ABSTRACT
Lycopene is a phytochemical, synthesized by plants and microorganisms but not by animals. Lycopene is a pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and product. While the human body does not produce lycopene, it is readily available in variety of foods. Lycopene occurs naturally in many red colored foods such as tomatoes, watermelon, pink grape fruits, carrots, guava, red oranges and papaya. Isolation procedure for lycopene was first reported in 1910, and the structure of the molecule was determined in 1931. Lycopene structure consists of a long chain of conjugated double bonds, with two open end rings. Lycopene in fresh tomato fruits occurs essentially in the all trans-configurations. The main causes of tomato lycopene degradation during processing are isomerization and oxidation. Infectious diseases caused by bacteria and fungi affect millions of people worldwide. Lycopene provides antioxidant protection from environmental damage, shielding skin from premature aging.
