Abstract
Lycopene is a hydrocarbon phytochemical belonging to the tetraterpene carotenoid family and is found in red fruit and vegetables. Eleven conjugated double bonds predetermine the antioxidant properties of lycopene and its ability to scavenge lipid peroxyl radicals, reactive oxygen species, and nitric oxide. Lycopene has a low bioavailability rate and appears in the blood circulation incorporated into chylomicrons and other apo-B containing lipoproteins. The recent body of evidence suggests that plasma concentration of lycopene is not only a function of intestinal absorption rate but also lycopene breakdown via enzymatic and oxidative pathways in blood and tissues. Oxidative stress and the accumulation of reactive oxygen species and nitric oxide may represent a major cause of lycopene depletion in ageing, cardiovascular disease, and type 2 diabetes mellitus. It has been shown recently that low carotenoid levels, and especially decreased serum lycopene levels, are strongly predictive of all-cause mortality and poor outcomes of cardiovascular disease. However, there is a poor statistical association between dietary and serum lycopene levels which occurs due to limited bioavailability of lycopene from dietary sources. Hence, it is very unlikely that nutritional intervention alone could be instrumental in the correction of lycopene and carotenoid deficiency. Therefore, new nutraceutical formulations of carotenoids with enhanced bioavailability are urgently needed.
Highlights
Lycopene is a polyunsaturated hydrocarbon phytochemical present in red fruit and vegetables and belongs to the tetraterpene carotenoid family [1]
These results suggest that oxidative stress as well as hyperactivity of the endogenous enzymes responsible for generation of reactive oxygen species and nitric oxide may deplete lycopene reserves in human cells and tissues
It has been increasingly recognized that health conditions associated with oxidative stress are accompanied by significant deviations in plasma and tissue levels of many important nutrients, in particular lycopene and other carotenoids [55, 56]
Summary
Lycopene is a polyunsaturated hydrocarbon phytochemical present in red fruit and vegetables (papayas, tomatoes, red peppers, watermelons, etc.) and belongs to the tetraterpene carotenoid family [1]. Ingestion of products containing cooked tomato accounts for about 80% of daily dietary intake of lycopene in the developed world [2, 3]. The average consumption of lycopene varies between 5 and 7 mg/day in the western world [4]. Due to its distinctive ability to neutralize free radicals, lycopene is believed to confer measurable protection against cancer, atherosclerosis, diabetes, and some inflammatory diseases [5, 6]. A growing body of epidemiological evidence suggests that lycopene consumption is associated with decreased risk of various chronic diseases, while lycopene demonstrates significant antioxidant activity in a number of in vitro and in vivo systems [7]. The multiple biological effects of lycopene are predetermined by the unique chemical structure of the compound and its particular physicochemical properties
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