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Ψ,Ψ-Carotene; the characteristic red pigment of the tomato that may be considered chemically as the parent substance from which all natural carotenoid pigments are derived; an unsaturated hydrocarbon made up of eight isoprene units, two of them hydrogenated, with 11 conjugated double bonds.
lycopene/ly·co·pene/ (li´ko-pēn) the red carotenoid pigment of tomatoes and various berries and fruits.
A red carotenoid pigment, C40H56, found in plants such as tomatoes, watermelons, and papayas, and present in the blood and certain tissues of animals. It is used as a food coloring.
Etymology: Gk, lykopersikon, tomato
a red crystalline unsaturated hydrocarbon that is the carotenoid pigment in tomatoes and various berries and fruits. It is considered the primary substance from which all natural carotenoid pigments are derived. Numerous studies correlate high intake of lycopene-containing foods with reduced incidence of cancer, cardiovascular disease, and macular degeneration.
lycopeneA carotenoid that is abundant in tomatoes, watermelon, pink grapefruit and red peppers, and is a potent antioxidant. Lycopene consumption is linked to a reduced risk of pancreatic, prostate, bladder, colon and cervical cancers and cancer cell growth in vitro; some data suggest that lycopene may be the most cardioprotective carotenoid.
The red pigment of the tomato; the parent substance from which all natural carotenoid pigments are derived.
lycopeneA carotenoid antioxidant pigment occurring in ripe fruit especially tomatoes. The colour of tomatoes is due to lycopene. Organic tomato ketchup is a fruitful source. The substance has been shown to be protective against breast, pancreatic, prostatic and colonic cancer.
n a carotenoid pigment and an antioxidant that is present in tomatoes (concentrated in processed products like tomato paste and sauce), guavas, watermelons, and grapefruit. May have preventive effects against prostate, lung, colon, and breast cancer; also reduce the risks of cataracts and macular degeneration.