Lycopene from Tomato, 1mg

Natural tomato lycopene is a mixture of isomers, primarily (all-E), but also some (5-Z) and two lesser and unidentified cis isomers, all of which are difficult to resolve by LC. Lycopene is an open chain unsaturated carotenoid that gives tomatoes, guava, rose hip, watermelon and pink grapefruit its red color. Studies show that lycopene intake is significantly associated with lower risk of lung, colon and stomach carcinogenesis. It is an antioxidant. Antioxidant micronutrient of tomatoes associated with decreased risk for cancer and cardiovascular disease. Enhances gap juction communication between cells via upregulation of connexin 43 and reduces proliferation of cancer cells in culture. Inhibits cholesterol synthesis and enhances low-density lipoprotein degradation. In vitro, lycopene is a powerful carotenoid quencher of singlet oxygen, being 100 times more efficient in test tube studies of singlet-oxygen quenching action than vitamin E, which in turn has 125 times the quenching action of glutathione (water soluble). Lycopene metabolite apo-10'-lycopenal, or ALA, may have an important role in the metabolism of hepatic lipids, and may prevent build up. Isolated from commercially-grown tomatoes (L. esculentum) and once recrystallized and hexane washed.