Lycopene
Synopsis of lycopene
Lycopene is a bright red pigment and powerful antioxidant carotenoid found most abundantly in tomatoes and tomato-based products. Unlike beta-carotene, lycopene does not convert into vitamin A, but it provides substantial benefits through its free radical scavenging capacity and modulation of cellular signaling pathways.
Modern research has associated lycopene intake with protective effects against cardiovascular disease, prostate and other hormone-related cancers, oxidative stress, and UV-induced skin aging. Lycopene accumulates in high concentrations in tissues such as the prostate, liver, adrenal glands, and skin, where it helps neutralize reactive oxygen species and reduce inflammation. It also supports endothelial function, inhibits LDL cholesterol oxidation, and promotes cellular communication, which may reduce abnormal cell proliferation.
Lycopene is more bioavailable in cooked and fat-containing foods—for example, tomato sauce or tomato paste with olive oil—than in raw tomatoes, due to its release from plant cell matrices during heat processing. Supplements are also widely available in capsule and softgel forms, often combined with other carotenoids, vitamin E, or fish oil.
Historical Use:
Though lycopene as a compound was not identified until the 19th century and studied in depth only in the past few decades, its rich dietary sources—particularly tomatoes—have been consumed and revered for centuries. The tomato, native to Central and South America, was used by Aztec and Mayan civilizations, who included it in both cooking and medicine. While the exact therapeutic roles are not well documented, tomatoes were believed to balance heat and improve digestion.
When tomatoes were introduced to Europe in the 16th century, they were first considered ornamental but gradually integrated into Mediterranean diets. Over time, they became dietary staples known for promoting health and longevity. In Italian and Spanish traditional food cultures, cooked tomatoes with oil (as in pasta sauces or sofrito) became central to dishes that are now recognized for their heart-protective benefits—long before lycopene was isolated as a key factor.
In Ayurveda, fruits with cooling and moistening properties like watermelon and guava—also rich in lycopene—were used to quench thirst, reduce pitta (heat), and soothe inflammation, particularly in the summer months.
Today, lycopene is recognized globally as a cornerstone of functional nutrition and anti-aging strategies, particularly for prostate health, cardiovascular protection, and skin resilience, bridging centuries of traditional dietary wisdom with rigorous modern scientific validation.
Lycopene is used for these health conditions
Alzheimer's Disease (Scientific)
Benign Prostate Hyperplasia (Scientific)
Cancer (natural therapy for) (Scientific)
Cancer (prevention) (Scientific)
Cancer Treatment (reducing side effects) (Scientific)
Cardiovascular Disease (Scientific)
Cervical Dysplasia (Scientific)
Cholesterol (high) (Scientific)
Diabetes (Scientific)
Diabetic Retinopathy (Scientific)
Hypertension (Scientific)
Prostatitis (Scientific)
Triglycerides (high) (Scientific)
Wrinkles (Scientific)
lycopene is used to support these body systems
Arteries (Scientific)
Blood (Scientific)
Circulatory System (Scientific)
Heart (Scientific)
Immune System (Scientific)
Lungs (Scientific)
Male Reproductive System (Scientific)
Prostate (Scientific)
Skin (Scientific)
