Lycopene is a carotenoid − a natural pigment that gives some vegetables and fruits their red color. It is an antioxidant (a substance that protects against cell damage). Tomatoes provide about 80% of the lycopene in the US diet. Tomatoes processed with high heat contain lycopene in a form more usable by the body than in raw tomatoes; however, heat processing can destroy other nutrients such as beta-carotene, vitamin C, and vitamin E. These are also antioxidants.
The body utilizes lycopene in supplements about as easily as that in food. Daily supplements of up to 120 mg of lycopene have been taken safely for up to 1 year. The appropriate dose of lycopene depends on several factors such as the user’s age and health. Some people have developed allergic skin reactions such as rashes from lycopene.
Lycopene is possibly unsafe when used during pregnancy and breastfeeding. One study of a specific lycopene supplement (LycoRed) suggested that taking lycopene 2 mg daily starting at 12-20 weeks of pregnancy and continuing until delivery might increase the rates of premature births and low birth weights. Pregnant or breastfeeding women should avoid lycopene other than that in food. There is no known safe or effective dose for lycopene in children.