Lycopene is a carotenoid that, unlike other carotenoids, does not convert to Vitamin A. It is most famously known for its natural pigment that gives a deep red color to several fruits, most especially on tomatoes. This red pigment comes with powerful antioxidant activities to help fight against oxidative damage of the cell membranes. Lycopene maintains the strength and fluidity of these membranes, preventing free radicals from damaging the body’s cells and their genetic makeup.

Lycopene is also believed to inhibit the reproduction of cancer cells and tumors. It also helps protect the skin from the carcinogenic effects of exposure to ultraviolet light. Additionally, numerous cancer researches have shown that the antioxidant properties of lycopene are strongly beneficial in lung cancers, prostate cancers and stomach cancers. There are also studies suggesting that low intake of lycopene can increase the risk of breast cancer. Researchers are also investigating the association of lycopene and prevention of heart disease and stroke. Free radicals oxidize LDL ("bad") cholesterols, resulting in the hardening of our arteries. Lycopene works to avoid oxidation of LDL cholesterols, therefore decreasing occurrence of heart-related problems and maintaining a healthy blood pressure.

Lycopene is not produced by the body so it must be included in the regular diet. Tomatoes are known to be the best source of lycopene. However, lycopene is better absorbed through processed tomato products such as ketchup, tomato sauce, tomato juice and canned tomatoes. Other good food sources for lycopene are guava, papaya, and asparagus. Individuals who are lycopene deficient are more prone to tissue damage from free radicals, putting them at risk for chronic diseases such as cancers and heart disease.

There are no harmful side-effects and known toxicity related to high intake of lycopene from natural food sources. A harmless condition called lycopenodermia, an orange discoloration of the skin, may result from too much lycopene.

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