This quenching protects cells and preserves genetic material from attack by harmful free radicals generated by UV light, pollution and smoking. Sources of lycopene Tomatoes and tomato products are the most significant source of lycopene. Absorbing lycopene Lycopene is better absorbed by the body when cooked. This is because cooking and processing softens and disrupts the sturdy cell walls of the tomato, so releasing the lycopene. The scientists reported that lycopene was absorbed from both sources, but significantly more from the tomato paste.
Carotenoids are responsible for many of the red, orange and yellow colours of vegetables and fruits.
The best known carotenoid is beta-carotene, which gives carrots their bright orange colour and is converted into vitamin A within the body. Remember the saying that carrots help you see in the dark. It s true. Vitamin A is essential for normal eyesight and vision in dim light. Research has focussed on beta-carotene, but we now know there are other carotenoids that are equally important.