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
Budgerigar colour genetics Budgerigar colour genetics The science of budgerigar colour genetics deals with the heredity of mutations which cause colour variation in the feathers of the species known scientifically as "Melopsittacus undulatus". Birds of this species are commonly known by the terms 'budgerigar', or informally just 'budgie'. The wildtype (natural-coloured or wild occurring) budgerigar's colour is called Lightgreen. The feathers of most parrot species, including budgerigars, contain both a black type of "melanin" named "eumelanin" along with a basic yellow pigment named psittacofulvin (psittacin for short). Some other parrot species produces a third pigment named advanced-psittacin which enables colour & tones ranging