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
TABLE OF CONTENTS
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
part 3|2 pages
Lycopene and Cancer