Lycopene

Lycopene is the pigment of tomato. Its chemical formula is C40H56.

lycopene

Ketchup contains high concentrations of bioavailable lycopene.[1][2][3][4]

Sources
  1. "Carotenoids: α-Carotene, β-Carotene, β-Cryptoxanthin, Lycopene, Lutein, and Zeaxanthin". Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, OR. July 2016. Archived from the original on 21 May 2017. Retrieved 29 May 2017.
  2. "Influence of cooking procedure on the bioavailability of lycopene in tomatoes". Hospital Nutrition (Madrid). 27 (5): 1542–6. 2012. doi:10.3305/nh.2012.27.5.5908. PMID 23478703. {{cite journal}}: Cite uses deprecated parameter |authors= (help)
  3. Kamiloglu, S.; Demirci, M.; Selen, S.; Toydemir, G.; Boyacioglu, D.; Capanoglu, E. (2014). "Home processing of tomatoes (Solanum lycopersicum): Effects onin vitrobioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity". Journal of the Science of Food and Agriculture. 94 (11): 2225–33. doi:10.1002/jsfa.6546. PMID 24375495.
  4. Yamaguchi, Masayoshi (2010). Carotenoids : Properties, Effects and Diseases. New York: Nova Science Publishers. p. 125. ISBN 9781612097138.
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