Lycopene

  1. Pages with script errors
  2. Pages with broken file links
  3. All articles with unsourced statements
  4. Articles with unsourced statements from April 2008
  5. Articles with invalid date parameter in template
  6. Carotenoids
  7. Hydrocarbons
  8. Food antioxidants
  9. Dietary antioxidants
  10. Food colorings


{{#if:536.873 g/molDeep red solid172–173 °CInsoluble5640|! style="background: #F8EABA; text-align: center;" colspan="2" | Properties
Lycopene
File:Lycopene powder.jpg
IUPAC name

ψ,ψ-carotene

Other names

(6E,​8E,​10E,​12E,​14E,​16E,​18E,​20E,​22E,​24E,​26E)-​2,​6,​10,​14,​19,​23,​27,​31-​octamethyldotriaconta-​2,​6,​8,​10,​12,​14,​16,​18,​20,​22,​24,​26,​30-​tridecaene

Identifiers
CAS number 502-65-8 7pxY
PubChem 446925
ChemSpider 394156 7pxY
UNII SB0N2N0WV6 7pxY
EC number 207-949-1
ChEBI CHEBI:15948 7pxY
ChEMBL CHEMBL501174 7pxY
Jmol-3D images Image 1
Molecular formula C40H56
Molar mass 536.87 g mol−1
 14pxY (verify) (what is: 10pxY/10pxN?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Lycopene (from the New Latin word lycopersicum for the tomato species name) is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, red bell peppers, watermelons, and papayas (but not strawberries or cherries).[1] Although lycopene is chemically a carotene, it has no vitamin A activity.[2]

In plants, algae, and other photosynthetic organisms, lycopene is an important intermediate in the biosynthesis of many carotenoids, including beta carotene, responsible for yellow, orange or red pigmentation, photosynthesis, and photo-protection. Like all carotenoids, lycopene is a polyunsaturated hydrocarbon (an unsubstituted alkene). Structurally, it is a tetraterpene assembled from eight isoprene units, composed entirely of carbon and hydrogen, and is insoluble in water. Lycopene's eleven conjugated double bonds give it its deep red color and are responsible for its antioxidant activity. Due to its strong color and non-toxicity, lycopene is a useful food coloring (registered as E160d) and is approved for usage in the USA,[3] Australia and New Zealand (registered as 160d)[4] and the EU.[5]

Lycopene is not an essential nutrient for humans, but is commonly found in the diet, mainly from dishes prepared from tomatoes. When absorbed from the stomach, lycopene is transported in the blood by various lipoproteins and accumulates in the liver, adrenal glands, and testes.

Because preliminary research has shown an inverse correlation between consumption of tomatoes and cancer risk, lycopene has been considered a potential agent for prevention of some types of cancers, particularly prostate cancer.[2] However, this area of research and the relationship with prostate cancer have been deemed insufficient of evidence for health claim approval by the US Food and Drug Administration (see below under Antioxidant properties and potential health benefits).

Structure and physical properties

File:Lycopene.svg
Skeletal formula of all-trans lycopene
File:Lycopene-3D-balls-(rotated).png
Ball-and-stick model of all-trans lycopene

Lycopene is a symmetrical tetraterpene assembled from 8 isoprene units. It is a member of the carotenoid family of compounds, and because it consists entirely of carbon and hydrogen, is also a carotene.[6] Isolation procedures for lycopene were first reported in 1910, and the structure of the molecule was determined by 1931. In its natural, all-trans form, the molecule is long and straight, constrained by its system of eleven conjugated double bonds. Each extension in this conjugated system reduces the energy required for electrons to transition to higher energy states, allowing the molecule to absorb visible light of progressively longer wavelengths. Lycopene absorbs all but the longest wavelengths of visible light, so it appears red.[7]

Plants and photosynthetic bacteria naturally produce all-trans lycopene, but a total of 72 geometric isomers of the molecule are sterically possible.[8] When exposed to light or heat, lycopene can undergo isomerization to any of a number of these cis-isomers, which have a bent rather than linear shape. Different isomers were shown to have different stabilities due to their molecular energy (highest stability: 5-cis ≥ all-trans ≥ 9-cis ≥ 13-cis > 15-cis > 7-cis > 11-cis: lowest).[9] In the human bloodstream, various cis-isomers constitute more than 60% of the total lycopene concentration, but the biological effects of individual isomers have not been investigated.[10]

Lycopene is insoluble in water, and can be dissolved only in organic solvents and oils. Because of its non-polarity, lycopene in food preparations will stain any sufficiently porous material, including most plastics. While a tomato stain can be fairly easily removed from fabric (provided the stain is fresh), lycopene diffuses into plastic, making it impossible to remove with hot water or detergent. If lycopene is oxidized (for example, by reacting with bleaches or acids), the double bonds between the carbon atoms will be broken; cleaving the molecule, breaking the conjugated double bond system, and eliminating the chromophore.

Role in photosynthesis

File:Carotenoid synthetic pathway.svg
Lycopene is a key intermediate in the biosynthesis of many carotenoids.

Carotenoids like lycopene are important pigments found in photosynthetic pigment-protein complexes in plants, photosynthetic bacteria, fungi, and algae. They are responsible for the bright colors of fruits and vegetables, perform various functions in photosynthesis, and protect photosynthetic organisms from excessive light damage. Lycopene is a key intermediate in the biosynthesis of many important carotenoids, such as beta-carotene, and xanthophylls.[11]

Biosynthesis

The unconditioned biosynthesis of lycopene in eukaryotic plants and in prokaryotic cyanobacteria is similar, as are the enzymes involved.[12] Synthesis begins with mevalonic acid, which is converted into dimethylallyl pyrophosphate. This is then condensed with three molecules of isopentenyl pyrophosphate (an isomer of dimethylallyl pyrophosphate), to give the twenty carbon geranylgeranyl pyrophosphate. Two molecules of this product are then condensed in a tail-to-tail configuration to give the forty carbon phytoene, the first committed step in carotenoid biosynthesis. Through several desaturation steps, phytoene is converted into lycopene. The two terminal isoprene groups of lycopene can be cyclized to produce beta carotene, which can then be transformed into a wide variety of xanthophylls.[13]

Dietary sources

Dietary sources of lycopene[14]
Source μg/g wet weight
Gac 2,000–2,300
Raw tomato 8.8–42
Tomato juice 86–100
Tomato sauce 63–131
Tomato ketchup 124
Watermelon 23–72
Pink grapefruit 3.6–34
Pink guava 54
Papaya 20–53
Rosehip puree 7.8
Apricot < 0.1

Fruits and vegetables that are high in lycopene include gac, tomatoes, watermelon, pink grapefruit, pink guava, papaya, seabuckthorn, wolfberry (goji, a berry relative of tomato), and rosehip. Although gac (Momordica cochinchinensis Spreng) has the highest content of lycopene of any known fruit or vegetable, up to 70 times more than tomatoes for example,[15] due to gac's rarity outside its native region of southeast Asia, tomatoes and tomato-based sauces, juices, and ketchup account for more than 85% of the dietary intake of lycopene for most people.[16] The lycopene content of tomatoes depends on species and increases as the fruit ripens.[17]

Unlike other fruits and vegetables, where nutritional content such as vitamin C is diminished upon cooking, processing of tomatoes increases the concentration of bioavailable lycopene. Lycopene in tomato paste is four times more bioavailable than in fresh tomatoes. For this reason, tomato sauce is a preferable source as opposed to raw tomatoes.

While most green leafy vegetables and other sources of lycopene are low in fats and oils, lycopene is insoluble in water and is tightly bound to vegetable fiber. Processed tomato products such as pasteurized tomato juice, soup, sauce, and ketchup contain the highest concentrations of bioavailable lycopene from tomato-based sources.

Cooking and crushing tomatoes (as in the canning process) and serving in oil-rich dishes (such as spaghetti sauce or pizza) greatly increases assimilation from the digestive tract into the bloodstream. Lycopene is fat-soluble, so the oil is said to help absorption. Gac is a notable exception, containing high concentrations of lycopene and also saturated and unsaturated fatty acids.[18]

Lycopene may be obtained from vegetables and fruits such as the tomato, but another source of lycopene is the fungus Blakeslea trispora. Gac is a promising commercial source of lycopene for the purposes of extraction and purification.

The cis-lycopene from some varieties of tomato is more bioavailable.[19]

Note that there are some resources which make the mistaken assumption that all red fruits contain lycopene, when in fact many are pigmented by other chemicals. An example is the blood orange, which is colored by anthocyanin, while other red colored oranges, such as the Cara cara navel, and other citrus fruit, such as pink grapefruit, are colored by lycopene.

In addition, some foods which do not appear red also contain lycopene, e.g., asparagus, which contains about 30μg of lycopene per 100 gram serving[20] and dried parsley and basil, which contain about 3.5-7 μg of lycopene per gram[21]

Pharmacokinetics

Distribution of lycopene[22]
Tissue nmol/g wet weight
Liver 1.28–5.72
Kidney 0.15–0.62
Adrenal 1.9–21.6
Testes 4.34–21.4
Ovary 0.25–0.28
Adipose 0.2–1.3
Lung 0.22–0.57
Colon 0.31
Breast 0.78
Skin 0.42

After ingestion, lycopene is incorporated into lipid micelles in the small intestine. These micelles are formed from dietary fats and bile acids, and help to solubilize the hydrophobic lycopene and allow it to permeate the intestinal mucosal cells by a passive transport mechanism. Little is known about the liver metabolism of lycopene, but like other carotenoids, lycopene is incorporated into chylomicrons and released into the lymphatic system. In blood plasma, lycopene is eventually distributed into the very low and low density lipoprotein fractions.[23] Lycopene is mainly distributed to fatty tissues and organs such as the adrenal glands, liver, prostate and testes.

Adverse effects

Lycopene is non-toxic and is commonly found in the diet, but cases of excessive carotenoid intake have been reported. In a middle aged woman who had prolonged and excessive consumption of tomato juice, her skin and liver were colored orange-yellow and she had elevated levels of lycopene in her blood. After three weeks on a lycopene-free diet her skin color returned to normal.[23] This discoloration of the skin is known as lycopenodermia[24] and is non-toxic.

There are also cases of intolerance or allergic reaction to dietary lycopene, which may cause diarrhea, nausea, stomach pain or cramps, gas, vomiting, and loss of appetite.[25]

Antioxidant properties and potential health benefits

Lycopene may be the most powerful carotenoid quencher of singlet oxygen,[26] being 100 times more efficient in test tube studies of singlet-oxygen quenching action than vitamin E, which in turn has 125 times the quenching action of glutathione (water soluble)[citation needed]. Singlet oxygen produced during exposure to ultraviolet light is a primary cause of skin aging.[27]

In addition, a lycopene metabolite apo-10'-lycopenal, or ALA, may have an important role in the metabolism of hepatic lipids, and may prevent build up. The build up of lipids in the liver can result in non-alcoholic fatty liver disease, or NAFLD. NAFLD can progress to more serious conditions, such as, fibrosis, cirrhosis, and hepatocellular carcinoma. [28]

Given its antioxidant properties, substantial scientific and clinical research has been devoted to a possible correlation between lycopene consumption and general health. Early research suggested some amelioration of cardiovascular disease, cancer, diabetes, osteoporosis, and even male infertility.[29]

There have been several studies produced that analyzed the anti-cancer properties of lycopene, although research has been primarily inconclusive. Evidence for lycopene’s benefit was strongest for cancers of the lung, stomach, and prostate gland. Lycopene is not modified to vitamin A in the body so it can be accessible for other benefits such as antioxidation. The absence of the beta-ionone ring structure for lycopene increases its antioxidant action. Lycopene is also the most efficient oxygen and free radical quencher and is the prime carotenoid in plasma and other tissues. Lycopene is also found in lung tissue and is valuable in protecting lymphocytes from NO2 damage found in lung cancer. Lycopene also may help decrease the impact of oxidative load from pylori infections in the stomach. The tomato-derived carotenoid lycopene may reduce risk of cancer by activating special cancer preventive enzymes such as phase II detoxification enzymes, which remove harmful carcinogens from cells and the body.[30] In one study of lycopene as a inhibitor of human cancer cell proliferation, it was found that unlike cancer cells, human fibroblasts were less sensitive to lycopene, and the cells gradually escaped growth inhibition over time. In addition to its inhibitory effect on basal endometrial cancer cell proliferation, lycopene also was found to suppress insulin-like growth factor-I-stimulated growth. Insulin-like growth factors are major autocrine/paracrine regulators of mammary and endometrial cancer cell growth. Therefore, lycopene interference in this major autocrine/paracrine system may open new avenues for research on the role of lycopene in the regulation of endometrial cancer and other tumors.[31] In different studies however, lycopene was even found to have an inhibitory effect on cataract development[32] and several different kinds of cancer cells including breast and endometrial cancer cells,[33] prostate carcinoma cells,[30] and colon cancer cells.[34]

After extensive review reported in November 2005, the United States Food and Drug Administration has cast significant doubt on the potential for lowering disease risk, showing no link between lycopene and prevention of prostate cancer, although it is suggestive that eating whole tomatoes does provide benefit, perhaps because as yet undiscovered compounds (other than lycopene) are the beneficial agents.[35] The FDA review permitted a highly limited qualified claim to be used for tomatoes and tomato products which contain lycopene, as a guide that would not mislead consumers, namely:

Very limited and preliminary scientific research suggests that eating one-half to one cup of tomatoes and/or tomato sauce a week may reduce the risk of prostate cancer. FDA concludes that there is little scientific evidence supporting this claim.

The related carotenoid antioxidant, beta-carotene, has been shown to increase the number of prostate cancer cases in a subset of patients,[36] although this area of research remains controversial and ongoing.

See also

Notes and references

Notes

  1. ↑ Meschino Health. "Comprehensive Guide to Lycopene". http://www.meschinohealth.com/books/lycopene. Retrieved 10 May 2012.
  2. ↑ 2.0 2.1 Journal of the American College of Nutrition: Role of Antioxidant Lycopene in Cancer and Heart Disease
  3. ↑ 21 CFR 73.585
  4. ↑ Australia New Zealand Food Standards Code"Standard 1.2.4 - Labelling of ingredients". http://www.comlaw.gov.au/Details/F2011C00827. Retrieved 2011-10-27.
  5. ↑ UK Food Standards Agency: "Current EU approved additives and their E Numbers". http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist. Retrieved 2011-10-27.
  6. ↑ Grossman et al. (2004) p. 129
  7. ↑ Rao et al. (2007) p. 210
  8. ↑ 1054 isomers are theoretically possible, but only 72 are possible due to steric hinderance. IARC Handbook, (1998) p. 25
  9. ↑ Chasse et al. Journal of Molecular Structure: THEOCHEM, Volume 571, Number 1, 27 August 2001 , pp. 27-37(11)[1]
  10. ↑ Lycopene: Its role in human health and disease, Rao 'et al.', AGROFood industry hi-tech, July/August 2003 [2]
  11. ↑ NDSU Agriculture. "What Color is Your Food?". http://www.ag.ndsu.edu/pubs/yf/foods/fn595w.htm. Retrieved 10 May 2012.
  12. ↑ Cunningham (2007) p. 533
  13. ↑ Armstrong (1996) p. 229
  14. ↑ Rao and Rao (2007) pp. 209–210
  15. ↑ USDA study on Cartenoid content of gac fruit
  16. ↑ Rao (2007) p.
  17. ↑ Khan et al. (2008) p. 495
  18. ↑ Script error
  19. ↑ http://www.medicalnewstoday.com/articles/64157.php
  20. ↑ "Nutrition Facts Comparison Tool, Asparagus". http://www.healthaliciousness.com/nutritionfacts/nutrition-comparison.php?o=11012&t=11012&h=11012&s=100&e=90.00&r=60.00. Retrieved December 17, 2011.
  21. ↑ "Nutrition Facts Comparison Tool, Spices Parsley, Basil". http://www.healthaliciousness.com/nutritionfacts/nutrition-comparison.php?o=2029&t=2029&h=2003&s=100&e=1.60&r=2.10. Retrieved December 17, 2011.
  22. ↑ Stahl (1996) p. 7
  23. ↑ 23.0 23.1 Stahl (1996) p. 6
  24. ↑ Institute of Medicine, Food and Nutrition Board. Beta-carotene and other carotenoids. Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids. Washington, D.C.: National Academy Press; 2000:325-400.
  25. ↑ "Lycopene". Mayo Clinic. October 1, 2011. http://www.mayoclinic.com/health/lycopene/NS_patient-lycopene/METHOD=print. Retrieved December 17, 2011.
  26. ↑ Di Mascio (1989) pp. 532–538
  27. ↑ Berneburg (1999) pp. 15345–15349
  28. ↑ Chung J, Koo K, Lian F, Hu K. Q, Ernst H, Wang X (2012). "Apo-10'-lycopenic acid, a lycopene metabolite, increases Sirtuin 1 mRNA and protein levels and decreases hepatic fat accumulation." J. Nutr. 142 (3) 405-510 http://jn.nutrition.org/content/142/3/405.abstract
  29. ↑ Giovannucci (1995) pp. 1767–76
  30. ↑ 30.0 30.1 Giovannucci et al.(2002) p.391-398
  31. ↑ Levy et al. (1995) p.257-266
  32. ↑ Pollack et al. (1997) p.31-36
  33. ↑ Nahum et al.(2001) p.3428-3436
  34. ↑ Narisawa et al. (1996) p.137-142
  35. ↑ Qualified Health Claims: Letter Regarding Tomatoes and Prostate Cancer(Lycopene Heath Claim Coalition)(Docket No. 2004Q-0201) US FDA/CFSAN November 2005 [3]
  36. ↑ American Association for Cancer Research (May 17, 2007). "No Magic Tomato? Study Breaks Link between Lycopene and Prostate Cancer Prevention". Science Daily. http://www.sciencedaily.com/releases/2007/05/070517063011.htm.

References

  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error
  • Script error

External links

40x40px Wikimedia Commons has media related to: Lycopene
Carotenes (C40)
Xanthophylls (C40)
Apocarotenoids (C<40)
Vitamin A retinoids (C20)
Retinoid drugs
ar:ليكوبين

az:Likopen bg:Ликопен bs:E160d ca:Licopè de:Lycopin es:Licopeno eo:Likopeno fa:لیکوپن fr:Lycopène ko:리코펜 it:Licopene he:ליקופן hu:Likopin ms:Likopena nl:Lycopeen ja:リコペン no:Lykopen nn:Lykopen pl:Likopen pt:Licopeno ro:Licopen ru:Ликопин simple:Lycopene sr:Likopen fi:Lykopeeni sv:Lykopen tr:Likopen ur:Lycopene zh:番茄紅素


...