Tomato Lycopene: Powerful Antioxidant with Numerous Health Benefits In Global

Lycopene is a bright red carotenoid antioxidant found in tomatoes and other red fruits and vegetables. As an antioxidant, Tomato Lycopene acts as a protective scavenger of damaging molecules known as free radicals that can otherwise react with and potentially damage cells.

Sources and Forms of Tomato Lycopene

Nearly 85% of the lycopene in the average diet comes from tomatoes and tomato products. Cooked and processed tomato products like tomato sauce, ketchup and paste generally contain more bioavailable lycopene than raw tomatoes since cooking helps release lycopene from the plant cell walls. Watermelon, pink grapefruit, and guava also contain lycopene but in much smaller amounts than tomatoes. Lycopene exists in two forms - cis and trans-lycopene.

Antioxidant Properties
As a carotenoid antioxidant, lycopene is highly efficient at quenching or neutralizing potentially damaging free radicals. Free radicals are highly reactive molecules that can start chain reactions and damage cells.
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