Lycopene – Nutritional, Medicinal and Therapeutic Properties

Citation

Preedy, V.R. and Watson, R.R. (2009), "Lycopene – Nutritional, Medicinal and Therapeutic Properties", Nutrition & Food Science, Vol. 39 No. 6, pp. 702-703. https://doi.org/10.1108/nfs.2009.39.6.702.2

Lycopene is one of the key products found in tomatoes. Lycopene is the predominant antioxidant carotenoid in tomatoes and lycopene contributes to the deep red colour of tomatoes.

From a nutritional point of view tomatoes are a rich source of lycopene which is an antioxidant associated with the prevention of cancer.

The book consists of a number of papers from world experts on various aspects of lycopene. These are compiled into three parts:

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  Part 1: Characterization of lycopene from chemistry to basic physiological functions plus stability in food processing and storage and related metabolites. This includes an overview of lycopene as regards what it is and what it does.

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  Part 2: Biochemical and physiological features of lycopene's effects. This includes papers on lycopene and bone tissue, cardiovascular disease, cataracts, chylomicrons and as a topical agent (with application to the skin) as well as in relationship to oxidative stress and fats.

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  Part 3: Lycopene and cancer. Includes the role of lycopene in relationship as a preventative agent for various cancers including prostate, lung, breast and colon cancers.

For those who are involved in any aspect of research on diet and cancer this is a useful book plus it is helpful to improving the diet of those who are suffering from various forms of cancer.