Lycopene Lycopene Lycopene (from the neo-Latin "Lycopersicum", the tomato species) is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons, gac, and papayas, but it is not in strawberries or cherries. Although lycopene is chemically a carotene, it has no vitamin A activity. Foods that are not red may also contain lycopene, such as asparagus and parsley. In plants, algae, and other photosynthetic organisms, lycopene is an intermediate in the biosynthesis of many carotenoids, including beta-carotene, which is responsible for yellow, orange, or red pigmentation, photosynthesis, and
Lycopene contain lycopene, e.g., asparagus, which contains about 30 μg of lycopene per 100-g serving (0.3 μg/g) and dried parsley and basil, which contain around 3.5-7.0 μg/g of lycopene. In humans, the Observed Safe Level for lycopene is 75 mg/day, according to one preliminary study. Lycopene is non-toxic and commonly found in the diet, mainly from tomato products. There are cases of intolerance or allergic reaction to dietary lycopene, which may cause diarrhea, nausea, stomach pain or cramps, gas, and loss of appetite. Lycopene may increase the risk of bleeding when taken with anticoagulant drugs. Because lycopene may cause low blood