Lycopene
Lycopene is the pigment of tomato. Its chemical formula is C40H56.
Ketchup contains high concentrations of bioavailable lycopene.[1][2][3][4]
Sources[change | change source]
- ↑ "Carotenoids: α-Carotene, β-Carotene, β-Cryptoxanthin, Lycopene, Lutein, and Zeaxanthin". Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, OR. July 2016. Archived from the original on 21 May 2017. Retrieved 29 May 2017.
- ↑ Perdomo F, Cabrera Fránquiz F, Cabrera J, Serra-Majem L (2012). "Influence of cooking procedure on the bioavailability of lycopene in tomatoes". Hospital Nutrition (Madrid). 27 (5): 1542–6. doi:10.3305/nh.2012.27.5.5908. PMID 23478703.
{{cite journal}}: CS1 maint: uses authors parameter (link) - ↑ Kamiloglu, S.; Demirci, M.; Selen, S.; Toydemir, G.; Boyacioglu, D.; Capanoglu, E. (2014). "Home processing of tomatoes (Solanum lycopersicum): Effects onin vitrobioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity". Journal of the Science of Food and Agriculture. 94 (11): 2225–33. doi:10.1002/jsfa.6546. PMID 24375495.
- ↑ Yamaguchi, Masayoshi (2010). Carotenoids : Properties, Effects and Diseases. New York: Nova Science Publishers. p. 125. ISBN 9781612097138.