Lycopene
Lycopene is a fat-soluble red pigment found in various fruits and vegetables, predominantly known for its presence in tomatoes. It is classified as a carotenoid and is recognized for its antioxidant properties, which help combat cell damage caused by free radicals. Lycopene is believed to play a role in the prevention and treatment of several types of cancer, including prostate, breast, and lung cancers, among others. Common dietary sources include processed tomatoes, watermelon, pink grapefruit, and carrots, with absorption enhanced when consumed with dietary fats.
While lycopene can provide health benefits, including a reduced risk of heart disease and macular degeneration in older adults, caution is advised for individuals with allergies to tomatoes or those undergoing cancer treatment. Research suggests that lycopene is more effective when sourced from food rather than supplements, and excessive consumption may cause temporary skin discoloration. Overall, lycopene presents a valuable nutrient that encourages a diet rich in fruits and vegetables for better health outcomes.
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Subject Terms
Lycopene
ALSO KNOWN AS: Non-provitamin A carotonoid
DEFINITION: Lycopene is a fat-soluble, red pigment in some fruits and vegetables. It is best known as a carotenoid, a plant-produced phytochemical known for its antioxidant properties.
Cancers treated or prevented: Prostate, mouth, pharynx, nasopharynx, larynx, esophagus, bladder, lung, colorectal, breast, and stomach cancers
Delivery routes: Oral via food or dietary supplements. The most common food sources for lycopene are tomatoes and tomato products. Other significant food sources are apricots, carrots, sweet potatoes, guava, watermelon, papaya, and pink grapefruit. Processed tomatoes and tomato products provide more available lycopene than raw forms. Lycopene absorption is increased when combined with a dietary fat source, such as the oil used in preparing pizza or tomato sauce. Iron-rich foods negate the positive cancer-fighting properties of lycopene when ingested together.
How this substance works: Lycopene is believed to act as an antioxidant, blocking the destructive action of cell-damaging molecules known as free radicals. Also known as a non-provitamin A carotenoid, it cannot convert into vitamin A in the body, like some other carotenoids, when needed. Lycopene is fat-soluble and thus stored in the body and broken down in the intestine for use. Because of this, including dietary fat with a lycopene source increases its absorption. Some studies have suggested that lycopene plays a role in preventing many diseases, such as cancer, heart disease, and macular degeneration, and may slow cancer cell growth. Other studies posit lycopene fights cancer by preventing DNA damage and enhancing cancer-fighting enzymes.
Other nutrients and compounds in fruits and vegetables may combine with lycopene, however, and this synergy may be responsible for the protective benefits seen in some studies. The dosage and safety of dietary lycopene supplements are largely unknown, and their regulation is lacking. Many studies have found positive benefits from consuming lycopene from fruit and vegetable sources rather than dietary supplements. In healthy older adults, consuming lycopene is associated with a lower risk of heart problems, cataracts, macular degeneration, and some types of cancers.
Side effects: Caution is advised for individuals with allergies or sensitivities to tomatoes and tomato products or to fruits, vegetables, and dietary supplements that include lycopene. The high level of acid in tomatoes may irritate stomach disorders. As a rule, lycopene dietary supplements should be avoided during cancer treatment unless approved by a treating physician. Lycopene from food sources has not been found to interfere with treatment, but some drugs may decrease lycopene absorption. Some individuals may develop orange skin if they consume large amounts of lycopene.
Bibliography
Cho, William C. S., ed. Cancer Chemoprevention and Treatment by Diet Therapy. Springer, 2013.
Ilic, Dragan, Kristian M. Forbes, and Craig Hassed. "Lycopene for the Prevention of Prostate Cancer." Cochrane Database of Systematic Reviews, Nov. 2011, doi:10.1002/14651858.CD008007.pub2.
Kapała, Aleksandra, et al. “The Anti-Cancer Activity of Lycopene: A Systematic Review of Human and Animal Studies.” Nutrients, vol. 14, no. 23, 3 Dec. 2022. MDPI, doi.org/10.3390/nu14235152.
Kopec, R. E., et al. "The Effect of an Iron Supplement on Lycopene Metabolism and Absorption During Digestion in Healthy Humans." Molecular Nutrition and Food Research, vol. 63, no. 22, 2019. Wiley Online Library, doi.org/10.1002/mnfr.201900644.
"Lycopene." Memorial Sloan Kettering Cancer Center, 6 May 2022, www.mskcc.org/cancer-care/integrative-medicine/herbs/lycopene. Accessed 20 June 2024.
Qi, Wang Jia, et al. "Investigating into Anti-Cancer Potential of Lycopene: Molecular Targets." Biomedicine & Pharmacotherapy, vol. 138, June 2021. ScienceDirect, doi.org/10.1016/j.biopha.2021.111546.
"Tomatoes: Major Source of Lycopene." American Institute for Cancer Research, 2020, www.aicr.org/cancer-prevention/food-facts/tomatoes. Accessed 20 June 2024.