Answer:
Lycopene is a member of the "carotenoid" family and is responsible for the red colour in certain fruits and vegetables. Foods that contain lycopene include watermelon, pink grapefruit and guava, with tomatoes and tomato products being the most common source of this pigment.
Eating foods containing lycopene may reduce the risk of some diseases such as certain cancers and heart disease. A number of studies have shown strong evidence of an association between the intake of tomatoes and tomato-based products and a lower risk of lung, stomach and prostate cancers. A recent study has also shown the beneficial antioxidant action of lycopene on blood cholesterol.
As lycopene levels increase in the blood, there is a reduction in the levels of oxidised cholesterol, which in turn helps to lower the risk of heart disease. Although fresh tomatoes are rich in lycopene, more lycopene is released when tomatoes are cooked or processed. Tomato and tomato products — such as juice, soup, sauce and paste — should be included as part of a diet rich in a variety of fruits and vegetables.
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