Biological Functions of and Laser Raman Spectrum Test on Lycopene

Lycopene, a member of the carotenoids pigment family, is common in humans and found in the blood and tissues. Carotenoids include at least 600 pigments, most of which provide bright colors to various plants. Lycopene gives tomatoes and other fruits and vegetables a red color, while serving primarily to protect cells from photosensitization and to aid in photosynthesis. Lycopene is found in high concentrations in tomatoes and tomato products, such as ketchup, tomato paste, and tomato sauce. The synthesis of lycopene has also been found in some photosynthetic organisms like algae, some types of fungus, and some bacteria whereas in animals and human they are not and are incorporated from their diet. Other reddish foods, such as watermelon, papaya, and pink grapefruit, may also contain lycopene, but at lower concentrations than in tomatoes. Not all tomatoes have equal amounts of lycopene. Concentrations vary from 50 mg/kg in red tomatoes to 5 mg/kg in yellow tomatoes. It is currently considered one of the most efficient antioxidants ; protecting against free radicals that damage critical parts of the cell, including lipids, membrane lipoproteins, and DNA. The conventional method used in detection of lycopene is high-performance liquid chromatography. Increased levels of lycopene have been associated with prevention prostate cancer and coronary heart disease.