ABSTRACT

Tomatoes have become a dietary staple for humans in many parts of the world. The characteristic deep red color of the ripe tomato fruit and related products is mainly due to lycopene. Lycopene is the predominant carotenoid in tomatoes, followed by a-carotene, b-carotene, g-carotene, and phytoene, as well as by several other minor carotenoids. Tomat

part 1|2 pages

Characterization of Lycopene from Chemistry to Basic Physiological Functions

part 2|2 pages

Biochemical and Physiological Features of Lycopene's Effects

chapter 2.3|24 pages

Lycopene and Chylomicrons

chapter 2.10|20 pages

Lycopene and Bone Tissue

part 3|2 pages

Lycopene and Cancer

chapter 3.3|30 pages

Lycopene and Lung Cancer