important antioxidant high in the body. Lycopene can also be purchase at your local or internet health food store for those who think they do not get enough fruits and vegetables.

*Statements contained herein have not been evaluated by the Food and Drug Administration. Lycopene is not intended to diagnose, treat and cure or prevent disease. Always consult with your professional health care provider before changing any medication or adding Vitamins to medications.