The richest source of lycopene is tomato. Other foods, including guava, watermelon, grapefruit, papaya and sweet red pepper, also contain lycopene, but its concentration is much lower than that of tomatoes. Eating tomatoes and tomato products, such as tomato paste rich in lycopene, is associated with a lower risk of cardiovascular disease, osteoporosis, diabetes, and certain cancers (including prostate cancer, lung cancer, breast cancer, and colon cancer) United.
Although these associations come from observational studies, many laboratory studies have shown that lycopene is a potent antioxidant, anti-inflammatory and anti-cancer agent.
How can people maximize the benefits of lycopene?
Eating natural foods, such as tomatoes and processed tomatoes extracted from ketchup, tomato paste, canned natural tomato products, ketchup and tomato juice with flavoring agents, are the best sources of lycopene. Cooking tomatoes and adding a small amount of fat, such as olive oil, can help increase the absorption of lycopene.