Lycopene

Origin of Ingredient

Lycopene is a naturally occurring compound in tomatoes, watermelons, pink grapefruits, and other red fruits and vegetables. It is most concentrated in tomatoes, especially when they are processed into sauces, pastes, and juices, which enhance its bioavailability.

History of Ingredient

Historically, lycopene-rich foods like tomatoes have been a staple in Mediterranean diets, known for their health benefits. The compound gained significant attention in the 1990s in relation to cancer and cardiovascular health, leading to extensive research and increased dietary recommendations.

Scientific Makeup of Ingredient

Lycopene is a carotenoid, a type of pigment that gives red and pink fruits their color. It is a potent antioxidant, capable of scavenging free radicals and protecting cells from damage. Unlike some other nutrients, lycopene is more readily absorbed by the body when consumed from cooked or processed tomato products.

Lycopene has been studied in relation to cardiovascular health, cholesterol levels, and blood pressure. Research also suggests that lycopene’s antioxidant properties help protect against cellular damage, and lycopene has been studied in relation to certain cancers, particularly prostate cancer. Regular consumption of lycopene-rich foods has been studied in relation to chronic diseases.

Lycopene is approved for use in food products and dietary supplements in many countries, including the United States, the European Union, and various Asian nations. Legal claims about lycopene include its benefits for heart health and antioxidant protection. Always ensure compliance with local regulatory guidelines when making specific health claims.

Health claims on food supplements in the UK and EU must be authorised, and our technical and quality team checks label wording for compliance before a label is approved.