Lycopene is a natural compound found in plants. It’s involved in
photosynthesis and helps to protect plants from damage due to
constant exposure to light. It’s lycopene that gives certain
plant foods their vibrant red color including tomatoes, pink
grapefruit, papaya, guava, watermelon, goji berries and
apricots. These foods are some of the best sources of this
strong antioxidant pigment. Humans can’t make lycopene, and it’s
not a dietary requirement, but research shows that lycopene may
have health benefits. Because of its antioxidant properties and
its ability to keep inflammation in check, lycopene may lower
the risk of some diseases including heart disease and certain
types of cancer. Lycopene is more potent from an antioxidant
standpoint than vitamin E, as much as 100 times more powerful.
That puts it in a special class among molecules that help to
prevent oxidative damage, the type of damage that occurs to
cells from exposure to oxygen. Unfortunately, most people don’t
get enough lycopene in their diet.