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
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