lycopene

ly·co·pene

(lī'kō-pēn),

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.

Farlex Partner Medical Dictionary © Farlex 2012

lycopene

(lī′kə-pēn′)

n.

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.

The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.

lycopene

A 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.

Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.

ly·co·pene

(lī'kō-pēn)

The red pigment of the tomato; the parent substance from which all natural carotenoid pigments are derived.

Medical Dictionary for the Health Professions and Nursing © Farlex 2012

lycopene

A 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.

Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005