Lycopene in fresh tomatoes. Processed tomato products such as pasteurized tomato juice, soup, sauce, and ketchup contain a higher concentration of bioavailable lycopene compared to raw tomatoes. Cooking and crushing tomatoes (as in the canning process) and serving in oil-rich dishes (such as spaghetti sauce or pizza) greatly increases assimilation from the digestive tract into the bloodstream. Lycopene is fat-soluble, so the oil is said to help absorption. Gac has high lycopene content derived mainly from its seed coats. Cara cara navel, and other citrus fruit, such as pink grapefruit, also contain lycopene. Some foods that do not appear red also
Photosynthetic pigment other groups of bacteria use the bacteriochlorophyll pigments (similar to the chlorophylls) for photosynthesis. Unlike the cyanobacteria, these bacteria do not produce oxygen; they typically use hydrogen sulfide rather than water as the electron donor. Recently, a very different pigment has been found in some marine γ-proteobacteria: proteorhodopsin. It is similar to and probably originated from bacteriorhodopsin (see below: under Archaea). Bacterial chlorophyll b has been isolated from Rhodopseudomonas spp. but its structure is not yet known to us. Halobacteria use the pigment bacteriorhodopsin which acts directly as a proton pump when exposed to light. Photosynthetic pigment A photosynthetic pigment