Beneficial effects and perspective strategies for lycopene food enrichment: A systematic review

Diets rich in antioxidant compounds are correlated to more favorable health outcomes. Carotenoids are powerful antioxidants, thanks to their effectiveness as scavengers of free radicals. The unique acrylic structure together with the presence of two additional double bonds make lycopene one of the most efficient carotenoids oxygen quenchers. Tomatoes (Solanum Lycopersicum, from which it takes its name) and their derivatives represent the major dietary source of lycopene. Other natural sources of lycopene are melons, guava and pink grapefruits. Cooking food can affect lycopene bioavailability that appears higher in heat-treated compared to raw products. Since lycopene is a lipophilic substance, its intestinal absorption and its distribution in body is related to the presence of lipids in diet and tissues, respectively. For this reason, plasma concentration of lycopene differs widely in individuals, as a result of the influence of different factors. In this review, we provide a complete and up-to-date overview of chemical, biochemical and metabolic properties, addressing the state of art on lycopene as protective molecule and the methods used to produce lycopene enriched foods and supplements from tomato industrial waste.